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Samenvatting
Auteur: Sophie Dahl 
. Engels 
. 288 pagina's 
. Ten Speed Press 
. april 2012 
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Praise for Miss Dahl's Voluptuous Delights:
"Simple food, heartfelt reminisces, and a good read rolled into one." --Harper's Bazaar
"Dahl combines sexiness and accessibility in a way that evokes comparisons to Nigella Lawson, another voluptuous British foodie. But her passion for healthy eating is entirely her own." --Food & Wine

From the Introduction:
In my last book, Miss Dahl's Voluptuous Delights, I began with writing that many of our grandparents ate healthfully and seasonally before there was a name for it, eating with an innate common sense and practicality that somehow, along the way, many of us have forgotten. This doesn't stand for everyone's grandparents, as I discovered on a book tour to Denmark. A journalist there asked me if I knew what her grandparents were eating fifty years ago. I knew from her smile I was on treacherous ground and took a deep breath of preparation.
"No," I demurred politely. "What did they eat?"
"LARD!" She said. "They lived on lard and potatoes! I eat far better than they would have ever dreamed! What do you think of that Miss home-grown-seasonal-vegetable-garden-have-a-walk-every-day?"
I immediately morphed into a filmic parody of Hugh Grant and said something very English and vague like, "Well, yes, I don't know what everyone's grandparents ate, hmm, easy to generalize, mutter, ho hum." And blushed.
Under the gaze of watchful Danes, I stand corrected then, and speak only for my own grandparents, who grew fruit and vegetables in their garden, buying fish from the local fishmonger, meat from the local butcher, and dairy from their local farmer. Every meal on their table came to fruition with an unspoken nod to seasonality and availability. I am keenly aware that if you are a busy working parent, or if you live somewhere isolated, sometimes all that is on offer (or is bearable) is a one-stop shop. I am sometimes guilty of it myself. But I also believe that if each one of us makes a concession toward being a conscious consumer, we are in turn making an active contribution to looking after our lovely planet, which has enough exterior torment going on in it without us adding to it.
I happen to be a greedy writer who likes to cook and then write about what I've cooked, not a chef, or a teacher. If you are looking for a voice of stern culinary authority, go elsewhere! I can give you stories, and ideas for things, along with food that is lovely, simple, and straightforward. No forgotten sugar either, I promise. This book is a collection of recipes that were either written down as they were cooked, imagined late one sleepless night and then realized, admired, and reprinted, or passed down by a stoic Norwegian great grandmother. They are all pretty easy, with minimal fussing required. I like honest cooking that speaks for itself, cooking that begs for seconds and a satisfied smile, and I truly hope that resonates from my kitchen to yours.