Forty years after introducing cooking on TV and only three years since the publication of Glorious Food, Gloria Mizzi is back on the bookshelves.
More Glorious Food features more recipes from the veteran TV presenter’s kitchen.
It includes a number of popular Maltese recipes such as baked macaroni, braġjoli , octopus stew and mqaret.
Ms Mizzi, who has been a household name since introducing cooking to TV 40 years ago, said: “I assumed that everyone knew how to prepare Maltese dishes but I missed the fact that the younger generation is very keen on cooking and really appreciates our local fare.”
All of Ms Mizzi’s books feature a collection of traditional and new recipes that she has tasted and prepared over the years. They come from all over the Mediterranean region – with an emphasis on some Maltese dishes that have been included by special request from readers.
The eclectic mix of recipes results from her roaming childhood: Ms Mizzi was born in Tripoli, she spent the war years in Italy and finally moved to Malta.
She learned the art of cooking from her Maltese-born mother and acquired a taste of North African cooking from her paternal grandmother.
She has a proclivity for cooking traditional, wholesome food.
Quite often she follows traditional recipes to the letter; however in many, she adds her own touch.
Ms Mizzi has always believed in healthy eating – save for the odd calorie-laden but always mouth-watering dish.
She also believes in using fresh seasonal produce, herbs and spices and her recipes are mostly family-orientated and quick and easy to follow for a delicious, nourishing meal.
Like the first book, More Glorious Food is split into colourful chapters including one dedicated to useful cooking hints.
All recipes are produced in both Maltese and English.
With a vibrant, colourful design by Faye Paris, More Glorious Food is published by Pubblikazzjonijiet Indipendenza (PIN) and is available at the Media Link Shop, Triq Herbert Ganado, Pietà (e-mail: shop@media.link.com.mt).
Gloria Mizzi has been regular contributor to E&D, published bi-monthly with The Times.