Two Kitchens: 120 Family Recipes from Sicily and Rome - Couverture rigide

Roddy, Rachel

Couverture rigide

ISBN 10 : 1472248414 ISBN 13 : 9781472248411

Editeur : Headline Home, 2017

Synopsis

'YOU'LL WANT TO COOK IT ALL' - Evening Standard

'Rachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.' - Russell Norman, Polpo

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From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.

For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them.

In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own.

'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' Rachel Roddy

Two Kitchens chapters:

Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs

Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds

Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta

Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread

Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.

A propos du livre

À propos de l'auteur

Rachel Roddy is an award-winning food writer and weekly columnist in Guardian Feast. Rachel's first book Five Quarters won the André Simon Food Book Award in 2015, as well as the Guild of Food Writers' First Book Award. Her second book, Two Kitchens, was published in 2017 and her third An A to Z of Pasta in 2021.

She has written for the Financial Times, The New York Times, Vanity Fair, Internazionale and the Passenger magazine.

She has lived in Testaccio in Rome since 2005 with her Sicilian partner and son.


racheleats.wordpress.com

Follow Rachel on Instagram @rachelaliceroddy

Follow Rachel on X @racheleats

À propos de la quatrième de couverture

'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.

For the last twelve years Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. Here she shares over 120 of these simple, everyday dishes from her two distant but connected kitchens.

Détails de l'édition

• Éditeur: Headline Home
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1472248414
• ISBN 13: 9781472248411
• Reliure: Relié
• Nombre de pages: 384
• Coordonnées du fabricant: non disponible
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