Many meals have been prepared and eaten in our bookshop over the past ten years, and we have been lucky to host a succession of resourceful and spirited cooks.
Our kitchen is modest, to say the least: two propane burners, a small and rather terrifying electric oven, a few pots and pans, and an assortment of blunt knives.
Limited too are the ingredients available on the island, and a budget for groceries which rarely strays from staples. Yet we are frequently treated to delicious food
So we asked those responsible to share with us the recipes they felt worked best in such inauspicious conditions, and this book is the result.
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