A reissue of Rose Prince's classic, modern-day household gem - containing a wealth of recipes, tips, knowledge for how to make good food go further. From how to stretch a native breed, properly hung cut of beef to eight meals, to making stock from prawn or langoustine shells, to saving by making your own bread (and using it right up to the last crumb), 'The New English Kitchen' will inspire you make the absolute most of the food you buy. Acclaimed food writer Rose Prince guides you in making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs and peppering your diet with luxuries such as Parma ham, figs and wonderful cheeses, creating not so much a cookbook but a plan, and a brilliantly practical manual for future generations of cooks. With wonderfully simple recipes for leftovers, cheaper cuts, and making nourishing meals from the simplest of components, 'The New English Kitchen' will help you discover that it is possible to eat well, and eat economically, without compromising on quality or the simple pleasure of eating good food.

Kitchenella: the heroic feminine cook. The continuing story of the rise and fall of good food finds us at the end of a decade of exceptional growth and opportunity, yet once again in crisis. We believe in food icons and celebrity chefs, but their philosophies are no longer convincing, because they cannot possibly understand the predicament of the average family, living through recession and trying to do it right in the kitchen. Where are the cooks with wit, who work out the budget and plan an easy dish that efficiently feeds family and friends? Full of logical, economical and imaginative recipes that solve the modern cook's dilemma, Kitchenella will teach you the skills of those teachers who work without books, the 'mothers' and the cooks who subsequently learned from them, to decisively show you the easy way to cook and shop. Promoting a modest, simple way to cook, Kitchenella shows cooking is not about showing off and extravagance, but generosity and kindness; a subtle and intelligent way to nurture. It is cooking that is economically sustainable and achievable. It has its roots in the learned, spirited cooking of generations, food that can claim to have helped win wars and saved lives; a style of cooking that is still relevant today, by practically addressing the struggles of modern cooks, both men and women. The ambition to cook is a fantasy for many, yet Kitchenella shows how the everyday struggle to put food on the table can be transformed into cooking that is clever and beautiful.

Building upon the ever-more-popular principles of The New English Kitchen and The Savvy Shopper, Rose Prince's new book celebrates good British food and shows how to make the most of ingredients and leftovers. Hot chestnut and honey soup, whipped potatoes with Lancashire cheese, melted ale and cheddar to eat with bread, baked haddock soup, saffron buns and watercress and radish sauce for pasta: just a few of the 200 completely delectable and original recipes in this inspiring new book. The New English Table explores affordable and easy good food. Rose Prince unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which are perfect for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - and how to recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta. The New English Table is proof that good eating does not have to cost the earth.

"Come Over..." Whether you're a beginner looking for simple, impressive recipes to feed friends and family, or a seasoned host hoping to inject your repertoire with stylish, interesting ideas, you'll find all you need in Dinner & Party. Rose's stance on entertaining is that the cook shouldn't be banished to the kitchen; cooking for guests needn't be fussy or hard to juggle, but instead made up of dishes - some classics, some novel - that can be prepared in advance, dressed up to impress last minute and enjoyed by everyone. Practicality is central to a book updating the etiquette for entertaining in our times. With this in mind, Part 1: Dinner showcases easy options for every course, all alongside thoughtful advice about how to source ingredients, when to begin preparation and how to serve. Meanwhile, Part 2: Party provides tried and tested catering ideas for larger groups, from indoor picnics, to standing parties and Christmas dinners. With sample menus, including an innovative guide to putting the right dishes together through the seasons, this is the friendly, practical guide to making entertaining easy in the 21st century, bringing everyone together.