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' First Book Award in 2015 and she has a weekly column in Guardian Cook.
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 often craved. 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 Roddy writes 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. 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.
Follow Rachel on Twitter @racheleats
Follow Rachel on Instagram @rachelaliceroddy
- Other details
- 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, Polpo
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
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
Rachel Roddy brings the warm flavours of the south into our northern kitchens. Her dishes from Sicily and Rome are linked by family stories, and both place and food are beautifully photographed. I shall cook from this book with pleasure. — Jill Norman
Her writing is elegant and her recipes tempting - the perfect combination. — Evening Standard
Roddy's writing often reminds me of a more generous, more evocative Elizabeth David. — Nancy Harmon Jenkins, The Art of Eating