This book is about taking the stress and fear factor out of entertaining. Often people are keen to get friends and family round for dinner, then panic because they haven't got enough time to do something new and exciting, and so revert to old favourites that have been cooked many times before. Annie's aim is to rejuvenate experienced cooks' repertoires and inspire novices. And because her menus are laid out seasonally, you simply need to pick the time of the year and the appropriate menu will be waiting for you with an ingredients list, plus easy guidelines on how to cook the three courses in about an hour. It's as simple as that! So in summer, present Warm Crab, Cucumber and Chicory Salad; Spiced Raisin Lamb and Courgette Fritters; and, Apricot and Rosemary Pies. In winter, create a feast of Chickpea and Hazelnut Houmous with Roast Parsnip Chips; Smoked Haddock and Leek Chowder with Cheat's Caviar; and, Honeyed Quince and Vanilla Tarte Tatin. Entertaining has never been so easy.
About the Author
Annie Nichols is an artist who cooks a lot of food. She was the columnist for Cheat's Dinner Party for Stella magazine (The Sunday Telegraph) and is a very experienced food stylist for cookery books and magazines, working with many top cooks and chefs. She is the author of four other cookery books. www.hotmealsnow.com 
