I sometimes wonder what new spins anyone can put on the basics and I know, guiltily, that I have more recipes in more cookbooks than I will ever really need. And then a book like this comes along and dials everything up a notch and suddenly you are greedily cooking every recipe, knowing that it will be revelatory. From seeded breadsticks with parmesan, to creamy cauliflower and onion gratin, from citrus chicken rested in herbs to tiny, salty, chocolately cookies, these recipes don’t sound like anything earth shattering but believe me when I tell you that everything I have cooked so far from this has tasted reliably fabulous. I particularly like the fact that each recipe has do ahead tips and also that some have suggestions for other recipes in the book to go with them – which for someone who finds the deciding-what-to-eat part of entertaining the most stressful, is very helpful. The styling is quite 70s (it reminds me of my mother’s old recipe books) but the recipes are bang up to date with a lavish use of fresh herbs and a focus on creative veg dishes and salads, alongside chunky cuts of meat and fish. Most of all, the jaunty tone and enthusiasm makes you wish you lived in a New York loft and could invite some friends around now for dips and fancy citrusy olives, a Martini bar, pizza night and fruit on ice with the perfect cheese plate.