Recommendation: Marie Claire Cooking is perfect for anyone who wants to take their cooking to the next level with easy-to-follow recipes that are both innovative and delicious. With visually enticing photographs and straightforward instructions, Donna Hay's cookbook is a must-have for both accomplished cooks and those who are less confident in the kitchen. Readers will especially love the range of recipes, from bacon and egg pie to orange semolina cake, that are sure to impress friends and family alike. Additionally, Donna Hay's reputation as a renowned food stylist and bestselling cookbook author makes Marie Claire Cooking a reliable and trustworthy resource for all your cooking needs.

Riley is your virtual thrift companion, and here to help you find your next favourite read. You can also find in-stock similar reads linked by topic and genre here!

Marie Claire cooking is stylish, chic, and innovative. Preparing delicious food that combines fresh ingredients and uncomplicated layers of flavour does not have to be difficult. This book provides inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. With visually enticing photographs you can use this book for tonight’s meal or for a week-end dinner with friends. Try Pasta with Roast Tomato Sauce, Bacon and Egg Pie, Simmered Veal Shanks with Wine and Lemon, Seared Beef with Parmesan and Rocket. Garfish Filled with Sweet Potato, Lime and Raspberry Tart, Little Bread and Butter Puddings, and Orange Semolina Cake. The book is by Donna Hay, an Australian food stylist, author, and magazine editor now famous as the author of 25 bestselling cookbooks, including the new easy, the new classics, fresh and light, fast, fresh, simple, off the shelf, modern classics (books 1 and 2), the instant cook, and instant entertaining. Selling over 4.5 million copies worldwide, her books are known for their simple recipes and beautiful photography. She was named one of the 'Magnificent Seven' cookbook authors by the judges of the Gourmand World Cookbook Awards in January 2007.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.