Very Fond of Food: A Year in Recipes
A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.
Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie's food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.
Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there's always an excuse for cake.
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LibraryThing ReviewUser Review - mountie9 - LibraryThing
The Good Stuff Very Unique in terms of layout and recipes Pictures are rustic and attractive Interesting and quirky to read She's nice to look at Most of the recipes are very healthy with fresh ... Read full review
15 minutes 20 minutes agave agave nectar Ahandful Argan oil bay leaves bean blender boil bread breakfast cake chicken chile chocolate chopped fresh parsley cilantro clove garlic cook cool crème fraîche cumin cup/sog cups/soom custard dressing egg whites egg yolks finely chopped fridge frying pan garam masala garlic grated Parmesan cheese halloumi handful of chopped handful of fresh heat the olive heavy-bottomed honey lemon juice low heat Maude medium heat milk mixing bowl mixture Mor Mor mushrooms Nutcracker olive oil pancakes panettone Parmesan cheese parsley peas peeled and finely pesto Pictured on pages pinch of salt plate poached potatoes Preheat the oven purée ramekins recipe rice salad Salt and pepper sauce saucepan Season to taste seeds SERVES small handful soup spinach spoon sprinkle stir summer superfine sugar tablespoons tablespoons olive oil teaspoon toast tofu tomatoes vanilla vegetable whisk the egg yogurt