Favourite Food

This new edition of "Old Food" brings a fresh new look to this classic collection at a time when Jill Dupleix holds one of the world's most prestigious food-writing positions as "The Times" cook. A great recipe cannot die. Green pea soup, roast chicken, summer fruit crumble, creamy rice pudding, gingerbread biscuits and warm, toasty, cheesy things are dishes that will never fade, because they have gone far beyond fashion. In this book, the author of "New Food" turns her hand to the best recipes of the last 2000 years. From an ancient Roman baked custard flavoured with wild honey to a highly domestic meat loaf, these are new ways with old favourites. With 210 desirable recipes, 85 colour photographs, and a big whack of kitchen sink wisdom, Jill Dupleix takes from the past to give us the food of the future. She wants us to eat sweet cous cous for breakfast, Thai noodles for lunch, and French poached chicken and vegetables for dinner. She wants us to unpackage and deprocess, to save our string and to cook far too much, so that we can eat all the leftovers. Most of all, she wants us to never, ever, slave over a hot stove.
A self-taught cook with a passion for food and eating, Dupleix insists that the kitchen is a place in which to grow up, drink wine, have a good time and make people happy.