Flavour: Eat What You Love

by Ruby Tandoh

Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it's in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; storecupboard staples inspire as much attention as a cut of meat and a sprig of thyme takes centre stage baked into soft teatime cakes. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom - to eat what you love.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

368 pages, Hardcover

First published July 21, 2016

About the author

RUBY TANDOH is an author and journalist who has written for The New Yorker, The Guardian, Vittles and Elle. A finalist on The Great British Bake Off in 2013, she has written Eat Up!, a book about the pleasure of eating, as well as three cookery books, Crumb, Flavour, and Cook As You Are. She is also the author of All Consuming, a book about the highs and lows of modern food culture – out now.

Reviews

[Anna · Rating 4 out of 5]

I love the way that Ruby writes about food. Each recipe has an introduction that makes you want to dive in and make the meal straight away. When I first bought this book I sat down and read it all the way through like a novel (it helps that it is a very nice looking book with a lovely design and pictures).

As a vegan, I have not been able to try all the recipes but there are many vegan and vegetarian recipes. On her twitter, Ruby wrote a list of the recipes that are vegan or that can be made vegan and in my opinion there are enough to justify buying the book.

The recipes do not require expensive or hard to find ingredients and are not too complicated to make. I particularly enjoy the lemon paprika wedges which are so easy and delicious I could probably just eat the entire trayful on my own.

I would definitely recommend this book especially if you are (like me) not very experienced at cooking.

[Cynthia · Rating 5 out of 5]

The perfect cookbook doesn't exi-

*Ruby Tandoh has entered the chat*

Just mixing up my memes to let you know that Ruby Tandoh is the present and future of cooking. Well-organised through star ingredients, with a very international palate, seasoned with pop culture (Harry Styles' Dutch Baby, pasta meal inspired by Adele from Blue is the Warmest Colour) and no macros, no shame, no disordered eating language. Enjoyment of food for food's sake. I've made her parboiled potato wedges a couple of times to roaring success, and plan to make a lot more meals in the near future. The only con is that the baking recipes are a bit too complex for my current lazy skills (after all, she became a household icon thanks to GBBO) but I'll eventually get there. Everything else is very easy to make and love.

[Ygraine]

am looking to cook more & have more fun w cooking this year, and can't think of a better person to turn to than ruby tandoh -- the way she writes abt food & cooking remind me of how much playfulness & pleasure you can get from making and eating things, how feeding yrself & others is a strengthening, loving, centring, shameless thing to do !

[Cook These Books · Rating 1 out of 5]

Flavour joins the chorus of books that seeks to refute the trend towards ‘clean eating.’ Such voices seek to make food fun again, rather than a source of anxiety and fear.

Read our full review here: http://cookthesebooks.com/flavour-rud...

[Oscar · Rating 5 out of 5]

I'm a huge fan of Ruby Tandoh, and her cookbooks are great!

[CJ · Rating 5 out of 5]

Perfect cookbook and great insights from Great British Bake-off contestant Ruby Tandoh. Need more cookbooks by queer women of color!!!

[Fran]

Recipes tried:
**

[Sabina Hahn · Rating 5 out of 5]

Knish recipe was delicious. Banana bread was lovely too.

[Gina Lyle · Rating 5 out of 5]

I love how Ruby writes about food. Always appreciative, enthusiastic and honest, each dish is lavished with attention. Even simple makes, like Bejewelled Chocolate Tiles, shine in this book. The ordering of the recipes by key ingredients is greatly invigorating, and while it feels like flicking through for something to make for dinner may take a little longer, the index helps a lot with that. Everything I’ve made so far has been gorgeous, and I’ve been introduced to Pearl Barley Risottos and Black Sesame biscuits. Even as a vegetarian, a lot of the recipes can easily be translated (like Ghanaian Groundnut Stew made with Quorn pieces) or aspects borrowed from some dishes (like the peach salsa intended to be served with Zesty Lime Chicken). I feel more passionate about cooking with this book, more excited about my ingredients and keen to get in the kitchen.

[Sophie (RedheadReading) · Rating 4 out of 5]

I haven't made any of the recipes yet, but I adore the way Ruby writes about food. So positive, so inspiring, and free of any food-snobbery. I'm vegetarian but there's still a lot of recipes in this that I can cook so I'm really looking forward to trying them out!