Simple & Classic

"A collection of the 'best of the best' of Hornby's recipes from What to Cook and How to Cook It, Fresh and Easy and What to Bake and How to Bake It. Designed with a fresh new cover showing exactly how useful this book is with its detailed step-by-step shots and beautiful finished dishes.

Great value with the original price of What to Cook and How to Cook It, but packed full with the most popular recipes from all of Hornby's books.

From Cajun Chicken with Pineapple Salsa and Mediterranean Fish Stew to Roast Lamb and rosemary Potatoes and Plum, Ginger and Almond Tart, this book covers classics to contemporary recipes with an international perspective."

“"Full of ideas for entertaining at home."-- Psychologies”

'Deceptively easy showstoppers.' – The Sunday Times Magazine

'Full of ideas for entertaining at home.' – Psychologies

'The recipes in this hefty compendium really hit the spot... Beautifully presented with step-by-step instructions and photographs, it is the perfect guide for cooks of all abilities.' – The Lady

'The queen of recipes that really work, Jane Hornby has collated 123 of her favourites from a decade of food writing. The dishes are presented alongside beautiful, uncomplicated imagery and invaluable advice – everything you need to give your kitchen skills a boost. From the perfect chocolate profiteroles to puffy little breakfast blinis, the recipes here will make you a master of the basics in no time.' – Waitrose Magazine

'Well-explained and reliable recipes for cooking perfection.' – Absolutely magazine

'Build your confidence and cooking repertoire with this extensive collection of recipes.' – Great British Food

'Fans of British prolific cookbook author Jane Hornby know and love her straightforward, trustworthy recipes. And her latest cookbook, Simple & Classic, is a collection of top dishes from her previous books - like this easy-to-follow homemade shrimp pad Thai, which works equally well as an easy weeknight dinner or a refreshingly delicious lunch.' – Tasting Table

Jane Hornby is an experienced food writer who specializes in creating inspiring, reliable recipes that can help anyone to become a better cook and baker. After training as a chef, she spent six years at the BBC's bestselling cookery title Good Food magazine. For the past decade Jane has contributed recipes and food styling to the UK’s top food magazines alongside writing books.

"A collection of the 'best of the best' of Hornby's recipes from What to Cook and How to Cook It, Fresh and Easy and What to Bake and How to Bake It. Designed with a fresh new cover showing exactly how useful this book is with its detailed step-by-step shots and beautiful finished dishes.Great value with the original price of What to Cook and How to Cook It, but packed full with the most popular recipes from all of Hornby's books. From Cajun Chicken with Pineapple Salsa and Mediterranean Fish Stew to Roast Lamb and rosemary Potatoes and Plum, Ginger and Almond Tart, this book covers classics to contemporary recipes with an international perspective."

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