Sourdough Suppers totally captures Hilary's creativity - it is a comforting, homely, friendly/welcoming, fun book, sprinkled with what is clearly a profound experience, knowledge and expertise which flavours the whole sourdough and seasonal experience. Its a very accessible cookery book. I just wanted to roll up my sleeves and start working through the recipes.
by Sasha Castling
This book clearly reflects the authors years of experience, capturing her contagious curiosity and creativity, it treasures the freshest ingredients and seeks inspiration in seasonality and in the culinary traditions of different regions. Sourdough Suppers enjoys the ritual of preparation, the exuberance of flavours - these are it's rules. The results are wonderful, lovingly written recipes that will make you and those around you full of the joys of eating.
by Anna Stankiewicz
Writing a book, I think, is quite a feat. Writing one and getting it published is even more impressive. And, considering both of those things, writing one and publishing it yourself seems practically superhuman. Self-publishing used to have a bad reputation but, these days, it is often both accepted for what it is and also seen as a very laudable route to finding a mainstream publisher.
So, in amongst the more ‘classic publishing’ cookbooks I have worked on this year, I was really proud to help someone self-publish their first. I was approached by a friend of a friend, Hilary Cacchio, to help her put together her book about sourdough and it is, if I say so myself, really lovely. Beautifully illustrated by animator Kate Charter, it is both a precise teach-yourself how to make bread book, but also a recipe book that will inspire you throughout the year.
Hilary is not just a bread-baker but also a private chef and teacher and her book is designed to showcase what you can do with the bread and the dough, apart from just making a loaf, and what other dishes to serve with it. On the way, she explodes quite a few myths: no, you don’t have to take a starter on holiday; yes, you can forget to feed it; no, there isn’t just one method. She then takes you through a year of baking with a starter, to show you how versatile it can be. So, in the spring, you might make avocado rarebit, to go with a malted wheat and rye loaf; in the summer a preserved lemon and fig focaccia goes beautifully with slow-pulled pork and, in the winter, chocolate-filled ‘wild’ doughnuts might be just enough to drag you from under the duvet.
by Dr Louise Tucker