Family Recipes from Sicily and Rome
By Rachel Roddy
From the winner of the André Simon and Guild of Food Writers comes a book of sumptuous recipes, flavours and stories from two kitchens in Sicily and Rome.
Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon and Guild of Food Writers Awards in 2015.
For ten years Rachel Roddy 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 - sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking.
Eventually the chance arose to spend more time at Vincenzo's old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the family's past.
Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own.
Rachel comes from just north of London but has lived in Testaccio, a distinctive working-class quarter of Rome, for over ten years. She shares a small flat near the food market with her partner Vincenzo and son Luca. She cooks and writes, and has a weekly 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.
Follow Rachel on Twitter @racheleats
Follow Rachel on Instagram @rachelalicerodd
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- Publication date:
13 Jul 2017
- Page count:
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
Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered, culinary voice as hers, just now. — Simon Hopkinson
Her writing is elegant and her recipes tempting - the perfect combination. — Evening Standard