The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts. This book offers visual flavour equations, recipe grocery lists, practical food techniques, and advice on how to be a flavourful cook with everyday food store ingredients.

Each of this book's 150 recipes is a new flavour discovery, illustrated with luscious four-colour photography. The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts. A visually stunning cookbook, “Cooking in Everyday English” features dynamic, visual flavour equations, recipe grocery lists, practical food techniques illustrated with step-by-step photography, and Todd's advice on how to be a flavourful cook with everyday food store ingredients. Having this book in the kitchen is like having a “cook whisperer” sharing tips and sage advice as you cook an evening meal. Like any good teacher, Todd walks readers through each recipe, step-by-step, explaining how each part contributes to the tastiest results. “Cooking in Everyday English” is a fresh, contemporary cook's companion. And it delivers a visually inspiring treat on every page.

Todd English is the chef-owner of Olives (Boston; Las Vegas; Washington, D.C.; Aspen; and New York); Miramar, in Westport, Connecticut; four branches of Figs; and Kingfish Hall, in Boston. Chef English is the recipient of the James Beard Foundation's award for Best Chef in the Northeast and the Robert Mondavi Award for Culinary Excellence. He has been featured in "Bon App?tit, The New York Times, Food & Wine, The Boston Globe, The Boston Phoenix, “ and many other periodicals. Chef English is the host of the public television series ”Cooking In with Todd English“ and the coauthor of ”The Olives