Weekend Read: My Kind of Food by Valli Little

Weekend Read: My Kind of Food by Valli Little

My Kind of Food - cover-minValli Little’s latest cookbook My Kind of Food offers 100 all-new recipes from one of Australia’s most trusted and inspirational cooks.

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.

If you can’t wait to check out the recipes, then look no further than the following links, as Valli has provided us with exclusive recipes for a quick fish curry and a Japanese squid risotto!

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.Valli Little - author photo 2-min

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.

salted caramel mousse with toffee popcorn‘I am always amazed at Valli’s unfailing ability to come up with fresh, original, yet practical recipes to share with her readers.’ – Maggie Beer.

‘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.

Grab your copy today or check out the delicious recipes for a quick fish curry and a Japanese squid risotto!

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Publisher details

My Kind of Food
Author
Valli Little
Publisher
ABC Books
Released
27 March, 2017

Synopsis

Valli Little is one of Australia's food superstars. The author of 10 bestselling cookbooks, and for many years the food director of the popular and influential delicious. magazine, Valli's recipes have inspired a generation of home cooks to be more adventurous in the kitchen.For her legions of fans, Valli's recipes are synonymous with irresistible twists on unique ingredients, trends and clever reinterpretations of traditional favourites.Now in My Kind Of Food, her most personal cookbook yet, Valli shares 100 recipes that she has cooked time and again to share with the people she loves - recipes that are perfect for simple midweek meals and lazy Sunday suppers; slow-cooked sensations that will have you begging for seconds; dishes that burst with colour and flavour, making the most of incredible seasonal produce; as well as a wicked selection of Valli's signature cakes and favourite chocolate-inspired desserts.Whether you want to prepare a memorable meal for a special occasion, have some friends over for a leisurely weekend lunch, or quickly whip up something yummy for your hungry family at the end of a busy day, My Kind Of Food is the closest thing to having Valli cook for you at home.About the AuthorOne of Australia's favourite food writers and cooks, Valli Little is known for her imaginative, easy-to-follow and failsafe recipes. 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. For 14 years, Valli was food director of the highly successful delicious. magazine where she created up to 60 recipes each month inspired by her travels and her love of food. Valli continues at delicious. as senior contributing editor with a monthly feature in the magazine.
Valli Little
About the author

Valli Little

Valli Little is widely regarded as one of Australia's most exciting food writers. Her passion for food shines through in her recipes, which are imaginative, easy-to-follow and, most importantly, failsafe. Growing up in the United Kingdom in a family of food lovers, Valli was destined to work in the industry. After formal training in London, she embarked on a career as a caterer and food consultant before moving to Australia in the late 1970s. A return to the UK with husband Philip saw the two work as a cook-and-butler team in English country houses. Back in Australia, they owned highly successful gourmet food shop Gastronomes on Sydney's North Shore for eight years before Valli moved into publishing. After working on several food titles, such as Bill Granger's Sydney Food, and The Food of France and The Food of Italy series, Valli joined delicious. magazine as food director in 2001. Every month she creates recipes inspired by her travels and love of cooking and entertaining. When she's not working, Valli enjoys visiting farmers' markets, trying to grow things in her veggie garden and daydreaming about holidays to France.

Books by Valli Little

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