Dear All,

I just thought you’d like to know that my partner, Anita-Clare Field, has  been and gone and got her first cookbook out. In fact the second one is well underway. This is just a bit of information about the book and of course where you can get it from. It’s available on Kindle and in Paperback (for us puritans) HERE  if you fancy a copy. Signed copies are available if you would prefer.   Best   Caro LOVER OF CREATING FLAVOURS LAUNCHES NEW BOOK – FLAVOURS            For Immediate Release We are proud to announce the launch of our new book Flavours. 160 pages of recipe ideas and stories designed to encourage you to experiment with your favourite flavours in the kitchen. Written by Anita-Clare Field, founder of the hugely successful food blog Lover of Creating Flavours the philosophy is simple.   Flavours is about precisely that, creating flavour and enjoying what you eat on your terms. The recipes are here to provide a guide only. Yes, in their own right they are completely delicious, but everyone has a very sophisticated palate, each one of us knows what we like, be it salty, sweet, hot or sour and before I start sounding even more like a Thai recipe, I’ll just say this –  make the recipe YOU are most happy with.     A Cookbook With No Pictures  You will also see that there are no pictures in this book – it’s deliberate. It seems to me that the provision of pictures in cookbooks only serves to unnerve would be cooks and increase pressure to produce restaurant style  food. This book is about flavour, not what it looks like. It’s about challenging your taste buds and encouraging you to experiment in the kitchen without the additional pressure. It’s your food. I may have provided a recipe, but this is purely a guideline, a blueprint if you will. I want you to experiment with flavours that appeal to you. Feel free to tweak my recipes to suit your palate and then it will be your recipe, your presentation. I’ve left you room to makes notes, scribble additions or observations so you can make this book unique to you. There are so many people to thank for this book being possible. Firstly my Mama and Pa for teaching us about experiencing new food. Especially to my Mama for teaching me that food was about ingredients and taste not recipes. To my family Emma, David, Bekah and Ben who mean everything to me, I simply adore cooking with them and now in the family we have next generation of budding cooks who have cut their culinary teeth on the same principals as my little sister and I. To my darling Caro who edited and re edited and advised me so beautifully throughout this process, who is a constant support and rock and to my step daughter Isla, who is as passionate about flavours as the rest of us and loves her steak rare like me. Huge thanks to all of my friends, who have been so hugely supportive throughout this whole process. You all mean the world to me and I look forward to sharing some new flavours with you very soon.   Here’s what our readers think of our Flavours: WOW! This sounds delicious. As a vegan I am always on the lookout for tasty vegetables dishes. Can’t wait to show the wife. we will make this dish this week. Thank you ! – Paul Worthington We raise our own chickens on our place, so I’m always looking for new ways to cook them. This jerk chicken recipe looks so tasty! I’m going to try it next week. Thank you! – Amy Young Miller Oh yummy, I’ve just put my fork down having made this for dinner and this is the first place I’ve come to report back. It was wonderfully rich but not heavy. I added the spinach to wilt which really made it for me – I like to see green! – Jackie Walker This is a nice recipe of a great dish. The recipe is clean, easy to follow and complete. Once someone has tasted a properly made Coq Au Vin it will be forever in their memory. Your recipe will lead to that experience. – Chef  William Chaney I made the Panzanella and it was YUMMY !!! – Catherine Nevin