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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Lily Kunin1454955546|title=Good Clean Food: Plant-Based Recipes That Will Help You Look and Feel Your BestSugarless|author=Nicole M Avena|rating=45|genre=CookeryLifestyle|summary=Lily Kunin is ''This isn't a health coach and creator of [http://wwwdiet book.cleanfooddirtycity The last thing anyone needs is another diet book.com/ clean '' There was a time, not that long ago, when it was thought that sugary food dirty city site] and [https://www.instagram.com/cleanfooddirtycity/?hl=en instagram account]was better for you than food with high-fat content. She'd always been a food lover but her attitude to Fat was the demon food she which was eating changed when she began going to suffer from migraines. A long (elevate your cholesterol and bad) time later she tried avoiding gluten and her symptoms were alleviated within 48 hourscause heart disease. From this she developed her food philosophy of seeing an intolerance to gluten as Sugar was a creative opportunitycarbohydrate, so good. I liked that she has ''a constant dialogue'There' with her body rather than sticking to s a restrictive regimeproblem, though. That I Sugar is addictive and can empathise withhijack your brain in much the same way as drugs like heroin and cocaine. Does that sound over the top? Well, it isn't.|amazonuk=<amazonuk>1419723901</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Yuchi Yang1635866847|title=A Food Guide to Lowering Blood Pressure: 6 Simple StepsThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5

|summary=Yuchi Yang has been a registered dietitian for over twenty years and sheIt's allowing us strange, the benefit of her knowledge to help us to reduce our blood pressure things that make you ''withoutimmediately'' taking medication, although she does stress feel that if this is the book for you . Before I started reading ''The Lavender Companion''are, I visited the author's [https://www.pinelavenderfarm.com/ website] and there' taking medication you shouldns a picture of a slice of chocolate cake on the homepage. I don't stop doing so without consulting your doctoreat cakes and desserts - but I wanted that cake viscerally. You can reduce your BP (There's a recipe in six stepsthe book, which I'm avoiding with some difficulty!!) Then I started reading the book and I was told to make a mess of it. Notes in the margins are actually sanctioned. You get to fold down the corners of pages. You suspect that smears of butter would not be a lot simpler than they soundproblem. Does it work? Yes, it does: I've been eating this way for more than two years and I've gone from having loved'very worrying' blood pressure readings to getting a smile when they're taken and being told that my BP is perfectly normal - and that's without taking medication of any sortthis book already.|amazonuk=<amazonuk>1539803422</amazonuk>

{{newreviewFrontpage|authorisbn=Paola Bacchia3791388398|title=Italian Street FoodNew European Baking: 99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5

|summary=Books about Italian food are everywhere, with This is probably one of the most unusual baking books I've encountered. It's built around 99 recipes for pizzabreads, pasta dishes brioches and all pastries but the usual suspects. In a winter which seems to be starting hard all too early what I wanted was sunshine recipes are interwoven with some thought- and the sort of food which you find provoking writing on the Italian streets how bread - and baking - have changed in those bars which only the locals know abouttwentieth and early twenty-first centuries. ItWe start with the basics - the equipment you'll need (there's nothing extravagant or indulgent) and the sort of food which you eat on the moveingredients, or leaning against where the bar - tables and chairs don't usually come into the equationauthor is particular. For You might not have realised that different salts can change the most part it doesn't aspire to being ''healthy'' - frying plays a larger part than it does in a virtuous diet flavour and it is a little short sensation on fruit and veg - the tongue of the finished product but we can all be a bit naughty on occasions, can't we?|amazonuk=<amazonuk>1925418189</amazonuk>apparently, they do.

{{newreviewFrontpage|authorisbn=Julia Donaldson and Axel Scheffler1398508632|title=Gruffalo Crumble and Other Recipes|rating=4|genre=Children's Non-Fiction|summary=It is hard to imagine, but the original Gruffalo book came out almost twenty years ago. This is a franchise that just keeps rolling on. Certainly, you can buy the book or the sequel, but if you visit a shop you will find Gruffalo toys, cards, even egg cups. Each year brings with it a new idea of how to push the Gruf and pals. 2016 is the year of the recipe book, but will it live up to the quality of the original?|amazonuk=<amazonuk>1509804749</amazonuk>}}{{newreviewThe Wilderness Cure|author=Joe Archer and Caroline Craig|title=The Kew Gardens Children's Cookbook: Plant, Cook, EatMo Wilde

|genre=Children's Non-FictionLifestyle|summary=I grew up in It had been on the cards for a while but it was the immediate post war periodweek-long consumer binge which pushed Mo Wilde into beginning her year of eating only wild food. Growing your own vegetables The end of November, particularly in Central Scotland was perhaps not the best time to start, in a world where the normal sores had been a necessity in the war exacerbated by climate change, Brexit and it was still a habit for those who pandemic. Wilde had a bit of garden, so ''The Kew Gardens Children's Cookbook'' few advantages: the area around her was a real pleasure for me, as well as known habitat with a touch variety of nostalgiaterrains. The principle is very simple: show children how She had electricity which allowed her to grow their own vegetables run a fridge, freezer and then how to transform them into delicious fooddehydrator. It sounds simple, doesn't it? She had a car - and fuel. WellMost importantly, it might come as she had shelter: this was not a surprise, but it is!|amazonuk=<amazonuk>0750298197</amazonuk>plan to ''live'' wild just to live off its produce.

