Two kitchens - Rachel Roddy

'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

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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.

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 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.