by Jill Dupleix
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by Jill Dupleix
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by Jill Dupleix
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by Jill Dupleix
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by Bill Granger
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Product Description
Product Description
Australian-born Jill Dupleix was the food editor of the Sydney Morning Herald and The Melbourne Age for six years from 1994 to 2000 until she was offered the coveted position as The Times Cook in London. This is a plum food-writing role; there have only ever been three previous Times Cooks since the position was created in 1955. It's easy to see why Jill was poached by The Times because her simple, relaxed style of recipes has earned her a well deserved following and less than eighteen months into her weekly columns she was voted Cookery Writer of the Year by The Guild of Food Writers. Favourite Food was the follow up to her ground breaking first big colour cook book, New Food, and Jill says of Favourite Food 'I wanted to do a 'sequel' that applied the same modern, light touch to the best old, authentic, regional 'grandmother's' recipes of around the world. We shouldn't lose these great old recipes - you should try the Ancient Roman Baked Custard - it's incredibly modern - but we do need to reinterpret a few to be easier and lighter and healthier and more relevant. Also go for the Pad Thai noodles, drunken peaches, and pasta with peas.'
From the Author
Why I wrote this book
Greetings from sunny Sydney, where I live, cook, eat, drink and write. I wrote Favourite Food, because I kept thinking of my grandmother and her food, and of all the grandmothers in the world, and their food. I realised that theirs was the sort of food I like to eat and like to cook, and spent many years gathering some very old (some up to 2000 years!) recipes that I believe are the world's favourite recipes. The reason that they have lasted this long is because we love them. Enough said. --This text refers to an out of print or unavailable edition of this title.
Greetings from sunny Sydney, where I live, cook, eat, drink and write. I wrote Favourite Food, because I kept thinking of my grandmother and her food, and of all the grandmothers in the world, and their food. I realised that theirs was the sort of food I like to eat and like to cook, and spent many years gathering some very old (some up to 2000 years!) recipes that I believe are the world's favourite recipes. The reason that they have lasted this long is because we love them. Enough said. --This text refers to an out of print or unavailable edition of this title.
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