Master It: How to Cook Today


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Original Publisher
Fourth Estate
Date of publication

Recommended by

Bee Wilson

Food writer and historian

This is a book I turn to when I feel my cooking is becoming too busy or baroque and I want to be reminded of a failsafe method for a savoury tart, a dish of glazed carrots or 'a plain cake in a tin'.

Richard Maggs

Aga Cookery Doctor