Contains the most delightfully written recipe of all time: "Fry some chipolata sausages. Serve them very hot on a dish and on a second dish a dozen oysters. Alternate the sensations. Burn your mouth with a crackling sausage. Sooth your burns with a cool oyster. Continue until all the sausages and oysters have disappeared. White wine, of course." I treasure my first edition.
Does anyone capture the excitement of time spent in the kitchen quite so vividly? All Pomiane’s writing is fun, but I especially enjoy the riffs here on simple, quick cooking.
Founder of La Fromagerie in London
Try and get an original copy - it is probably the most forward thinking cookbook ever written.
Food writer and illustrator
I gave a copy to each of my children when they left home. He's funny, too!
Author and lecturer
Author and writer
Food writer and critic
CEO & co-founder, Food52