Additional information
by Ruby Tandoh (Author)
Organized by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable, and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it's in season, and which flavors pair well with it. With this thoughtful approach, every ingredient has space to shine; cupboard staples inspire as much attention as a cut of meat and a sprig of thyme takes center stage baked into soft teatime cakes. These are recipes that feel good to make, eat, and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavor and freedom--to eat what you love. Includes metric measures.
Author Biography
Ruby Tandoh is a former Great British Bake Off contestant, wrote a weekly food column for the Guardian for two years, and is the author of Crumb: A Baking Book.
