Sophie Grigson – författare

''Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.'' Prue Leith''Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that''s put on the tables of locals and tourists, too. I''m reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy''s south, only this time I''m back to stay.''After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her own to start a new life. In a part of Italy where she didn''t know anyone, having last visited the region 40 years ago, this narrative book of food writing, stories and recipes brings to life the region, its food and the local characters that she meets along the way. This is a book about courage, hope, new horizons and, above all, delicious food.''Vivid, humorous and unsentimental, Sophie''s portrait of modern Puglia, still seeped in old ways, is a delicious treat'' Xanthe Clay''OMFG! This beautiful book is transporting me there. I can''t put it down. And the lack of chickens...I never bloody noticed!'' Matt Tebbutt

Praise for Sophie Grigson''s A Curious Absence of Chickens:''A delicious treat'' Xanthe Clay''Stuffed full of recipes you want to cook'' Prue Leith''Delicious'' Daily Mail

Once settled into her new life in Puglia, Sophie Grigson felt ready for another adventure . . .

''Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.''Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson.In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black.This is the only book you will ever need on fish and fish cookery.