It's taken me a long life to know for sure that life is for living, and that hard graft has to be worth it.
So, if you are whacked, short of time or just don't like cooking, cheating is fine. I cheat all the time, and I LOVE cooking.
--PRUE LEITH

There's nothing quite so charming as a true grande dame of cuisine tackling a contemporary technique--and nailing it...'Hip, hip hooray!' --BOOKLIST

Practical and inventive...sure to inspire --PUBLISHERS WEEKLY

Chef and TV legend Dame Prue Leith brings us the cookbook you've always wanted - 80 delicious recipes, with accompanying kitchen shortcuts and hacks, for a lifetime of easy cooking.

Every recipe in this book comes with a handy tip, plus you'll find over 25 videos accessed by a QR code to help you learn a skill or get ahead.

Coined by Shirley Conran in her '70s bestseller Superwoman, 'Life's Too Short to Stuff a Mushroom' is a phrase that every time-poor cook can relate to. In this clever cookbook, you'll find really good recipes without the fuss: recipes where a neat trick can save you time, recipes where the cheat versions taste just as good as the home-made, and recipes to help you avoid waste and save you money. How do you cook the perfect steak? What's the best way to dice an avocado? And what about when it just all goes terribly wrong?

With recipes including Celeriac Rémoulade with Prosciutto, Rocket and Pine Nuts, Crispy Pork Belly, Buttermilk Chicken, Sushi for Scaredy-cats, Chocolate Almond Torte and Cherry Clafoutis, Prue's handy hacks show you how a little bit of insight goes a long way.

Perfect for every home cook, the absolute beginner, or someone who has been doing it so long that cooking has somehow lost its attraction - Life's Too Short to Stuff a Mushroom contains years of culinary know-how and inspirational meals, squashed into an accessible cookbook.

Recipes include:

• Chicory, Pear, Hazelnut and Goat's Cheese Salad
• Gunpowder Steak with Coriander Chutney
• Tomato, Chilli and Fennel Sugo with Spaghetti
• Herbed Salmon Parcels
• Brown Sugar Meringue, Roasted Pear and Salted Caramel Sauce
• Passionfruit Yoghurt Cakes
• Baked Camembert and Olive Wheel

Originally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.

What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career. -Telegraph

Prue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine.

But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.

Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner.--LA Weekly

There's an art to making toast and Prue Leith knows it.--Yotam Ottolenghi

75 delicious things on toast from beloved British foodie Prue Leith.

There is nothing more comforting and delicious than toast. And when you top it with a few cleverly paired ingredients, it becomes a full meal--not to mention pure bliss. In Bliss on Toast, Great British Baking Show judge Prue Leith toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. The collection spans healthy, hearty, salty, and sometimes sweet. Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toast; grilled chicken tikka with yogurt on naan; smoked salmon, wasabi, and avocado on multigrain bread; and bananas and ice cream with brandy syrup on panettone. Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years' experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.

Emotional family saga following the Angelotti food dynasty, from household name Prue Leith. Perfect for fans of Penny Vincenzi and Barbara Taylor Bradford.

A new generation. It is 1968. Angelica Angelotti has grown up in her parents' Italian restaurant. Now she is striking out on her own in Paris. There she falls in love with her charismatic but unpredictable cousin Mario.

A fresh challenge. Navigating a blossoming career, from the Savoy hotel to the world of television, alongside an increasingly toxic relationship proves impossible. The offer to run the pub on her family's estate as a restaurant seems like the perfect escape. Chorlton has called her home...

A brighter future. Soon she has a thriving business, and even the chance of a new love. But when Mario reappears, determined to win her back, will Angelica be able to hold on to everything she's sacrificed so much for?

Epic multi-generational family saga from household name Prue Leith, perfect for fans of Penny Vincenzi and Barbara Taylor Bradford.

A proud family. Snubbed by aristocratic neighbour Lord Frampton at a coming-of-age ball, Donald Oliver dreams of the day he'll have his vengeance.

A wild daughter. Laura Oliver, beautiful and tempestuous, falls in love with Giovanni, an Italian ex-prisoner-of-war, now a humble cook. Disdaining her father's snobbishness - and his wrath - the couple flee to London.

A desperate hope. Giovanni and Laura arrive to a city that has not yet re-awoken after the traumas of war. Facing destitution, only their love for one another and their dream of opening a restaurant business keeps them going.

