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Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy

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Notes about this book

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Notes about Recipes in this book

  • Chocolate and almond cake

    • debkellie on October 11, 2017

      Agree with a2cook! Very nice cake, very easy & gluten free!

    • a2cook on July 29, 2017

      Very good! Tastes even better the next day. Simple, no-fuss recipe to make. Used 72% dark chocolate (Trader Joe's), which was a little too intense, so the only tweak I would make is to use slightly milder chocolate or reduce amount of chocolate from 200g to 125 - 150g.

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Reviews about this book

  • Ms Marmite Lover

    Rachel's recipes are very relatable; they look messy and homely... intimate and domestic with casual chiaroscuro photographs of family moments.

    Full review
  • ISBN 10 1472248414
  • ISBN 13 9781472248411
  • Published Jul 13 2017
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Headline Home

Publishers Text

From the weekly Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers' comes a book of sumptuous recipes, flavors and stories from Rachel Roddy's two kitchens in Sicily and Rome. 'Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now.'Simon Hopkinson' 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.' 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 flavors 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 she celebrates the food and flavors 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 recipes that you will want to cook again and again until you've made them your own. List of 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; Ricotta; Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread

Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the Andre Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.


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