My food is an expression of my heritage, a product of my curiosity and the result of my hunger! This collection of Karen Martinis inspiring recipes from her hugely popular weekly column in Sunday Life magazine is packed with simple, wonderfully accessible and delicious ideas.

An enthusiastic champion of fresh produce and a strong advocate of cooking for fun and for flavour, Karen simply loves to cook.

Extract

If I followed road maps in the same way I follow recipes, Im sure that I would constantly end up in entirely unexpected places. And if I drove the same way I cook, Im equally sure that I would usually be delighted wherever I arrived. Perhaps the next time I would take a shorter route, or a more scenic one, but in most cases I would return. Sometimes, of course, I would not go back, but experience is never wasted.

So for me, as an intuitive cook, documenting my food seemed a special challenge. Over the years, of course, I had to have formal recipes for my restaurant kitchens, but so much of my food is created at home that, although these creations are echoed and refined in the restaurant, it is the spirit and style of home–cooking that I wish to share in this book.

The task of collating and synthesising twenty years of professional and personal experience was not an easy one, but it was exciting and made me reflect on my past. My recipes were sometimes typed, often handwritten and frequently scrawled on endless sheets of paper, on the back of old menus, gas bills, invoices and business cards. They reflected times shared with family and friends, at home and on holiday, barbecues, raucous parties, romantic moments and solitary dinners. They articulated my obsession with particular ingredients – artichokes, fennel, the unloved pea.

They traced my journeys to the source of special ingredients, recorded triumphs over unavailability and celebrated the seasons. Most of all, they seemed to chart my life.

I have cooked all these recipes again, partly because they had to be tested and perfected, but also because they are a part of my life, a part of my history. Cooking them again – some familiar, some forgotten – flooded me with recollections and affirmed my already unshakeable love of food and of cooking.

All the recipes in this book are easily achievable in a standard kitchen, which is where I cook them, and I dont have a wok burner, a char–grill or a deep–fryer. You will cook them differently, and make them your own, and that is how it should be.

Author:

Karen Martini

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ISBN:

9781920989521

Publish Date:

6/2006

Pages:

256

Publisher:

Lantern

Format:

Hardback

Availability:

Approximately 6 - 10 days
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