Nika Hazelton the daughter of a German diplomat, was born in Rome, attended school there, and studied at the London School of Economics. She published 30 books which reflect her straightforward and unpretentious cooking sensibilities. She frequently contributed to the major food magazines and wrote a column about food, wine and travel for The National Review. She lived in New York City until her death in 1992.

An extremely readable and useful work on fresh vegetables...Its delightful recipes should enrich a cook's repertoire. Associated Press This [book] should engender good habits in eating as well as in cooking. New York Times Honest, opinionated, witty and wise...Her recipes are simple and straightforward, easily prepared by anyone who knows a colander from a carving knife. Publishers Weekly Nika Hazelton is a cook's cook...She is not only civilized in the best sense of the word, she is endowed with an excellent sense of humor and admirable candor. -- Craig Claiborne

Nika Hazelton the daughter of a German diplomat, was born in Rome, attended school there, and studied at the London School of Economics. She published 30 books which reflect her straightforward and unpretentious cooking sensibilities. She frequently contributed to the major food magazines and wrote a column about food, wine and travel for The National Review. She lived in New York City until her death in 1992.

An extremely readable and useful work on fresh vegetables...Its delightful recipes should enrich a cook's repertoire. Associated Press This [book] should engender good habits in eating as well as in cooking. New York Times Honest, opinionated, witty and wise...Her recipes are simple and straightforward, easily prepared by anyone who knows a colander from a carving knife. Publishers Weekly Nika Hazelton is a cook's cook...She is not only civilized in the best sense of the word, she is endowed with an excellent sense of humor and admirable candor. -- Craig Claiborne

Nika Hazelton the daughter of a German diplomat, was born in Rome, attended school there, and studied at the London School of Economics. She published 30 books which reflect her straightforward and unpretentious cooking sensibilities. She frequently contributed to the major food magazines and wrote a column about food, wine and travel for The National Review. She lived in New York City until her death in 1992.

An extremely readable and useful work on fresh vegetables...Its delightful recipes should enrich a cook's repertoire. Associated Press This [book] should engender good habits in eating as well as in cooking. New York Times Honest, opinionated, witty and wise...Her recipes are simple and straightforward, easily prepared by anyone who knows a colander from a carving knife. Publishers Weekly Nika Hazelton is a cook's cook...She is not only civilized in the best sense of the word, she is endowed with an excellent sense of humor and admirable candor. -- Craig Claiborne