This new format paperback of 'Old Food' brings a fresh vibrant look to a collection of classic recipes by the woman who holds one of the world's most prestigious food-writing positions: 'The Times' cook, Jill Dupleix.
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. Now the author of 'New Food' turns her hand to the best recipes of the last two thousand 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 full colour photographs, and a big whack of kitchen sink wisdom, the inspirational 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.
