Rachel Roddy – författare

This is a black and white reissue edition of Five Quarters, previously published as a full-colour cookbook in 2015. This edition contains no photography. WINNER of the André Simon Food Book Award in 2015.

''This is the most wonderful cookbook, especially - though not exclusively - if you like really reading cookbooks, possibly in bed. Rachel Roddy is a marvellous writer'' India Knight

''Roddy is a gifted storyteller, and a masterful hand with simple ingredients'' Guardian Cook

Rachel Roddy''s Five Quarters won the Guild of Food Writers'' First Book award and the André Simon Food Book award 2015.''Five Quarters stands out as particularly considered and evocative...Impeccably researched and transportive, it''s a proper read, rather than a quick flick.'' AA Gill, Sunday Times best cookbooks 2015''Of course I thought Rome was glorious, but I didn''t want to stay. A month, three at most, then I''d take a train back to Sicily to finish the clockwise journey I''d interrupted, before moving even further southwards...''Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that''s turned into a brand new life. Five Quarters charts a year in Rachel''s small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Combining Rachel''s love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.Chapters:AntipastiSoup & PastaMeat & FishVegetablesDolci

''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.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 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.