THE PHOENIX COOK BOOK
A CULINARY ADVENTURE BY LORNA TYTHER

Stories and reciCook Book_clip_image002pes and recipes inspired by years of culinary travels and meetings with wonderful cooks from all over the world from all over the world.
As an early vegetarian I began a lifelong fascination with the huge scope of delicious foods from sweetly spiced dahls to powerful raw food salads or the vibrant colours of oven roast pepper and beetroot chocolate chillie to sunny yellow cheeky yellow gnocchi. Combinations such as these have nurtured my creative skills during the hours spent cooking for family, friends and restaurant guests.
This book contains useful tips for the kitchen garden and for sourcing, and conveniently storing cooked whole foods.
It especially emphasises the value of eating fresh natural and local produce.
Most of the recipes are gluten and dairy free they are exotic, simple, easy to use and suit every age group.

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