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Lucy Waverman has been teaching Canadians to cook sensible, good, flavourful food -- without stress -- for over twenty years. Whether in her packed cooking classes, much loved Globe and Mail column, regular CityLine appearances, or her many bestselling cookbooks, Lucy's brand of fast and fresh cooking is more popular than ever.
This is a marvellous, new, full-bodied cookbook, big on taste and without the pretension. Sample succulent Peking Duck Rolls followed by Spicy Fish with Asian Onions, or Cuban Fried Chicken, Potato and Leek Rosti and Double Chocolate Truffle Torte. If it's pasta you like, you must try the Topless Lasagna, while meat lovers can indulge in Pork Tenderloin with Apricot Almond Stuffing or Tuscan Veal Chops. All of these wonderful recipes are complemented by Lucy's useful cooking tips and techniques, ideas for substitutions, menus for quick dinners and creative entertaining, and an eye for fresh tastes, healthy ingredients, and interesting flavours.
About this Author
Lucy Waverman is a regular contributor to CityLine's "Around the House." She writes a weekly food column in The Globe and Mail, and is food consultant to the Liquour Control Board of Ontario. Ms. Waverman is the author of three cookbooks, including the bestselling Lucy Waverman's Fast and Fresh Cookbook --three wine books, and Impossible Pie, a charity cookbook for the Hospital for Sick Children. She is the former Chair of The International Julia Child Cookbook awards, and is on the board of Second Harvest. She lives in Toronto with her family.
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