''Joyful, life-affirming, greedy. I loved it'' - DIANA HENRY ''Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked'' - YOTAM OTTOLENGHI The nation''s ''taster in chief'' cycles 2,300 km across France in search of the definitive versions of classic French dishes. Agreen bike drunkenly weaves its way up a cratered hill inthe late-morning sun, the gears grinding painfully, like apepper mill running on empty. The rider crouched on top in arictus of pain has slowed to a gravity-defying crawl when, fromsomewhere nearby, the whine of a nasal engine breaks through her ragged breathing. A battered van appears behind her, the customary cigarettedangling from its driver''s-side window... as he passes, she casually reaches down for some water,smiling broadly in the manner of someone having almost toomuch fun. ''No sweat,'' she says jauntily to his retreating exhaustpipe. ''Pas de probleme, monsieur.'' A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is... Part travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows ''the nation''s taster in chief'' Felicity Cloake''s very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 ''stages'' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.
'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella LawsonThis is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita.Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
Felicity Cloake is the multi award-winning author of the Guardian's long-running How to Make the Perfect series, the New Statesman's food column and six books, the most recent of which, One More Croissant for the Road, was short