The chapters are divided up into menu mainstays - Chicken; Chops; Sausages; Leg of Lamb; Fish; Pasta; Leaves and Herbs - and so on, and the imprimatur is that the dishes involve the minimum amount of work, of which the opening recipe, Pacific Lime Chicken, gives a classic example. "A recipe, from a café in Hawaii, which I have been cooking for years. There's practically no cooking, but everyone loves this dish…" Diana writes.
Another smart, friendly book that will be dog-eared and stain-splattered before you know it.
Mitchell Beazley £20stg.
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