Two Kitchens

Rachel's first book, FIVE QUARTERS: RECIPES AND NOTES FROM A KITCHEN IN ROME, won the Andre Simon Food Book Award and the Guild of Food Writers' First Book Award and she writes a weekly column in Guardian Cook.

'Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now.'

Simon Hopkinson

'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.'

For the last twelve years Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. Here she shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own.

List of chapters:

Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs

Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds

Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta

Store cupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread

“Guardian columnist and Rome-resident Rachel Roddy is one of the current most popular voices in food writing, with her debut book Five Quarters winning her the Andr”

Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now. - Simon Hopkinson

Rachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook. - Russell Norman, Polpo

This very entertaining book is a perfect marriage of the personal with the practical. Rachel has the ability of combining intimate reminiscences with excellent recipes. If you want to know anything about the food of Rome or Sicily, this is the book for you. - Anna Del Conte

Rachel Roddy brings the warm flavours of the south into our northern kitchens. Her dishes from Sicily and Rome are linked by family stories, and both place and food are beautifully photographed. I shall cook from this book with pleasure. - Jill Norman

Roddy's writing often reminds me of a more generous, more evocative Elizabeth David. - The Art of Eating

Her writing is elegant and her recipes tempting - the perfect combination. - Evening Standard

This is the most wonderful cookbook, especially - though not exclusively - if you like really reading cookbooks, possibly in bed. - India Knight

Roddy is a gifted storyteller, and a masterful hand with simple ingredients. She brings to life in mouthwatering detail her culinary love and daily discoveries from a life lived well, of Roman markets and full family tables. - Guardian Cook

Rachel Roddy writes a weekly award-winning column in Guardian Cook. Rachel's first book Five Quarters won the Andre Simon Food Book award in 2015, as well as the Guild of Food Writers' First Book award.

Rachel has lived in Testaccio, a distinctive working-class quarter of Rome, for over twelve years. She shares a small flat near the food market with her partner Vincenzo and son Luca and spends part of the year in Vincenzo's family house in Gela, south-east Sicily.

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For ten years Rachel Roddy immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner Vincenzo often craved - sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking. Eventually the chance arose to spend more time at Vincenzo's old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the family's past. Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own.

Rachel's first book, FIVE QUARTERS: RECIPES AND NOTES FROM A KITCHEN IN ROME, won the Andre Simon Food Book Award and the Guild of Food Writers' First Book Award and she writes a weekly column in Guardian Cook . 'Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now.' Simon Hopkinson'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.'For the last twelve years Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. Here she shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own. List of chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Store cupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread

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