Favourite Food by Jill Dupleix
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- ISBN 10 1904010717
- ISBN 13 9781904010715
- Published Oct 31 2004
- Format Paperback
- Page Count 240
- Language English
- Publisher Grub Street the Basement
Publishers Text
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.'Other cookbooks by this author
- Allegro Al Dente: Pasta & Opera
- Allegro Al Dente: Pasta & Opera
- Allegro Al Dente: Pasta & Opera
- Autumn: Epicure
- Autumn: Good Living
- Bread, Tomato, Garlic: Quick Cooking With 3 Main Ingredients
- Epicure: Spring
- Favorite Foods: New Ways with the World's Best Recipes
- Favourite Food: New Ways with the World's Best Recipes
- Favourite Food: A Recipe Book That Feeds the Soul as Well as the Stomach
- Food from the Pacific Rim (Classic Series)
- Good Cooking: The New Basics
- Good Cooking: The New Essentials
- Good Cooking: The New Essentials
- Good Cooking: The New Essentials
- Good Food: New Classics
- Good Food: New Classics
- Good Living Spring
- Good Living: Winter: Australia's Great Chefs Share Their Recipes
- Good Living: Winter: Australia's Great Chefs Share Their Recipes
- Hot Food Cool Jazz
- Hot Food Cool Jazz
- Hot Food Cool Jazz
- I Hate to Cook
- Jill Dupleix's Fast Food
- Lighten Up: A New Healthier Way to Cook
- Lighten Up: A New Healthier Way to Cook
- Lighten Up: Light, Fresh, Modern, Healthy Food
- Malaysian Cooking
- New Food: From the New Basics to the New Classics
- New Food: From the New Basics to the New Classics
- New Food: From the New Basics to the New Classics
- Old Food: New Ways with Old Favourites
- Old Food: New Ways with Old Favourites
- Simple Food
- Simple Food
- Simple Food
- Simple Food
- Take Three: Cooking with 3 Main Ingredients
- Totally Simple Food
- Totally Simple Food
- Truth, Love & Clean Cutlery: A New Way of Choosing Where to Eat in Australia
- Very Simple Food
- Very Simple Food
- Very Simple Food
- Very Simple Food
- Winter: Australia's Great Chefs Share Their Recipes
- The Women's Cookbook