Welcome  to Lucy's Kitchen, where much-loved Globe and Mail food columnist, Food & Drink Food Editor, author and former cooking school teacher Lucy Waverman will introduce you to outstanding, no-fail recipes with simple instructions and mouth-watering results. Her latest book is packed with essential recipes including reader favourites, such as Mini Crabcakes with Garlic Mayonnaise and Malaysian Stir-fry of Beef, Leeks, Mushrooms and Beans, as well as new recipes such as Roasted Halibut with Mustard Crumb Crust and Asian Chicken with Sticky Rice.

Lucy's Kitchen also includes tips on how to find and handle specialty ingredients; detailed explanations of techniques, such as deep-frying and stir-frying; as well as hints on what equipment a cook can't live without. You'll also find quick and easy recipes for sauces, flavoured oils and spice rubs, which you can adapt to enhance your own repertoire.

With delicious and carefully tested recipes, such as Roasted Asparagus Soup, Fish Baked in Banana Leaves, and incredible desserts, such as Cinnamon Plum Tart and Giant Chocoholic Chunk Cookies, there's something for every cook, from the absolute beginner to the most food-saavy home chef.

Lucy's Kitchen is the winner of the Silver medal at Cuisine Canada's 2007 Canadian Culinary Book Awards in the Cookbooks category.