Items related to Two Kitchens: 120 Family Recipes from Sicily and Rome
Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
Rachel Roddy writes a weekly award-winning column in Guardian Cook. 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.
Rachel has lived in Testaccio, a distinctive working-class quarter of Rome, for over twelve years. She shares a small flat near the food market with her partner Vincenzo and son Luca and spends part of the year in Vincenzo's family house in Gela, south-east Sicily.
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Follow Rachel on Twitter @racheleats
Follow Rachel on Instagram @rachelaliceroddy
Review
This very entertaining book is a perfect marriage of the personal with the practical. Rachel has the ability of combining intimate reminiscences with excellent recipes. If you want to know anything about the food of Rome or Sicily, this is the book for you.―Anna Del Conte
You'll want to cook it all.―Evening Standard
Guardian columnist and Rome-resident Rachel Roddy is one of the current most popular voices in food writing, with her debut book Five Quarters winning her the André Simon Food Book Award. In this, her second title, Rachel shares over 120 traditional Italian recipes, with their inspiration coming from both her own Roman kitchen alongside the one of her Sicilian partner Vincenzo. With writing as gorgeous as the recipes it sits alongside, this is a book to treasure and one to which you'll often return.―Chilterns Bookshelf Magazine
This charming book is a classic in the making.―Crumbs Magazine - Book of the Month
The prose is gorgeous and mouthwatering.―Culture Whisper
Such a talented storyteller and skilled cook.―The Foodie Bugle
She had me at griddled aubergine left overnight in a deep pool of olive oil with chilli and garlic.―Victoria Moore, Daily Telegraph
Roddy's writing often reminds me of a more generous, more evocative Elizabeth David.―Nancy Harmon Jenkins, The Art of Eating
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
Rachel Roddy's first book, Five Quarters, became the kind of read that cookbook lovers and foodies urge each other to buy. Her new book is full of recipes further expanding on the idea of Five Quarters, that no two Italian dishes are the same.―Evening Standard
"About this title" may belong to another edition of this title.
- PublisherHeadline
- Publication date2019
- ISBN 10 1472248414
- ISBN 13 9781472248411
- BindingHardcover
- LanguageEnglish
- Number of pages384
- Rating
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Two Kitchens: 120 Family Recipes from Sicily and Rome
Published by
Headline Publishing Group, United Kingdom, London, 2017
ISBN 10: 1472248414
ISBN 13: 9781472248411
Used
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Paperback. Condition: Very Good. '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 Andre 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 Andre Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR008410987
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