There’s a limit to how many take-away chicken vindaloos your stomach and student loan can handle. As essential in every student’s kitchen as shot glasses and hangover cures, this witty and easy-to-follow guide contains everything from basic recipes to world cuisine from Oriental to Mexican. See how easy it can be to make parsnip and apple soup, red snapper with ginger, and pork and cider casserole, just to name a few. Whether you need inspiration for a late-night post-pub snack or want to impress your date with a three-course culinary spectacular, this book is the starting point to a lifetime of eating well.
