Some people are natural dancers, others marvelous in bed, but--not wishing to boast--I'm good with a knife. Most chefs are.

The Chester Square Cookery School in the heart of London offers students a refined setting in which to master the fine art of choux pastry and hone their hollandaise. True, the ornate mansion doesn't quite sparkle the way it used to--a feeling chef Paul Delamare is familiar with these days. Worn out and newly broke, he'd be tempted to turn down the request to fill in as teacher for a week-long residential course, if anyone other than Christian Wagner were asking.

Christian is one of Paul's oldest friends, as well as the former recipient of two Michelin stars and host of Pass the Gravy! Thanks to a broken arm, he's unable to teach the upcoming session himself, and recruits Paul as stand-in. The students are a motley crew, most of whom seem more interested in ogling the surroundings (including handsome Christian) than learning the best ways to temper chocolate.

Yet despite his misgivings, Paul starts to enjoy imparting his extensive knowledge to the recruits--until someone turns up dead, murdered with a cleaver Paul used earlier that day to prep a pair of squabs. Did one of his students take the lesson on knife techniques too much to heart, or was this the result of a long-simmering grudge? In between clearing his own name and teaching his class how to perfectly poach a chicken, he'll have to figure out who's the killer, and avoid being the next one to get butchered . . .

The Maid meets Knives Out with a dash of Top Chef in the debut locked room culinary mystery set in a London cooking school by Masterchef semi-finalist and cookbook writer Orlando Murrin.

Some people are natural dancers, others marvelous in bed, but--not wishing to boast--I'm good with a knife. Most chefs are.

The Chester Square Cookery School in the heart of London offers students a refined setting in which to master the fine art of choux pastry and hone their hollandaise. True, the ornate mansion doesn't quite sparkle the way it used to--a feeling chef Paul Delamare is familiar with these days. Worn out and newly broke, he'd be tempted to turn down the request to fill in as teacher for a week-long residential course, if anyone other than Christian Wagner were asking.

Christian is one of Paul's oldest friends, as well as the former recipient of two Michelin stars and host of Pass the Gravy! Thanks to a broken arm, he's unable to teach the upcoming session himself, and recruits Paul as stand-in. The students are a motley crew, most of whom seem more interested in ogling the surroundings (including handsome Christian) than learning the best ways to temper chocolate.

Yet despite his misgivings, Paul starts to enjoy imparting his extensive knowledge to the recruits--until someone turns up dead, murdered with a cleaver Paul used earlier that day to prep a pair of squabs. Did one of his students take the lesson on knife techniques too much to heart, or was this the result of a long-simmering grudge? In between clearing his own name and teaching his class how to perfectly poach a chicken, he'll have to figure out who's the killer, and avoid being the next one to get butchered ...

Two's Company is a wonder and having a version that is simple is just even more appealing. Perfect for people who love great food but want less stress in the kitchen. Georgina Hayden

75 deliciously simple recipes, offering advice and guidance on the easiest and quickest ways to feed two people without missing out on flavour or excitement

Following the success of Two's Company, this time Orlando Murrin turns his attention to super simple food designed for two people to share. He brings 75 more recipes to the table, encompassing everything from week-night quick fixes and easy-yet-impressive mains, to indulgent desserts. These speedy, often all-in-one, recipes have been carefully created so that there are minimal leftovers or half-finished packets of ingredients, making cooking for two easier and more cost effective than ever before. Whether you're craving comfort or looking for something special, need a store-cupboard winner or something to satisfy your sweet tooth, Two's Company: Simple is the perfect resource for anyone who wants to make cooking for a pair both stress-free and enjoyable.

Divided into Salads, Snacks and Light Meals; Pasta and Noodles; Meat; Fish; One-pot Dishes and Desserts, with Good Food: Cheap Eats you're guaranteed to find a delicious, cheap recipe for every occasion.

Whether you choose Sausage and Potato Bake, Pork and Tarragon Meatloaf or Canadian Pecan Tart, every recipe has been tried and tested by the BBC Good Food Magazine team to ensure fantastic results, every time you cook.

The 101 recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish.

Two's Company is a book with a positive message that cooking for two is exciting, fun and worthwhile. More than that - free from the demands of family or guests, liberated from a strict timetable, you can follow your mood, whether you fancy something homey, a fake-away or a creative culinary adventure. There is a major gap in the market for a mainstream cookbook for two, providing inspiration for couples, friends and flat-sharers who enjoy cooking and eating at home. Most of those cooking for two are forced either to scale down recipes or repeatedly contend with a fridge full of leftovers. Supermarkets have identified this trend, and provide a lavish choice of ready meals aimed at twosomes. But there is still a lack of inspiration for those of us who want to cook something fresh from scratch for a partner or friend. Here Orlando Murrin not only brings you original recipes but sets out the different 'rules' to consider when cooking for two. He suggests ways to shop sensibly to minimize waste and shares ingenious tips for shortcuts and techniques, gleaned from working with professional chefs and food stylists.

For exciting vegetarian recipe ideas, try Good Food: Veggie Dishes. This book is divided into Soups, Salads, and Snacks; Light Meals; Pasta, Rice, and Noodles; Main Courses; Dairy-free Dishes, and Desserts, and you're guaranteed to find a tasty vegetarian recipe for every occasion. Whether you choose Lemon Butter Gnocchi, Purple Sprouting Broccoli, Potato and Blue Cheese Gratin, or Banana Muesli Toffee Crunch, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook. Taken from BBC Good Food magazine, Britain's top cookery title, the recipes are all short and simple with easy-to-follow steps, using readily available ingredients, and are accompanied by a full-color photograph of the finished dish. This edition is revised and updated with brand new recipes and a fresh new look.

In this sharp-witted, skillfully rendered culinary mystery set in London's exclusive Belgravia, an acclaimed chef is thrown into teaching a cookery course to a group of high-maintenance food lovers, one of whom may have an unfortunate taste for murder . . .

The Chester Square Cookery School in the heart of London offers students a refined setting in which to master the fine art of choux pastry and hone their hollandaise. True, the ornate mansion doesn't quite sparkle the way it used to--a feeling chef Paul Delamare is familiar with these days. Worn out and newly broke, he'd be tempted to turn down the request to fill in as teacher for a week-long residential course, if anyone other than Christian Wagner were asking.

Christian is one of Paul's oldest friends, as well as the former recipient of two Michelin stars and host of Pass the Gravy! Thanks to a broken arm, he's unable to teach the upcoming session himself, and recruits Paul as stand-in. Yet despite his misgivings, Paul starts to enjoy imparting his extensive knowledge to the recruits--until someone turns up dead, murdered with a cleaver Paul used earlier that day to prep a pair of squabs. Did one of his students take the lesson on knife techniques too much to heart, or was this the result of a long-simmering grudge? In between clearing his own name and teaching his class how to perfectly poach a chicken, he'll have to figure out who's the killer, and avoid being the next one to get butchered . . .

Funny, and at times unexpectedly moving, this thoroughly enjoyable murder mystery is packed with interesting recipe ideas, fascinating culinary facts and some jolly useful cooking hacks. --The Guardian