{"title":"Food \u0026 Drink","description":"","products":[{"product_id":"vegan-japaneasy-classic-modern-vegan-japanese-recipes-to-cook-at-home","title":"Vegan JapanEasy : Classic \u0026 Modern Vegan Japanese Recipes to Cook at Home","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBelieve it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make! In Vegan JapanEasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice! With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you're new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you! \u003c\/span\u003e","brand":"Mount Florida Books","offers":[{"title":"Default Title","offer_id":39878283165891,"sku":"9781784882846","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/products\/9781784882846.jpg?v=1622042743"},{"product_id":"the-italian-deli-cookbook-by-theo-randall","title":"The Italian Deli Cookbook by Theo Randall","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e'Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters I love it.' Jamie Oliver\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom biscotti to limoncello, the world's love affair with Italian delis goes back many years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Italians have taken the very best of Italian produce all over the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheo Randalls \u003ci data-mce-fragment=\"1\"\u003eThe Italian Deli Cookbook\u003c\/i\u003e showcases delicious family recipes using favourite ingredients. 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In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney. One brings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away. 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That's why founders of the bestselling fresh pasta subscription box, Pasta Evangelists, are here to share with you their all-time favourite recipes from across Italy's 20 regions for easy-to-cook, authentic dishes that will make everyone happy. 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The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBut don't forget, it's all about experimentation and finding out what works for you. Booze is divided up by alcohol type, from beer, cider and wine to herbal spirits and fruit liqueurs. 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He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. 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Author Kim Duke will show you how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide.\u003c\/p\u003e\u003cp\u003eWeekly Provisions places variety and fun back into meal prep and seasonal cooking and shows how to spice up leftovers. In this book you'll discover: - Recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by creative ideas for turning what's left into new meals during the week- 100 leftover makeovers for breakfast on the go, packed lunches, speedy suppers, and more- How to stock your larder and make a weekly shopping list without food waste- The indulgence of comfort food with an added element of meal planning and purposeMeal preparation can be a tedious weekend task that nobody really wants to do. When you're time-poor and weekdays are filled with work, family, and other activities, cooking new meals can quickly become overwhelming. Weekly Provisions is packed with recipes for 12 complete menus - each with a starter, main event, side dish and pudding - followed by more than 60 creative ideas for turning what's left into new meals and snacks during the week.\u003c\/p\u003e\u003cp\u003eSo say goodbye to sad leftovers and boring batch-cooking, and let chef Kim Duke show you a new way to cook that's easy on your time and money, but big on taste and pleasure!\u003c\/p\u003e","brand":"Duke, Kim","offers":[{"title":"Default Title","offer_id":40932019699907,"sku":"9780241503157","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9780241503157.jpg?v=1758374260"},{"product_id":"9780241952573","title":"The Land Where Lemons Grow : The Story of Italy and its Citrus Fruit","description":"Author(s): Attlee, Helena, \u003cbr\u003e Binding: Paperback, \u003cbr\u003e Date of Publication: 02\/04\/2015,\u003cbr\u003e Pagination: 272 pages,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Penguin Books Ltd,\u003cbr\u003e Published By: Penguin Books Ltd,\u003cbr\u003e Book Classification: Italy,\u003cbr\u003e Dimensions: 196 x 132 x 21\u003cbr\u003e ISBN13\/EAN\/SKU: 9780241952573\u003chr\u003e\u003cp\u003e'4 stars. Attlee, who knows and loves Italy and the Italians, takes the reader through the country's scented gardens with her sharp descriptions, pertinent stories and quotes and intriguing recipes. I was there with her' Anna del Conte, Sunday TelegraphA delightful book about Italy's unexpected history, told through its citrus fruitsThe story of citrus runs through the history of Italy like a golden thread, and by combining travel writing with history, recipes, horticulture and art, Helena Attlee takes the reader on a unique and rich journey through Italy's cultural, moral, culinary and political past.