Lindsey Bareham made her name as restaurant critic and food writer for Time Out. IN PRAISE OF THE POTATO (Michael Joseph 1989) of which Elizabeth David wrote: 'I love the book. It's full of delicious recipes and good information', was her first cook book.

Her second, A CELEBRATION OF SOUP (Michael Joseph 1993), was shortlisted for the 1993 Andre Simon Award. Her third major book ONIONS WITHOUT TEARS (Michael Joseph 1995) tackled the entire onion family - onions, leeks, garlic, shallots and chives - and like all her books is established as the authority on the subject. Matthew Fort in the Guardian wrote: 'ONIONS WITHOUT TEARS is calm, measured, assured, sensible, clever, useful, amusing and jampacked with spot-on recipes. I am almost of a mind that Lindsey Bareham's book are all you need in a kitchen'.

She helped Simon Hopkinson (founding chef of Bibendum) write ROAST CHICKEN AND OTHER STORIES, which won the 1994 Andre Simon Award and the 1995 Glenfiddich Award for Food Book of the Year. Together they wrote THE PRAWN COCKTAIL YEARS (Macmillan 1997) which was shortlisted for the Good Food Book of the Year Award. She followed with THE BIG RED BOOK OF TOMATOES (Michael Joseph 1999) which was shortlist for Glenfiddich Food Book of the Year.

For many years she wrote a daily recipe for the Evening Standard which, in December 1997, led to the publication of SUPPER WON'T TAKE LONG (Penguin). A WOLF IN THE KITCHEN (Penguin 2000) is aimed at students in particular but is a book for hungry non-cooks on a budget.

JUST ONE POT focuses on simple and delicious meals that can be made in one pot. THE FISH STORE was shortlisted for the Guild of Food Writers Cookery Book of the Year 2007. Her latest book is DINNER IN A DASH.

She is a regular contributor to Woman's Hour and You and Yours, and writes regular columns for The Times.

This fantastic new book takes the worry and work out of entertaining with a sensational collection of dinners for six that can all be cooked in under an hour - and without breaking the bank.

We no longer have to be daunted by thinking up a three-course dinner menu, nor have the occasion dominated by the stress of having to spend all evening in the kitchen making sure that all the food is ready to serve at the right time.

DINNER IN A DASH contains 50 different menus, each consisting of three delicious, seasonally balanced courses, as well as a shopping list to minimise time spent in the supermarket and a work plan to take you through all the preparation and cooking necessary to have everything finished within the 60 minute timeframe.

There are menus to suit all tastes and appetites including highlights such as Warm Lentil Salad with Spinach and Poached Egg, followed by Tuna with Cherry Tomato Gaucamole, with a dessert of Chocolate Crepes with Rum Butter Sauce; or Mushrooms a la Grecque, followed by Lemon Chicken with Potatoes and Spinach and finishing with Roast Pears with Marsala and Cinnamon.