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About Jane Bull

Bull has worked with publisher Dorling Kindersley (DK) since 1982. She specializes in activity books for children, including the Eyewitness series. She lives in London.

Website

www.dorlingkindersley-…

Featured Books by Jane Bull

The Cooking Book

50 Mouthwatering Meals and Sensational Snacks

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Jane Bull’s Content

Recipes

Recipe Boxes

Friends

Friends

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Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
The science of baking

Features

The science of baking

Kitchen chemistry
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics

Editor’s Choice

Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Meat masters

Features

Meat masters

Why we love DIY butchery
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer

Most Emailed

Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Turnip Pickles

A Platter of Figs

Turnip Pickles
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

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