\u003c\/p\u003e\u003cp\u003e'Fascinating . . . A distinguished garden writer, Attlee fell under the spell of citrus over ten years ago and the book, like the eleventh labour of Hercules to steal the golden fruit of the Hesperides, is the result. She writes with great lucidity, charm and gentle humour, and wears her considerable learning lightly . . . Helena Attlee's elegant, absorbing prose and sure-footed ability to combine the academic with the anecdotal, make The Land Where Lemons Grow a welcome addition to the library of citrologists and Italophiles alike' The Times Literary Supplement 'A paradise of citrus is how I always think of Italy too: a place where ice-cold limoncello is sipped from tiny glasses on piazzas, and everything from ricotta cake to osso bucco is enlivened with zest. What a joy, therefore, to read Helena Attlee's The Land Where Lemons Grow, which tells the story of Italy through its citrus fruit' Bee Wilson, Telegraph\u003c\/p\u003e","brand":"Attlee, Helena","offers":[{"title":"Default Title","offer_id":40932022681795,"sku":"9780241952573","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9780241952573.jpg?v=1758371241"},{"product_id":"9780747589327","title":"Mushrooms : No. 1","description":"Author(s): Wright, John, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 03\/09\/2007,\u003cbr\u003e Pagination: 256 pages,\u003cbr\u003e Series: River Cottage Handbook, \u003cbr\u003eImprint: Bloomsbury Publishing PLC,\u003cbr\u003e Published By: Bloomsbury Publishing PLC,\u003cbr\u003e Book Classification: TV \/ celebrity chef cookbooks,\u003cbr\u003e Dimensions: 204 x 136 x 26\u003cbr\u003e ISBN13\/EAN\/SKU: 9780747589327\u003chr\u003e\u003cp\u003eIn the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.  The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. 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Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. 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If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. 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Full of inventive waste-free recipes' Tom Hunt, GUARDIANHave you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 simple, creative, planet-friendly recipes put vegetables at the very centre of your table. 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A seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!' Eco-Chef Tom Hunt'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. 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And accompanying all of this are tips from Lucy and Hugh on planning ahead, making natural decorations, effortlessly feeding a crowd and orchestrating the great Christmas Dinner so you'll also be able to find the magic along the way.\u003c\/p\u003e","brand":"Brazier, Lucy, Fearnley-Whittingstall, Hugh","offers":[{"title":"Default Title","offer_id":42315412439284,"sku":"9781408873564","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9781408873564.jpg?v=1758360851"},{"product_id":"9781787137028","title":"Vegan Roasting Pan : Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan Recipes","description":"Author(s): Beskow, Katy, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 16\/12\/2021,\u003cbr\u003e Pagination: 160 pages, Full colour photography throughout,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Quadrille Publishing Ltd,\u003cbr\u003e Published By: Quadrille Publishing Ltd,\u003cbr\u003e Book Classification: Quick \u0026amp; easy cooking,\u003cbr\u003e Dimensions: 181 x 232 x 22\u003cbr\u003e ISBN13\/EAN\/SKU: 9781787137028\u003chr\u003e\u003cp\u003eVegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one tin – a roasting tin, baking sheet or muffin tin, plus a few select pieces of preparation equipment.\u003c\/p\u003e\u003cp\u003eFrom Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you’re a kitchen pro or a vegan beginner, it’s time to let your oven do all of the hard work for you.