Product Description

Lindsey Bareham wrote this book when her son Zach first went to university and wanted to take some of her recipes with him. It has since been the book of choice for students and beginners everywhere. Full of simple, unpatronising, no nonsense recipes that really hit the spot, it is a brilliant first cookbook for people of any age but particularly for students who may not have the money or inclination to cook but still want really good food. • If you’ve got a vast appetite but no money you’ll discover how to eat like a king on a pauper’s budget • It has recipes for when you’re on your own and for when you’ve got friends round for a feast • There’s almost instant food and food that cooks itself while you’re out • Easy pasta, easy stir fries, easy things on toast, easy stews . . .

Product Details

• Amazon Sales Rank: #308237 in Books
• Published on: 2008-03-27
• Original language: English
• Binding: Paperback
• 304 pages

About the Author
Lindsey Bareham is best known for her daily recipe column in the Evening Standard, which she wrote for eight years. As a freelance food writer and broadcaster she wrote the weekly 'Cheat's Dinner Party' column in the Sunday Telegraph Stella magazine which formed the basis of her latest book, Dinner in a Dash. She now writes an after-work recipe column for the The Times T2 section on Fridays and contributes a monthly recipe column to Saga Magazine. She has written eleven cookery books, including In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes, Just One Pot, and The Fish Store, a collection of recipes and stories inspired by her holiday home in a Cornish fishing village. In collaboration with Simon Hopkinson she produced The Prawn Cocktail Years and Roast Chicken and Other Stories, voted by chefs and other food writers the most useful cookbook of all time.

Customer Reviews

Too complicated
Got this for my teenage daughter, who did not like the style of the book or the recipes included - 'too fussy'. They seem fine to me but I am an accomplished cook in my 40s so clearly not the target group.