Even the keenest cooks find themselves short on time and ideas sometimes, and this book has the answers. Whether you're looking for fast mid-week dinners or impressive food for entertaining, you'll find yourself reaching for Faking It time and again. You'll discover the key to saving time in the kitchen without compromising on flavour-including when to use one or two quality ready-made products.
With just a few fresh ingredients and Valli's clever shortcuts, you can put together a huge range of creative, fuss-free meals-from quick soups and salads to burgers with a twist, fresh pasta ideas, simple seafood dishes and indulgent desserts. With more than 100 sensational new recipes, each beautifully photographed, Faking It is the book that every clever cook should have on their shelf.
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VALLI LITTLE is widely regarded as one of Australia’s most exciting food writers. Her passion for food shines through in her recipes, which are imaginative, easy to follow and, most importantly, failsafe.
Growing up in the U.K. in a family of food lovers, Valli was destined to work in the industry. After formal training in London, she embarked on a career as a caterer and food consultant before moving to Australia in the late ’70s. A return to the U.K. with husband Phillip saw the two work as a cook-and-butler team in English country houses. Back in Australia, they owned the highly successful gourmet food shop Gastronomes on Sydney’s North Shore for eight years before Valli moved into publishing.
After working on several food titles, such as Bill Granger’s Sydney Food, and The Food of France and The Food of Italy series, Valli joined delicious. magazine as food director in 2001. Every month she creates recipes inspired by her travels and her love of cooking and entertaining.
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