From Cotswolds farmland to London fish markets, society ballrooms to icy gutters, this is a tale of prejudice and ambition, power and passion, and one couple's struggle to overcome all obstacles and carve out a life of their own.

Gripping family drama from household name Prue Leith. Perfect for fans of Penny Vincenzi and Barbara Taylor Bradford.

'An unmissable read packed with secrets and revelations' OK!

The Angelotti family reels when the lost son, given up for adoption in the war, traces his birth family and returns to the fold, with devastating consequences.

As poverty-stricken newlyweds, Laura and Giovanni Angelotti were forced to put their first child - a boy - up for adoption. They have had other children since, and their first little Italian cafe has become a restaurant empire, but Laura is still haunted by thoughts of the baby she lost.

Tom is a successful businessman enjoying the fast-paced City lifestyle - until his best friend and business partner is killed in the 9/11 attacks and his world turns upside down. Searching for meaning in his life, he decides to track down his birth family: the Angelottis.

But Laura has been keeping an explosive secret about Tom's parentage that means his reappearance in her life is bittersweet. She may have found her son, but will it be at the cost of everything it has taken her fifty years to build?

From star of Great British Bake Off, heart-wrenching romantic fiction about a scandalous love affair between a professional cook and a high-ranking politician. If exposed it could wreck both their careers.

Kate is thirty-six and mother to five-year-old Toby. She has a thriving business catering for private clients and her life is on an even keel. That is, until she gets a job cooking lunch at the Foreign Office and has her first fateful meeting with Oliver Stapler, Secretary of State. He's powerful and charismatic, but also married and a father. He's totally out of bounds but she falls for him.

When a journalist spots them together, he alerts the gutter press. Who cares whether Kate's affair with Oliver is true or not? It's a great story and will sell a ton of newspapers - and destroy several lives in the process.

Prue Leith played a leading role in the revolution of Britain's eating habits. Having published twelve highly acclaimed cookbooks, and held the ladle at her own gold standard bistro, she surrendered herself to her own secret passion: Culinary Fiction. This is the first of three Prue Leith novels to inaugurate the Opus Culinary Fiction series. The mysterious juices of life intermingle with Leith's characters' creative harvests and subtle sauces. Kate, a successful caterer to the posh Parliament crowd, inadvertently caters to the pleasures of Britain's Secretary of State, and uncovers her deepening understanding that each life must be a hybrid if it is to survive; substitutions must be part of the expectation; nothing is in season forever. Improvisation isn't just an escape route; its labyrinthine route is the main highway. There is no one recipe - not even great sex - which will be news to many readers - that will keep a relationship fresh. And there are days when going off impromptu to fly a kite takes precedence over the sanctity of beef and Yorkshire pudding. Just when you think your larder is stale and it's time to unplug and compost, a friend - a transplant from another world - will explain that this is merely an opportunity for chutney.

Three single women in their fifties meet when they join a choir. Lucy, recently widowed, is a cook and food journalist; Joanna, a successful business woman, never married; Rebecca is a divorced interior decorator. Each of the women is at a crossroads and they quickly form a bond.
The trio decide to combine their talents to restore a crumbling pile in Cornwall and turn it into a cookery school and spa. The project brings its own conflicts, both professional and personal. The novel's themes touch on the sustaining power of female friendship and how a woman copes with mid life and onwards.
Prue's narrative voice is warm, witty, wise, very accessible. Her characters are sympathetic and engaging: very different women but each with demons to face as she gets older and confronts a future without - perhaps - a man in it. Her knowledge of food and business adds detail and zest, enriching an already compelling tale.

Great British Baking Show judge Prue Leith draws on a life-long passion for food with one hundred recipes from her own kitchen table.

'These are dishes everyone will love.' - BBC Good Food

Inside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There's also a chapter of puds inspired by Prue's time on The Great British Baking Show - every one guaranteed to be 'worth the calories'.

Whether it's Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends.

This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation's best-loved cooks.

'Her writing style is like that of a friendly teacher - gently guiding, with honest, gently witty and accessible text . . . Offering tasty dishes that are realistic to make when you're busy.' - Evening Standard

'This book makes me happy. The recipes are inspirational and delicious.' - Tom Kitchin

Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith - celebrated chef and Great British Baking Show judge - and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.

This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.

We all need easy and delicious foods - whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.

'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' - Raymond Blanc