Sweet is my newest cookbook and is a collection of recipes that swings the pendulum from desserts and puddings, across confectionary, to baked treats at the other end. I’ve tried to include a little bit of everything I love; to cover them all I would need a second (and probably a third) book! I have a chronic sweet tooth that has steered me towards my passion for baking and dessert making, both of which are a source of comfort and great pleasure in my life.
The book is divided into chapters according to my favourite sweet flavours: vanilla, caramel, chocolate and fruit. It’s impossible to isolate them entirely so there is also some overlap, and then there’s a chapter for other flavours that don’t quite fit into these. Of course sugar is something to be enjoyed in moderation, but what would a party or any special gathering be without a little something sweet?
Drizzle & Dip
Drizzle and Dip (my first book) consists of a mix of recipes with varied and diverse flavours and cross-cultural culinary inspiration. Divided into three chapters – “Morning”, “Noon” and “Night”, each section of the book focuses on recipes recommended for enjoyment during a specific time of day, also taking into account the preparation time available to the busy home-cook during his or her hectic daily schedule. This is such a great time to be a foodie, as food culture is now truly global and influences in my book range from Mexican, American, Italian, British, Mediterranean and the Far East.
My book is a general cookbook but my deep love for baking sneaks through,and Drizzle & Dip includes a few of my all-time favourite recipes. It has a modern, informal and light look which reflects my approach to food – quirky, pretty, fun, creative and simple.
Having been involved with all aspects of the process from developing and writing each recipe,to cooking, styling then photographing them, I have presented them exactly as I want my readers to experience them.