'How would your kitchen feel if it were the person you lived with When did you last make time for each other Let's face it. Your relationship has got to the point where you only really make an effort when there are others around. And do you remember the last time the two of you had people over It was supposed to be a fun night but it got a bit stressful ...' This is a guide to a better day to day relationship with your kitchen. The standards of celebrity chefs can seem unrealistic, but for those who don't want to live off ready meals either, Tom Norrington-Davies has the solution. By rediscovering what's already in your cupboard and with just a little preparation and imagination, he shows how you can create your own convenience food at home - whether it's a meltingly easy lemon risotto, a good grill with a simple salsa verde sauce, or Tom's veggie BLT: haloumi, rocket and tomato (just don't call it an HRT). In his readable, witty style, Tom shows how to rustle up good food with minimum fuss and maximum enjoyment, from a Mediterranean larder salad or a quick 'no chopping' stir-fry to roast garlic chicken or beef and Guinness stew. This is a lavishly illustrated, accessible book that will rekindle your passion for cooking.
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Editorial Reviews
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'Tom Norrington-Davies writes about food you actually want to eat - and cook. Nothing is prinked or preened: his is a friendly, cosy presence in the kitchen.' -- Nigella Lawson 'A lifestyle guide: up to the minute, realistic, young at heart and a brilliant introduction to home cooking.' -- Guardian 'Highly readable and cookable from. He has a winningly light touch and cleverly fresh ways that make readers really want to cook' -- Rosie Kindersley, The Bookseller 20050211 'Perfect for anyone who doesn't like ready meals, but lacks the time and energy to cook like Jamie Oliver ... The recipes themselves are simple and quick but, most importantly, they're appealing, meaning that cooking is a pleasure, not a chore' -- Heat (**** review) 20050211
About the Author
Tom Norrington-Davies was head chef for eight years at The Eagle, Britain's original and best gastropub. He now regularly writes on food for the Guardian, Daily Telegraph and Sunday Times and has a monthly column for Delicious magazine. His book on traditional cooking, Just Like Mother Used to Make, was published by Cassell.
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