With my collection of recipes spanning seven centuries and five continents, I have finally run out of space for cookbooks. Any new cookbook entering the house means ruthlessly letting go of one that no longer earns its place: gone are Gary Rhodes, Michael Barry, Ken Hom and Nico Ladenis. Keith Floyd is teetering on the edge, poised to make room. A cookbook has to ‘bring to the table’ something that isn’t already on the shelf.
Reading the contents of Catherine Fulvio’s new book (sent to me by Gill & McMillan), Catherine’s Italian Kitchen, I am glad it is not a menu otherwise I would starve before I could narrow down the dishes to the bunch I would like to try first. This is my kind of food – all of it - simple, but magical.