Food Writing – The Divertimenti Cookbook

In 2006 I was commissioned by Orion (part of Weidenfeld and Nicolson) to write the Divertimenti Cookbook. Five years of developing and teaching classes, as well as running a busy café has given me an understanding of what real people like to cook, which techniques they find intimidating and what they really like to eat. Bringing these key elements together in a brilliantly produced and well illustrated book has been a pleasure.

Special Features of the book are:

• ‘Focus on’ sections in which particular cooking or preparation techniques are fully explained including pastry making, choosing and preparing fish, slow and fast cooking methods, and knife skills.
• A chapter on the well-stocked kitchen: the most practical knives to invest in, recommended pots and pans including the uses of aluminium, non-stick, stainless steel and copper, and a list of ‘truly’ useful utensils and appliances so that your ‘batterie de cuisine’ can be as streamlined as possible.
• Comprehensive selection of practical, fresh and inspiring recipes, where methods are fully explained and additional notes are provided to give the cook the clearest guidelines for success first time. Chapters range from Taste Sensations – small dishes packed with big flavours – through a wealth of delicious café salads, soups and fast and fresh fish dishes. A chapter on meat and poultry includes favourites such as the perfect steak and chips, and introduces new recipes such as duck breasts with plum and teriyaki sauce, or roast rib of pork with sage and Fino sherry. Rounding off the book are delightful teatime treats from Café Divertimenti and proper puddings.

The Divertimenti Cookbook is now available in all Divertimenti stores, good book shops and online at Amazon Buy The Divertimenti Cookbook at Amazon - click here .