Food writer and historian
From gratins to salads, this is a modern classic. I must have cooked a higher percentage of the dishes in this book than any other on my shelves. The food is not ground-breaking, but it is deeply comforting and approachable, in a Nigel Slater mould.
Aptly named, this. It is a book jam-packed with good things to eat. This is the homeliest of cooking - which I mean in a very good way indeed.
Editor, Delicious magazine
Food writer and co-owner of Pidgin restaurant