Mother Tongue: Flavours of a Second Generation

Product Information

There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. The Art of Eating Well is divided into clear categories Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource. 160 pages. But Loyal seems to be the innovator here, and his headnote for one recipe signals much of his approach: “It’s the antithesis of culinary melting pot: a jumble of individualism where the collective whole is greater than the sum of its parts. m - 10 p. A bold and beautiful cooking companion heralding nourishing, home-cooked food. In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. Our Mum and Nanny taught us to cook, and 'Original Flava' is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. Her heritage and this book highlights ancient connections between these regions as well as Persia and India, all of them linked by trade routes which moved spices and other culinary influences.

• Juices and Smoothies;
• Dips, Dressings and Sauces;
• Sides and Snacks;
• Basics.
• Salads;