from the award-winning weekly Guardian Cook columnist and winner of the Andr Simon and Guild of Food Writers\' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.
In a sense, though, we could have called the book many kitchens as I invite you to make these Recipes your own.\' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes
Aubergines
Peas
Broad Beans
Cauliflower
Potatoes
Onions
Herbs Fruit and Nuts - Lemons
Peaches
Oranges
Grapes and Figs
Almonds Meat, Fish and Dairy - Beef and pork
Chicken
White fish
Fresh anchovies and sardines
Eggs
Ricotta Storecupboard - Chickpeas
Lentils
Preserved anchovies
Flour
Bread Rachel\'s first book, Five Quarters: Recipes and Notes from a Kitchen in Rome , won the Andr Simon Food Book Award and the Guild of Food Writers\' First Book Award in 2015..
The two kitchens of the title are my kitchens in Rome and Sicily. \'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian Family food that reflects the season.
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.
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.
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.
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.
from the award-winning weekly Guardian Cook columnist and winner of the Andr Simon and Guild of Food Writers\' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome
