Jo Seagar is known as the Queen of Baking and now, here finally, is her first baking book - destined to become the baking bible for all New Zealand cooks.
Jo Seagar - dubbed 'cook of the nation' by Next magazine - is the hugely successful bestselling cookbook author and TV cook, famed for her catch-cries of 'Easy peasy' and 'Maximum effect for minimum effort'. Trained as a Cordon Bleu chef in Paris and London, for many years Jo Seagar was a columnist for North and South magazine, while running popular Hartley's restaurant in Auckland. She also wrote for the New Zealand Woman's Weekly. Real Food for Real People saw her move into television, and this series was a followed by Jo Seagar Cooks, bringing the chef known for her pearls and her 'easy-peasy' catch-cry to a wider audience. A real sense of joy and passion infuses her approach to cooking: 'There's a lot more to food than getting nutrients.' As well as her trademark books on stress-free entertaining, she has written cookbooks for novice cooks and for children. She adores entertaining and cooking for friends, and always has a houseful of people staying. Enjoying country life, polo, pet lambs, old recipe books, trashy novels, good jokes and gardening, she runs the very successful Seagars at Oxford - cook school, caf , kitchen shop and bed-and-breakfast.