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SANCHIA LOVELL (b. 1976)

Picnic Food, Sanchia’s first recipe book, is on the kitchen shelves of both experienced and inexperienced cooks. It is very much appreciated for its accessibility, its eclectic and stimulating range; also for its European literary references: “The art of dining well is no slight art, the pleasure not a slight pleasure” (Michel de Montaigne). In Twelve Days Of Christmas, Sanchia takes a fresh look at traditional recipes for the celebratory season and comes up with some intriguing solutions.

Twelve Days of Christmas is a cookbook of forty festive winter recipes drawing on European traditions. It dips into France, Holland, Poland, Russia, Scandinavia and Britain. The book is divided into five sections: Small Good Things, Centrepieces, Around The Edges…, Puddings & Dainties, and Quaffables.

Among the recipes are Wassail (an historic pagan drink), Figgy Pudding, Rabbit Rillettes, Daube of Venison, Quince Eau de Vie, Ham in Breton Cider, Mincemeat Frangipane Tart…We won’t give away any more. Suffice it to say, the recipes have great charm, and all have been tried and tested. Some of them are eaten regularly by customers at The Charles Lamb. Twelve Days of Christmas will put a lot of zest into the whole winter season.

The printed illustrations on the cover and within are by Barbara Sedassy.

 


 

 
 



  Sanchia cooks at The Charles Lamb www.thecharleslambpub.com

She also runs her own bespoke
catering business, “Melimelum” www.melimelum.com providing
feasts to suit any occasion.