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21 Comments
Dear Diana,
Thank you so much for Simple! The past month, I have truly experienced what it is to eat well: I have thoroughly enjoyed the dishes I made, tried new ingredients, techniques and flavour combinations and that all without too much fuss.
Discussion and different interpretations of what constitutes 'simple' and 'good' food might lead to mixed expectations about a cook book titled Simple. Who do you consider the audience of your books? How do you think they should be best approached to get most out of them and the 'simple, yet good food' idea behind them?
Thank you again and all the best, Eva
I do quite a lot of traveling and I am always looking out for dishes that are unfamiliar but that are easy to make and are interesting.
I think the best way to get the most out of Simple is to be prepared to perhaps check on some of the more unusual ingredients in the book - and very few of them are perishable - order them all from one online source (so you just pay one delivery cost ) or go to one really good food store and buy some of the more unusual ingredients all at once. That is what I do. I do sympathize with anyone who finds it hard to get everything. I grew up in a small town in Ireland - my parents are still there - and lots of thing weren't available. But now there is very little that we can't buy off the internet. I hope you haven't found the ingredients too challenging
Kara Howard: I absolutely love this cookbook and will make many more recipes and a lot of them will be in my regular rotation. Question, the book Plenty that is on Amazon coming out in June 2017 is this a reprint or a new cookbook?
We do put a lot of thought into things like this - we try not to offer anything boring. And we do like a bit of humour and warmth in the books
Preserved lemons are also very good in dressing for baked fish or roasted vegetables, especially if you are using hot ingredients (such as chilli or harissa paste) in it too. I use the juice from the preserved lemon jar to 'heighten' flavours in braised dishes where I might usually employ fresh lemon. Finally chop some preserved lemon, mash it with soft butter, add chopped chilli and coriander leaves and stuff this under the skin of a chicken before roasting - delicious