Sejal Sukhadwala

Food writer

This exuberant book came into my life like a blast of sunshine, at a time when sun-dried tomatoes and pesto were newly fashionable. In the grey, early ‘90s England, when cookery writers cautiously instructed you to use one clove of garlic and half a teaspoon of dried herbs, Spieler came along and encouraged the use of half a dozen garlic cloves and a whole bunch of fresh herbs.