Rachel Roddy

A wide-ranging, inspiring and generous guide to pasta, by the award-winning food writer and Guardian columnist Rachel Roddy. This is a story of pasta. In it, Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of over 120 essential pasta and sauce recipes. Short essays...

I learned that before entering the kitchen, I must get the measure of its hold over me. Food speaks to our personal history as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, and how do we first come to it? How do the cookbooks we read shape us? Can cooking be a...

This is a black and white reissue edition of Five Quarters, previously published as a full-colour cookbook in 2015. This edition contains no photography. WINNER of the Andre Simon Food Book Award in 2015. 'This is the most wonderful cookbook, especially - though not exclusively - if you like really reading cookbooks, possibly in bed. Rachel Roddy is a marvellous...

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...