{"id":7959,"date":"2018-01-31T07:45:49","date_gmt":"2018-01-31T07:45:49","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=7959"},"modified":"2026-02-07T16:51:09","modified_gmt":"2026-02-07T16:51:09","slug":"mostly-food-best-of-2017-award","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/mostly-food-best-of-2017-award\/","title":{"rendered":"Mostly Food &#038; Travel Journal Best of 2017 Awards"},"content":{"rendered":"<p>Here are a few of the items that have been particularly noteworthy this year. I have presented <strong>my favourite restaurants here<\/strong> but the following are a couple of very different but inspiring books &#8230;and some chocolates to enjoy while reading them.<\/p>\n<h4><img decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/Luard-Andalucia-web.jpeg\" alt=\"Flavours of Andalucia\" \/>Award for Food Literature 2017 &#8211; The Flavours of Andaluc\u00eda<\/h4>\n<p>This is a full-colour illustrated cookbook but there isn\u2019t a single photograph. This is The Flavours of Andaluc\u00eda by Elisabeth Luard and she is a European food expert and an artist. Her work is displayed here in every element of this beautiful book.<\/p>\n<p>Ms Luard has long been one of my favourite food writers. She is a poet of the culinary world. She paints pictures with both brush and words. This volume considers the colourful dishes of a rather romantic corner of Spain which was once part of the Moorish world, and where Elisabeth lived for several years.<\/p>\n<p><strong><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/the-flavours-of-andalucia\/\">Read the full review here <\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h4><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/lily-chocs.jpg\" width=\"170\" height=\"204\" \/>Award for The Best Product of 2017 &#8211; Lily O\u2019Brien\u2019s Chocolates<\/h4>\n<p>Lily O\u2019Brien\u2019s Chocolates are made by a real O\u2019Brien, although actually a Mary. It all started as a mini enterprise launched from her Kildare kitchen in 1992.<\/p>\n<p>Both the Caramel and Christmas Collections were outstanding and as good as one might find in any bespoke chocolate boutique.\u00a0 Deliciously crafted and beautifully presented.<\/p>\n<p><a href=\"https:\/\/lilyobriens.co.uk\/\"><strong>Visit Lily O&#8217;Brien&#8217;s here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<h4><img decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/Hook%20Line%20and%20Sinker.jpeg\" \/>Award for The Best Single-topic Cookbook of 2017 &#8211; Hook Line Sinker<\/h4>\n<p>Chef Blackiston has evident passion for, and skill with, all things piscatorial, but he is also a realist. His recipes are not over-cheffy although some dishes might introduce the home cook to a new skill, and that\u2019s no bad thing. Everything here is achievable without a professional kitchen and there are lots of recipes that won\u2019t bust the housekeeping budget either.<\/p>\n<p>Hook Line Sinker is gift-quality and inspiring. It will encourage any fish and seafood lover into the kitchen. That\u2019s what a good cookbook should do, isn\u2019t it?<\/p>\n<p><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/hook-line-sinker-a-seafood-cookbook\/\"><strong>Read my review here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here are a few of the items that have been particularly noteworthy this year. I have presented my favourite restaurants here but the following are a couple of very different [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22,3481,450],"tags":[3970],"class_list":["post-7959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","category-food","category-product-review","tag-awards"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=7959"}],"version-history":[{"count":7,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7959\/revisions"}],"predecessor-version":[{"id":26092,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/7959\/revisions\/26092"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/271"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=7959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=7959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=7959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}