Features more than one hundred recipes offering healthy, light, fresh foods prepared in a simple manner.
Jill Dupleix was born on a sheep farm in Victoria, Australia. She began her journalistic career working at The Sydney Morning Herald and The Melbourne Age, where she quickly gained a reputation for her lively writing and refreshingly simple approach to cooking. In 2000, Jill was offered the esteemed position of Times Cook with The Times of London. Eighteen months later, she was named Cookery Writer of The Year by The British Guild of Food Writers.
Jill has written over a dozen bestselling cookbooks, including New Food (1993), Fast Food (1999), Favorite Foods (2003), Simple Food (2002) and Very Simple Food (2003). Her latest endeavor, Good Cooking: the New Basics is set for publication in the spring of 2005.
Jill makes regular television and radio appearances, and has written extensively about restaurants, wine and international cuisine. In addition to her weekly Times column, Jill's work has appeared in Food & Travel magazine, BBC Good Food and Delicious magazine. She has been invited as guest chef to hotels and food seminars around the world.