Five Quarters
Recipes and Notes from a Kitchen in Rome
(Autor) Rachel RoddyThis is a black and white reissue edition of Five Quarters, previously published as a full-colour cookbook in 2015. This edition contains no photography. WINNER of the André Simon Food Book Award in 2015. 'This is the most wonderful cookbook, especially - though not exclusively - if you like really reading cookbooks, possibly in bed. Rachel Roddy is a marvellous writer' India Knight 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook 'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards . . .' Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure. Five Quarters charts a year in her small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Rachel shares over 100 simple and delicious recipes, offering you an authentic glimpse into daily Roman life. Combining her love of Italian food with a strong nostalgia for home and memories of growing up in England, this cookbook is a joy to read as well as to use in the kitchen. - Antipasti - Soup & Pasta - Meat & Fish - Vegetables - Dolci
Rachel Roddy
Rachel Roddy is a British food writer and author known for her culinary expertise and passion for Italian cuisine. Her most notable works include "Five Quarters: Recipes and Notes from a Kitchen in Rome" and "Two Kitchens: Family Recipes from Sicily and Rome." Roddy's writing style is characterized by a deep appreciation for traditional Italian cooking techniques and ingredients, as well as a focus on the importance of family and community in the kitchen. She has made significant contributions to the genre of food writing by bringing the flavors and traditions of Italian cooking to a wider audience. "Five Quarters" is considered her most famous work, showcasing her talent for weaving personal anecdotes with mouth-watering recipes that capture the essence of Roman cuisine.
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