Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine (for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably THE HIVE (John Murray), SWINDLED (John Murray) and CONSIDER THE FORK, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St John’s College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.
‘The very acest book…so utterly lovely and so utterly necessary’ Jeremy Lee 'Bee Wilson seems to help me in my moments of crisis – both when I’m struggling to find the right words and when I’ve got creative fatigue. Her award-winning book The Secret of Cooking reminds us to cut ourselves some slack. Bee focuses on probability rather than possibility. The book is brimming with clever tips, handy shortcuts and substitutions, with 15 pages devoted to the versatile and underrated box grater (NB it really isn’t just for cheese)’ Yotam Ottelenghi ‘It is my Book of the Year, across any genre…packed to the absolute gills with invaluable advice, hints and tips, so reassuring and warm in tone that you feel actual love for the author, and, of course, also full of fantastic, achievable, home-kitchen friendly recipes that I guarantee will immediately become part of your repertoire’ India Knight ‘I don’t need a lot of convincing to pick up a pan, but Wilson’s tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone’ Niki Segnit, author of The Flavour Thesaurus ‘This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East ‘One of those rare books that completely expresses the writer’s character. Everything she’s learned & feels about food and cooking is there’ Sheila Dillon ‘I have loved Wilson’s writing for years, but this is veering off into writing cookbooks is something else. As you would expect, beautifully done, but such simple recipes, so many top tips and so delicious. I want to cook everything in it’ Henry Dimbleby, co-founder of Leon and author of Ravenous
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