Small Fires

Description

 

 

 

Small Fires reinvents cooking – that simple act of rolling up our sleeves, wielding a knife, splattering red hot sauce on our books – as a way of experiencing ourselves and the world.

Cooking is thinking: about the liberating constraint of tying apron strings; the meaning of appetite and bodily pleasure; the wild subversiveness of the recipe; the power of small fires burning everywhere.

 

‘A manifesto for reclaiming cooking as an intellectual…a brave, honest book’ – Sunday Times

‘An intense thought-provoking enquiry into the very nature of cooking, which stayed with me long after I finished reading it’ – Nigella Lawsom

‘Rich in pleasure and revelation’ – Observer

‘Brave enough to hurt feelings, delicious enough for no one to care’ – New York Times

‘Smart, thoughtful, creative’ – Ruby Tandoh

‘Destined to become essential reading…bold, beautiful, daring’ – Rachel Roddy

‘Possesses an intellectual fleet footedness and exuberance akin to the writing of Deborah Levy or Rebecca Solnit’ – I News

‘I loved this genre-busting book. Shows that cooking can be a wild kind of magic’ – Bee Wilson

‘Liberating…a new way to write about food’ – Jonathan Nunn Vittles

‘Revolutionary…wakes up the reader’s senses’ – Times Literary Supplement

‘At once relatable and mind-expanding’ – Vogue US

‘One of the most original food books I’ve ever read, at once intelligent and sensuous, witty, provoking and truly delicious’ – Olivia Laing

‘Tender, electric, intimately transformative’ – Nina Mingya Powles