Carina Cooper is the daily recipe columnist in the Evening Standard. She also writes a monthly column for Harpers & Queen magazine.

Carina lives in the heart of Notting Hill with her four daughters. She has also lived in Australia and New York, where she worked as a photographer's assistant. She has directed documentaries for the BBC and for WNET in New York and written several screenplays. She is a passionate cook with her own original style, and is always on the lookout for a new variation on a favourite recipe or ways of using the wonderful foods available in her area.

Carina's second book THE WORKING COOK was published by HarperCollins. Packed with fast, fresh, full-flavoured food, THE WORKING COOK answers the dilemma of the ''what's for supper?' day after day. It is to be published as a paperback in July 2008 with the title AFTER WORK COOK. Carina's first book THE NOTTING HILL COOKBOOK was published by Weidenfeld & Nicolson in 2003.

"One of those rare talents: a writer who can inspire even the most harassed and time-poor of us to cook and eat well". Anne McElvoy,The Evening Standard

Priase for THE NOTTING HILL COOKBOOK (Weidenfeld & Nicolson, 2003)

"Carina Cooper's book ... draws on all the exotica on offer in one of the most lively and diverse areas of one of the most lively and diverse cities on earth" Catriona Howatson, The Daily Telegraph

"Its emphasis on good ingredients and stress-free techniques, defines a modern way of eating." The Evening Standard Magazine

Paperback Publication date: 7th July 2008

Think you have to resort to packaged foods to get a meal on the table quickly? Think again. AFTER WORK COOK understands the demands of today's busy lifestyle and shows how, with a minimum of time and effort, you can still eat well.

AFTER WORK COOK is a fantastic collection of speedy recipes based on Carina Cooper's daily food column in the "Evening Standard". Stressing easy but tasty food for busy people, it offers delicious meals for the way we live now. Time-poor cooks are guaranteed to find a recipe to suit in here, whether they want to entertain friends with a minimum of fuss, or are shattered and need to get a meal on the table as quickly as possible at the end of the day.

All recipes include cooking and prep times. Chapters include: Ultra-fast, Feeling Virtuous, Veggie, Indulge, Friends Coming Round, and It's the Weekend. AFTER WORK COOK finally offers an answer to that frustrating daily question, "What shall we eat tonight?"

Hardback published as THE WORKING COOK.