Fiona Beckett is one of Britain’s most respected food and drink writers. Beyond Baked Beans, is firmly geared towards revolutionising the way that students eat. Dispensing with patronising assumptions and cartoon-style design, this is a book for the student who wants to prepare meals that are worthy of the name, not just ‘grub’. Every angle is covered, from simple meals-for-one to communal kitchen banquets. A must-have cookery book for the post-Jamie generation in search of great food and fun times around the table.
Fiona Beckett is an award-winning food and drink journalist who has written for The Guardian, The Times and Sainsbury’s Magazine among many others, and is a contributing editor to Decanter Magazine. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including Beyond Baked Beans Green, and Sausage & Mash.
‘On reading the book from cover to cover I regretted that there was nothing around like this when I was a student and that it was Fiona who had the idea for this book and not me’
Antony Worrall Thompson, Daily Express
‘Beyond Baked Beans… will steer anyone interested in real food away from pot noodles.’
‘Beckett has brought the student cookery book into the 21st century by including today’s tastes and ingredients.’
‘There’s a ton of useful advice for novice cooks in here but the author doesn’t patronise which makes it a really useful book to have.’
‘Direct and unponcy’
Nigel Barden, GLR
Anyone of any age who has never cooked, but suddenly has to, would be grateful for this book.
The Daily Telegraph
Stow a copy in every student’s stocking.
The Daily Mail
All the things you need to know when starting to cook for yourself.
Independent on Saturday Magazine
The perfect Christmas gift for students cooking for themselves.
Scotland on Sunday
Informative and fun, I’d recommend this title to everyone.