Classic Conran: (E) - Tapa blanda

In a world where cooking has become increasingly complex it is perhaps an opportune time to demonstrate that simply prepared and cooked food is as good, if not better than the complicated offerings recently in vogue. For years the best kept secret has been that many of the best dishes are in fact perfectly simple. This applies to both the flavour and the preparation. The quality of the ingredients comes first and the preparation and the cooking concentrates on bringing out the natural flavours. The recipes are classics not only because of their enduring appeal, but also because of their timeless quality, such as Soupe a l'Oignon, Steak au Poivre and Summer Pudding. This collection of mouthwatering recipes is a resource to return to again and again.

TERENCE CONRAN is one of the world's leading designers, furniture-makers, restaurateurs and retailers. A keen cook, he has transformed the experience of eating out in London and owns restaurants in London, Paris and New York. He has written many books including The Essential Housebook, Terence Conran on London and Terence Conran on Small Spaces. VICKI CONRAN is an accomplished cook educated in Dublin and Paris, Having worked in England and France, she now divides her time between homes in Berkshire, London and Provence. Together with Terence, she wrote the successful book, Terence Conran on Restaurants.