Nigella Lawson has long been among the most realistic as well as the most readable
of writers on food. Her description of a three-star dinner really is a good second
best to actually eating it yourself. But equally she knows the inestimable value of
a bacon sandwich on sliced white. This wonderful book combines both of these talents
as she sets out on the ambitious task to impart no less than "the Pleasures and
Principles of Good Food". The book is neatly divided into categories--cooking in
advance, weekend lunch, low fat and so on-

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