Whether your picnic is a spur-of-the-moment decision or has been planned in advance, whether it is for several people or just a family, you’ll find The Picnic Cookbook packed with practical advice on everything from essential equipment, how to throw together a quality picnic using a mix of store-bought products and homemade foods, to eating outside in cold weather. With recipes such as Quinoa Tabbouleh, Basil Burgers, and Cherry Pie, plus tips on how to partially prepare a picnic at home and then do the rest on site, this book demonstrates that you can create a mouth-watering outdoor eating experience without spending hours in the kitchen.
Annie Bell spent several years as food writer for Vogue, then for the Independent. She is currently the main food writer for the Mail on Sunday’s YOU magazine, and is a contributor to Country Living and Waitrose Food Illustrated. She has been featured on National Public Radio and in The New York Times, The Washington Post, Chicago Tribune and numerous newspapers and websites in the US. She was winner of the Guild of Food Writers’ Cookery Writer of the Year in 2003 and the author of bestselling titles, Gorgeous Cakes, Gorgeous Desserts, Gorgeous Vegetables, and Gorgeous Christmas, all published by Kyle Books.
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