\u003c\/p\u003e\u003cp\u003eThe recipes are organised into four chapters:Light: Dishes that are simple enough for lunch, or a light supperSupper: Delicious and hearty one-pots that all of the family will love, any night of the weekExtras: Sides and snacks that are easy to prepareSweet: Bakes, puddings and breakfast ideas that are both simple and tasty With tips for every recipe and advice on freezing and batch cooking, Vegan Roasting Pan will build your confidence in the kitchen, simplify cooking processes and prove that vegan cooking is easy, with fail-safe meals that all of the family will love.\u003c\/p\u003e","brand":"Beskow, Katy","offers":[{"title":"Default Title","offer_id":42315416142068,"sku":"9781787137028","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9781787137028.jpg?v=1758373966"},{"product_id":"9781788793605","title":"The First-time Bread Baker : A Beginner's Guide to Baking Bread at Home","description":"Author(s): Hadjiandreou, Emmanuel, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 10\/08\/2021,\u003cbr\u003e Pagination: 160 pages, c300 col photographs,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Ryland, Peters \u0026amp; Small Ltd,\u003cbr\u003e Published By: Ryland, Peters \u0026amp; Small Ltd,\u003cbr\u003e Book Classification: Cooking with specific gadgets,\u003cbr\u003e Dimensions: 196 x 244 x 22\u003cbr\u003e ISBN13\/EAN\/SKU: 9781788793605\u003chr\u003e\u003cp\u003eEmmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.\u003c\/p\u003e\u003cp\u003eThis entry level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple \u0026amp; Cinnamon Buns and a Chocolate \u0026amp; Cherry Stollen.  \u003c\/p\u003e","brand":"Hadjiandreou, Emmanuel","offers":[{"title":"Default Title","offer_id":42315417190644,"sku":"9781788793605","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9781788793605.jpg?v=1758370584"},{"product_id":"9780008366490","title":"The Sweetness of Doing Nothing : Live Life the Italian Way with Dolce Far Niente","description":"Author(s): Minchilli, Sophie, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 29\/04\/2021,\u003cbr\u003e Pagination: 192 pages,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Thorsons,\u003cbr\u003e Published By: HarperCollins Publishers,\u003cbr\u003e Book Classification: Italy,\u003cbr\u003e Dimensions: 134 x 183 x 21\u003cbr\u003e ISBN13\/EAN\/SKU: 9780008366490\u003chr\u003e\u003cp\u003eIt’s time to embrace the Italian way of life…\u003c\/p\u003e\u003cp\u003e The Sweetness of Doing Nothing explores the southern Italian philosophy of Dolce Far Niente to help you find pleasure in the everyday.\u003c\/p\u003e\u003cp\u003e How often do you focus on being in the moment, doing nothing? Whether it’s sitting outside at a cafe watching the world go by, whiling away the hours with your loved ones sipping a glass of wine or being immersed in nature at the beach taking in the sun, these seemingly ordinary moments are the ones that bring happiness in the long run and highlight the joy in living.\u003c\/p\u003e\u003cp\u003e The Italians know the importance of enjoying good food and good company and the pleasures of being idle. 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Mark Diacono is an excellent teacher.' – Diana HenryFrom Scratch: Ferment is the no-nonsense guide to fermenting at home.\u003c\/p\u003e\u003cp\u003eFrom homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process.\u003c\/p\u003e\u003cp\u003eFrom Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary.\u003c\/p\u003e\u003cp\u003ePacked with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. 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His long-held plan to write a simple cookbook - inspired by his mother, Maman Blanc - began months before the Covid pandemic hit.\u003c\/p\u003e\u003cp\u003eSuddenly everything changed, and Raymond, like the rest of the world, struggled to find a way through lockdown. At home, and isolated from his family - as well as his army of chefs at the world-renowned two-star Michelin restaurant Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants - Raymond cooked and cooked. He opted for the simple dishes that evoked the happy memories, provided the connection to those he could not be with. He focused on recipes that were neither a challenge nor fussy. They required ingredients that were easily-available and needed only basic kitchen equipment. The result is Simply Raymond. It is a collection of his favourite home-cooked recipes - the dishes that mean the most to him; the ones that connect family and friends, and dishes that took him on stove-side travels to other parts of the world. Dish by dish, Simply Raymond presents an irresistible feast. This is cooking from the heart, and here you'll find must-make dishes to add to your weekly repertoire, as well as others for special occasions.