Elizabeth and I met at High School, and have been friends ever since, and I am very pleased to be telling you about her recipe book Capers, not just because she is an exceptional cook, but because this recipe book is different from the usual. It is a kind of memoir, with each recipe marking a particular time, and meals shared with family and friends, in settings that span the globe.
She writes so well. For example, when describing the ‘casually impressive starter’, Bruschetta, Red Peppers and Cannellini Beans, as ‘Minimal, like a Paul Klee painting, with clean flavours and interesting textures’. We follow Elizabeth as she takes us to Jerusalem, and we walk down Salah al-Din Street to Damascus Gate where the village women gather with their wares and we breath in the fresh scents of mint, basil, tomatoes, cardamom… Yum.
That’s just the first recipe. With a story on one page and the recipe nearby, I turned the pages, enjoying the stories and the recipes created from my friend’s memories. In one, she observes her mother gorgeously dressed for a special party, holding aloft a tray of Choux savouries, her skirt, a field of poppies swirling. I’ve never made Choux savouries, but now I shall – using Elizabeth’s recipe, of course.
ARTISTRY 