"The Rice Book, first published 30 years ago and reissued with a new foreword, is her masterpiece, a profound work based on years of travel with her husband, Roger, and their examination of rice's cultural, historical, economic and culinary significance all over the world."
"Joe Woodhouse doesn't peel vegetables. He also adds blue cheese to potato gratin and potato to focaccia, puts cream with cucumber, lentils in bolognese, celeriac in a puff-pastry, turns walnuts into magical sauce and makes pickling seem as everyday as washing up."
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