Niki can be contacted via her agent Zoë Waldie at Rogers, Coleridge and White:
20 Powis Mews
London W11 1JN
Or via her publishers:
UK
Bloomsbury Publishing plc
36 Soho Square
London W1D 3QY
USA
Bloomsbury Publishing
175 Fifth Avenue
New York, NY 10010
Hi
Just bought the book – wonderful concept, I’m sure you will be building on it in years to come. Most of the cooking for leisure industry is based on recipes rather than a skills and learning, so in the real world this approach is great for those of us who want to avoid food waste and start our cooking with what we have in the fridge and the store cupboard. Would be great to see more about what works well with pulses – the humble chickpea could do with a mention, speaking as a non meat eater. But thank you for bringing something so thoughtful and exciting to the bookshelves.
I was just given the book for Christmas and am really enjoying it. It’s a lovely idea.
One combination I feel you missed is one that I found fortuitously; carrot and basil. Actually it was a carrot puree (works also with parsnip addition) with a little lemon and sour cream to which I added chopped fresh parsley – the combination I thought was great, with the basil accentuating the carrot’s sweetness and enlivening also.
Also in fairness, with coriander leaf, I think you should mention that some people really can’t tolerate the taste with an intensity different from other aversions. http://www.nytimes.com/2010/04/14/dining/14curious.html For me also at first it tasted of soap but now I love the stuff