Inside Valli’s cookbook you will find the sort of foods that really shine when cooked at home. If you’re entertaining, My Kind of Food has an exquisite selection of recipes that appeal from the novice cook to those who love to put on a show at their dinner party. The name of the game is simple but special. Peking duck salad, crispy prawns with coconut ranch dressing and mango salsa (because who doesn’t love crispy prawns?), and the enticing, mouth-watering salted caramel mousse with toffee popcorn – just to name a few.
Not only does Valli traverse cuisines and cultures in over 100 new recipes, but she also offers a range of different types of dishes: there are recipes here for a midweek dinner, or a lazy Sunday, foods that are as colourful as they are delicious, slow-cooked delights, and a mouth-watering collection of Valli’s signature desserts that will have you begging for cheeky seconds.
As Valli says herself, the food is all about ‘new and interesting ideas kept relatively simple so that you can look at the picture and the recipe and think: “yes, I can do that”’. It’s all about having a good balance of flavour, without a million different ingredients.
Earlier this month Valli Little gave the Better Reading audience an exclusive cooking demonstration, showing us how easy it is to make delicious, fragrant food at home. She cooked us swordfish souvlaki with tzatziki and spoon salad, inspired by Valli’s travels in Greece. Valli keeps a notebook with her everywhere she goes, especially when she is travelling, and there is a whole section of the book devoted to wonderful, travel-inspired recipes. Click here to watch the video. And for dessert, Valli whipped up amazing warm Nutella puddings with chocolate caramel sauce, proving just how easy it is to create sumptuous food at home. Click here to watch the dessert video.
Both of those recipes are inside her new, beautifully presented, easy-to-use cookbook, and we can guarantee, after such a delicious lunch, that Valli’s latest is not to be missed by food lovers and home cooks!
This cookbook is the closest you can get to Valli Little cooking for you in your own kitchen. With simplicity, uniqueness, and a flair for invention, My Kind of Food has impressed household chefs and professionals alike.
‘Whose recipes do I cook at home other than mine? Well, over the last 14 years I have cooked way more of Valli Little’s than anyone else’s! Sure, they taste great but, even more importantly, they always, always work!’ – Matt Preston.
Valli Little worked as food director for the highly successful delicious magazine for fourteen years, and My Kind of Food is, incredibly, her thirteenth cookbook. Born into a family of UK restaurateurs, Valli was destined to work in the food industry. After formal training at Le Cordon Bleu in London, she embarked on a career as a food consultant and caterer. She is a regular guest on radio and television, teaches cooking classes in France and Italy, and is the author of a series of bestselling delicious cookbooks.