This book which appeared in hardback in 2002 and is now published for the first time in paperback will be welcomed by the many fans of her recipes. Her pared-down lively style of cooking uses the best of fresh herbs and produce in season and is perfect for the modern cook. Starters, Soups and Snacks include Spiced Pumpkin Dip and Tomato and Chickpea Soup with Saffron. Main Courses contain recipes for Tarts and Pies, Stove-Top Vegetables, Gratins, Frittatas, Stuffed, Baked and Rosted Vegetables. There are chapters on Desserts, Baking, Breakfasts, Sauces Condiments and Salad Dressings.
