Rachel Roddy moved to Rome in 2005 where she began writing, mostly about food, on her blog Racheleats. Her first book, Five Quarters, was published in 2015 and won both the André Simon Food Book Award and the Guild of Food Writers First Book Award. Her second book, Two Kitchens, was published in 2017. She has written for the Financial Times, the Telegraph, Conde Nast Travel, Vanity Fair, Delicious Magazine and has an award-winning weekly column in the Guardian called A Kitchen in Rome. She lives in Rome with her Sicilian partner and son Luca.

Pleasure provoking ... [Rachel's] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds and smells of everything along the way.

Rachel Roddy moved to Rome in 2005 where she began writing, mostly about food, on her blog Racheleats. Her first book, Five Quarters, was published in 2015 and won both the André Simon Food Book Award and the Guild of Food Writers First Book Award. Her second book, Two Kitchens, was published in 2017. She has written for the Financial Times, the Telegraph, Conde Nast Travel, Vanity Fair, Delicious Magazine and has an award-winning weekly column in the Guardian called A Kitchen in Rome. She lives in Rome with her Sicilian partner and son Luca.

Pleasure provoking ... [Rachel's] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds and smells of everything along the way.

Rachel Roddy moved to Rome in 2005 where she began writing, mostly about food, on her blog Racheleats. Her first book, Five Quarters, was published in 2015 and won both the André Simon Food Book Award and the Guild of Food Writers First Book Award. Her second book, Two Kitchens, was published in 2017. She has written for the Financial Times, the Telegraph, Conde Nast Travel, Vanity Fair, Delicious Magazine and has an award-winning weekly column in the Guardian called A Kitchen in Rome. She lives in Rome with her Sicilian partner and son Luca.

Pleasure provoking ... [Rachel's] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds and smells of everything along the way.