{"product_id":"australian-jill-dupleix-favourite-food","title":"SALE! (Australian) Jill Dupleix. Favourite Food.","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAustralian-born Jill Dupleix was the food editor of the \u003cem\u003eSydney Morning\u003c\/em\u003e \u003cem\u003eHerald\u003c\/em\u003e and \u003cem\u003eThe Melbourne Age\u003c\/em\u003e from 1994 to 2000 until she was offered the coveted position as \u003cem\u003eThe Times Cook\u003c\/em\u003e in London. This is a plum food-writing role; there had only ever been three previous Times Cooks since the position was created in 1955. \u003cem\u003e\u003c\/em\u003eJill's simple, relaxed style of recipes has earned her a following. \u003cbr\u003e\u003cbr\u003e\u003cem\u003eFavourite Food\u003c\/em\u003e is the follow up to her ground breaking first big colour cook book, \u003cem\u003eNew Food\u003c\/em\u003e, and Jill says of Favourite Food 'I wanted to do a 'sequel' that applied the same modern, light touch to the best old, regional 'grandmother's' recipes of around the world. We shouldn't lose these great old recipes - you should try the Ancient Roman Baked Custard - it's incredibly modern - but we do need to reinterpret a few to be easier and lighter and healthier and more relevant. Also go for the Pad Thai noodles, drunken peaches, and pasta with peas.'\u003c\/span\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":39990181560482,"sku":"","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/IMG_8440.jpg?v=1621987732","url":"https:\/\/omnivorebooks.myshopify.com\/products\/australian-jill-dupleix-favourite-food","provider":"Omnivore Books on Food","version":"1.0","type":"link"}