The A-Z of Eating A Flavour Map for the Adventurous Cook Synopsis
In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita. Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
'Brilliant ... Finely honed culinary instincts, an open mind and a capacious cookbook collection ... Miss Cloake has them all.' Evening Standard on Perfect Too
'Felicity Cloake's impressive research is worn lightly beneath her amiable and witty style, which is clear, informative, even-handed and full of common sense.' Daily Mail on Perfect Too
Author
About Felicity Cloake
Felicity Cloake is a journalist and food writer from London. She writes for the Daily Mail, Metro, New Statesman, and writes the weekly columns 'How to Make the Perfect ...' and 'Readers' Recipe Swap' in the Guardian. She was named Food Journalist of the Year and won the New Media of the Year Award at the 2011 Guild of Food Writers Awards. She is the author of Perfect, Perfect Too and Perfect Host.