\u003c\/p\u003e\u003cp\u003eThere is also a profound poignancy to this book. Shortly before Raymond finished writing it, his mother sadly passed away. This book is a heartfelt tribute to her, created with passion and thoughtfulness. It is also a testament to the great pleasure derived from stepping into a kitchen, simply to cook simply for others. Something he has done all of his life.\u003c\/p\u003e\u003cp\u003eRecipes include:* Cod Cassoulet with Chorizo and Mixed Beans* A Quick Ratatouille* Cauliflower and Red Lentil Dhal* White Onion Soup* Beetroot Salad with Hot Smoked Salmon* Salade Nicoise* Tartiflette* Strawberry and Mascarpone Tart\u003c\/p\u003e","brand":"Blanc, Raymond","offers":[{"title":"Default Title","offer_id":42544646422772,"sku":"9781472267603","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9781472267603.jpg?v=1758368500"},{"product_id":"9780747599777","title":"The Flavour Thesaurus","description":"Author(s): Segnit, Niki, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 21\/06\/2010,\u003cbr\u003e Pagination: 400 pages,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Bloomsbury Publishing PLC,\u003cbr\u003e Published By: Bloomsbury Publishing PLC,\u003cbr\u003e Book Classification: Reference works,\u003cbr\u003e Dimensions: 225 x 144 x 34\u003cbr\u003e ISBN13\/EAN\/SKU: 9780747599777\u003chr\u003e\u003cp\u003eWatch out for Niki’s long-anticipated follow-up, More Flavours focusing on plant-led pairings – coming in May 2023.  'Delightful and informative ... I love Niki’s style of writing – packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMESEver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings: pork \u0026amp; apple, lamb \u0026amp; apricot, cucumber \u0026amp; dill; contemporary favourites like chocolate \u0026amp; chilli and goat's cheese \u0026amp; beetroot, and interesting but unlikely-sounding pairings like black pudding \u0026amp; chocolate, lemon \u0026amp; beef, blueberry \u0026amp; mushroom, and watermelon \u0026amp; oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.\u003c\/p\u003e\u003cp\u003eNow featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the YearBest Food Book – André Simon Food \u0026amp; Drinks Awards Best First Book – Guild of Food Writers Awards\u003c\/p\u003e","brand":"Segnit, Niki","offers":[{"title":"Default Title","offer_id":42580150812916,"sku":"9780747599777","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9780747599777.jpg?v=1758370601"},{"product_id":"9781472248411","title":"Two Kitchens : 120 Family Recipes from Sicily and Rome","description":"Author(s): Roddy, Rachel, \u003cbr\u003e Binding: Hardback, \u003cbr\u003e Date of Publication: 13\/07\/2017,\u003cbr\u003e Pagination: 384 pages, Colour photographs throughout,\u003cbr\u003e Series: N\/A, \u003cbr\u003eImprint: Headline Home,\u003cbr\u003e Published By: Headline Publishing Group,\u003cbr\u003e Book Classification: Italy,\u003cbr\u003e Dimensions: 188 x 251 x 32\u003cbr\u003e ISBN13\/EAN\/SKU: 9781472248411\u003chr\u003e\u003cp\u003e'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------------------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.\u003c\/p\u003e\u003cp\u003eFor 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.\u003c\/p\u003e\u003cp\u003e'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 RoddyTwo Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; HerbsFruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; AlmondsMeat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; RicottaStorecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; BreadRachel'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.\u003c\/p\u003e","brand":"Roddy, Rachel","offers":[{"title":"Default Title","offer_id":42580151468276,"sku":"9781472248411","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0568\/2180\/9347\/files\/9781472248411.jpg?v=1758373742"}],"url":"https:\/\/mountfloridabooks.com\/collections\/food-drink-smart.oembed?page=10","provider":"Mount Florida Books","version":"1.0","type":"link"}