Today we live in a melting pot of global cuisine. An exciting time when it is as normal to eat sushi for lunch as a sandwich, chicken curry is as popular as roast beef, and wok cooking as familiar as boiling. Every nationality brings a cuisine of its own with different cooking methods, diverse raw materials and alternative philosophies, each a new ingredient in the melting pot. Layers of flavour are being built up over time: some bold, some subtle, each distinctly different but equally important.
This book is a celebration of our time, a time when we are becoming more confident, culturally curious cooks. Nadia captures the authentic voice of women who, like her, have grown up with parents of English and foreign origin. The sort who store Ketchup alongside curry powder and who love Tom Yum Koung as much as Toad in the Hole. They have grown up with the best of both culinary worlds and have access to reliable, authentic culinary knowledge and the opportunity to try something new.