Overview

WINNER OF A GUILD OF FOOD WRITERS AWARD 2024 for BEST GENERAL COOKBOOK A TIMES and GUARDIAN BOOK OF THE YEAR 2023 NIGELLA LAWSON'S COOKBOOK OF THE YEAR ‘Notes from a lifetime of reading, thinking, cooking and eating’ Diana Henry The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd. Bee shows you how to get a meal on the table when you’re tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps. The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better. ‘A lifetime of kitchen wisdom here’ Nigel Slater ‘A truly remarkable cookbook that will change lives' Rachel Roddy ‘It’s not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book – its writing as nourishing as the recipes – is most definitely it. Quite frankly, there’s not a kitchen that should be without a copy of The Secret of Cooking’ Nigella Lawson ‘There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it’s not just about food but about how we live, and how we look after ourselves and each other’ Diana Henry

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9780008446451

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Reviews

'This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich, author of Honey & Co 'Wise, thoughtful and full of fresh ideas' Mishal Husain, author of The Skills

‘It’s not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book – its writing as nourishing as the recipes – is most definitely it. Quite frankly, there’s not a kitchen that should be without a copy of The Secret of Cooking’ Nigella Lawson ‘There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it’s not just about food but about how we live, and how we look after ourselves and each other’ Diana Henry ‘The very acest book…so utterly lovely and so utterly necessary’ Jeremy Lee ‘A lifetime of kitchen wisdom here’ Nigel Slater ‘A wonderful book filled with great things to eat, and wisdom, wit and much kindness’ Susie Boyt, author of Loved and Missed ‘Reading The Secret of Cooking is like sitting in a warm kitchen with an exceptionally articulate friend. I don’t need a lot of convincing to pick up a pan, but Wilson’s tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone’ Niki Segnit, author of The Flavour Thesaurus ‘This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East ‘Wise, thoughtful and full of fresh ideas’ Mishal Husain, author of The Skills ‘One of those rare books that completely expresses the writer’s character. Everything she’s learned & feels about food and cooking is there’ Sheila Dillon ‘As you would expect, beautifully done, but such simple recipes, so many top tips and so delicious. I want to cook everything in it’ Henry Dimbleby, co-founder of Leon and author of Ravenous

'It's not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book - its writing as nourishing as the recipes - is most definitely it. Quite frankly, there's not a kitchen that should be without a copy of The Secret of Cooking' Nigella Lawson 'There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it's not just about food but about how we live, and how we look after ourselves and each other' Diana Henry 'A wonderful book filled with great things to eat, and wisdom, wit and much kindness' Susie Boyt, author of Loved and Missed 'Reading The Secret of Cooking is like sitting in a warm kitchen with an exceptionally articulate friend. I don't need a lot of convincing to pick up a pan, but Wilson's tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone' Niki Segnit, author of The Flavour Thesaurus 'This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East 'Wise, thoughtful and full of fresh ideas' Mishal Husain, author of The Skills

‘It’s not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book – its writing as nourishing as the recipes – is most definitely it. Quite frankly, there’s not a kitchen that should be without a copy of The Secret of Cooking’ Nigella Lawson ‘There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it’s not just about food but about how we live, and how we look after ourselves and each other’ Diana Henry ‘A wonderful book filled with great things to eat, and wisdom, wit and much kindness’ Susie Boyt, author of Loved and Missed ‘Reading The Secret of Cooking is like sitting in a warm kitchen with an exceptionally articulate friend. I don’t need a lot of convincing to pick up a pan, but Wilson’s tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone’ Niki Segnit, author of The Flavour Thesaurus ‘This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East ‘Wise, thoughtful and full of fresh ideas’ Mishal Husain, author of The Skills

Praise for Bee Wilson: 'When you open First Bite and see science, don't panic. It is a weirdly addictive, intelligent and enjoyable explanation of why we eat as we do: more unputdownable than any non fiction has a right to be. Everyone should read it. And it might change your life' Charlotte Mendelson 'Bee Wilson is the ultimate food scholar. First Bite is a brilliant study of how we form our food preferences and how we may be able to change them. Her narrative kept me hungry for more until the very end' Yotam Ottolenghi 'This is a fascinating, at times provocative, investigation into how and why we eat what we do, how food can be both medicine and poison, and a call-to-arms manifesto to make eating guiltlessly pleasurable for all' Nigella Lawson 'Nobody else writing about our global food landscape is as fearless, rigorous, compassionate or readable as Bee Wilson. As she wrestles with how and what we eat, Bee is fearless, rigorous, compassionate and totally readable. Thank God we have her. Why we eat what we eat - and what has shaped our global food landscape - is one of the most vital questions of our time. In exploring it, Bee Wilson is fearless, honest, compassionate, and totally readable' Diana Henry, author of Simple: Effortless Food, Big Flavors 'Bee Wilson weaves staggering information and fascinating insights into a gripping and inspiring story that is both fairytale and horror story. A brilliant must read about what touches us all' Claudia Roden, author of Arabesque: A Taste of Morocco, Turkey, and Lebanon

Author Information

Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine (for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably THE HIVE (John Murray), SWINDLED (John Murray) and CONSIDER THE FORK, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St John’s College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.

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