Mother Tongue: Flavours of a Second Generation

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Mon: closedTue: 10am-6pmWed: 10am-6pmThu: 10am-9pmFri: 10am-9pmSat: 10am-6pm In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. 71 Balham High Road, Balham, SW12 9AP The Art of Eating Well is divided into clear categories But Loyal seems to be the innovator here, and his headnote for one recipe signals much of his approach: “It’s the antithesis of culinary melting pot: a jumble of individualism where the collective whole is greater than the sum of its parts.   'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN By pressing the button “Subscribe”, you confirm that you have read and are agreeing to our Terms of Use regarding the storage of the data submitted through this form. A bold and beautiful cooking companion heralding nourishing, home-cooked food. The sisters down-to-earth, encouraging and practical guidance in this book will motivate you to experience new flavours and no longer crave high sugar and processed foods.

• Dips, Dressings and Sauces;
• refined sugar
• Kitchen and Store Cupboard Basics;
• Sides and Snacks;
• gluten
• Baking and Desserts;