Summary
Valli Little, food editor of the hugely popular and award-winning magazine delicious.is back with another gorgeous selection of recipes: this time drawn from the best of Tuesday Night Cooking, the regular monthly magazine feature that readers turn to for quick, wholesome and tasty mealsEach recipe is illustrated with a stunning photo of the finished dish, shot by some of Australia's most admired food photographers, which make the perfect accompaniment to Valli's easily followed recipes.There are five recipes in each of the 30 chapters, which include comforting staples such as Soup, Risotto, Pasta, Pizza and Puddings, as well as more exotic flavours like Moroccan, Indian, Asian and Thai -- and everything in between!
Valli Little was born into a family of restaurateurs in the United Kingdom. She trained at the Cordon Bleu school in London. Before moving to Australia in 1976, she worked for the rich and famous in the UK with her husband Phil as a butler and chef team. Once in Sydney, she opened a gourmet food store called Gastronomes. In 2001, she started working as a home economist and food writer. Her books included The Food of France, Bill Granger's Sydney Food, Love to Cook, Faking It, Home Cooking, and My Kind of Food. She was the Food Director of delicious. magazine for 14 years. She died following a long battle with cancer in July 2017.
(Bowker Author Biography)
