| Description | Twelve II is filled with the recipes that have weaved their way through the life of Tessa Kiros and her family, from the sweets handed out at Scottish fetes on days off from a Greek school in South Africa to the rice puddings with rosewater and cinnamon made in a shed by her Cypriot grandfather (who also had a foundness for pickling baby birds) and the gravlax with dill prepared by her Finnish mother. In this extensive, dream-like journey across the globe, recipes and narrative merge with images of food and the landscape from which it has emerged and whimsical illustrations. There are approximately 150 recipes, all of them collected and adapted by Tessa since early adulthood, or remembered and recreated from childhood. They are as diverse in style and flavour as the extended family and households through which they've travelled. Some are redolent of roses, cinnamon, cassia and cardamom, mint and citrus, from the Greek side of the family, others are Scandinavian in origin, sprinkled with berries or dill and spread with mustard. Chilli, garlic, oregano, cumin and red onions appear, and there are chocolate, vanilla, cream and pistachio confections from childhoods the world over. A Per |