{{newreviewFrontpage|authorisbn=Amelia Freer1635864674|title=Cook. Nourish. Glow.Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard

|summary=It''Think of it as no-whining dining.'' We know it's a fruit rather than a vegetable but the fact that so many people get confused just about a year since I read Amelia Freer's [[Eatgoes to show how versatile the tomato is. Nourish. Glow.: 10 easy steps for losing weight Then there are all the different types, looking younger not to mention the cultivars - and feeling healthier by Amelia Freer|Eatyou begin to understand why Joy Howard says that she hasn't met one she didn't love. Nourish. Glow.]], a book which quietly impressed me and which I hung on to (not something 'd argue with her there - I do regularly) and have referred back to many times no affection for inspiration and a quick boost to the spirit. Most of the principles behind ones you find in the book seemed sound, although I wasnsupermarket ''next''t prepared to go down the wheat-free road as Iones labelled 'grown for flavour've no reason to think distinguish them from the ones that have obviously just been grown for profit. Personally, I'm sensitive d prefer a tin of tomatoes to gluten those - and I do wonder how most Howard makes good use of the world would be fed if we all gave up eating wheat - but if I felt the book had a shortcoming, it was the lack of recipesthese. Well, thatShe's now been remediednot at all precious if you get the taste.|amazonuk=<amazonuk>1405924187</amazonuk>

{{newreviewFrontpage|authorisbn=Lorraine Pascal0241480442|title=Eating Well Made EasyHealthy Vegan The Cookbook: Deliciously healthy recipes for everyone, every dayVegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien

|summary=Emotionally, I am a vegan. Mentally, I am a vegan. I read [[:Category:Lorraine Pascal|Lorraine PascalHow to Love Animals in a Human-Shaped World by Henry Mance]] specialises and was appalled by the way in which we treat animals in no-nonsenseour search for (preferably cheap) food. Practically, simple recipes that provide delicious results; I am not a vegan. It worked for a speciality that has afforded her while apart from the odd blip with regard to cheese but then a deserved space perfect storm of those events which you hope don't occur too often in today's crowded celeb chef cultureyour lifetime tempted me back to animal-based protein. LorrainIt wasn's ethos t the taste - I know that I can get plant-based food that tastes just as good as anything plundered from the animal kingdom - it was the ease of being able to get sufficient protein when meals were often snatched in ''Eating Well Made Easy'' is to provide recipes for everyone, encompassing vegetarians, allergy sufferers and those who just want something delicious, all with a healthy spinfew spare moments.|amazonuk=<amazonuk>0007489706</amazonuk>

{{newreviewFrontpage|authorisbn=Marlena de Blasi1529418100|title=The Umbrian Thursday Night Supper ClubBruno's Challenge and Other Dordogne Tales|author=Martin Walker

|genre=BiographyShort Stories|summary= Author Marlena de Blasi lives in I'm not usually a fan of short stories - I find it all too easy to put the (as far as book down between stories and forget to pick it up again - but I can tell from having am a quick google), beautiful small Italian city fan of Orvieto – deep Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the beautiful Umbrian countryside. Having lived there for some time, she gradually becomes aware of the Umbrian Thursday Night Supper Club – a group of Italian ladies who meet once a week for supper, temptation to read ''Bruno's Challenge'' was hard to resist and to talkI'm rather glad that I didn't even try. Whilst it takes her some time, Marlena eventually manages For those new to be accepted into the groupseries, there's an excellent introduction that will tell you all you need to know about who's who and begins the background to cook and eat with these unique and fascinating ladies, sharing both tales of life, love, and death, and taking part why Bruno is in delicious home cooked mealsSt Denis. |amazonuk=<amazonuk>0091954304</amazonuk>

{{newreviewFrontpage|authorisbn=Dr William Davis1787332098|title=Wheat Belly: The effortless health and weightHow to Love Animals in a Human-loss solution - no exercise, no calorie counting, no denialShaped World|author=Henry Mance|rating=45|genre=LifestylePolitics and Society|summary=Dr William Davis poses an interesting question''When we do think about animals, we break them down into species and groups: why is it that people who are leading an active life cows, dogs, foxes, elephants and eating a healthy diet are putting so on. And we assign them places in society: cows go on plates, dogs on weight despite all their best efforts? He has a simple sofas, foxes in rubbish bins, elephants in zoos, and worrying answer: wheatmillions of wild animals stay out there, ''somewhere, which he argues increases blood sugar more than table sugar'' hopefully on the next David Attenborough series. The problem isn't restricted ' I was going to weight gainargue. I mean, either: therecows are for cheese (I couldn's evidence t consider eating red meat...) and I much prefer my elephants in the wild but then I realised that I was quibbling for the sake of it. Essentially that quote sums up my attitude to suggest that wheat affects psychosis animals - and autism tooI consider myself an animal lover. In fact - If I had to choose between the company of humans and the company of animals, I would probably choose the more animals. I insisted that you I readthis book: no one was trying to stop me but I was initially reluctant. I eat cheese, eggs, chicken and fish and I needed to either do so without guilt or change my choices. I suspected that making the more you'll wonder if there's an organ in the body which ''isn't'' adversely affected by wheatdecision would not be comfortable.|amazonuk=<amazonuk>0008118922</amazonuk>

{{newreviewFrontpage|authorisbn=Maureen Abood0008333173|title=Rose Water and Orange BlossomsHungry: A Memoir of Wanting More|author=Grace Dent|rating=4.5|genre=CookeryAutobiography|summary=I'm always relieved when Grace Dent is one of the judges on ''Rose Water and Orange BlossomsMasterchef'' began life as a blog. Maureen Abood grew up with flavours of the Lebanon around her - the scent of floral waters and cinnamon, lentils, bulgur wheat and yoghurt, but You know that you're going to get an honest opinion from someone whom you sense does real food rather than fine dining most of all, the succulence of lambtime. She revisits the recipes which nourished her childhood, sometimes remaining faithful to the original, but occasionally giving them You also ponder on how she can look so elegant with all that good food in front of her personal twist. The whole family has contributed (even if not directly) to the food which she produces and sometimes the recipes have been handed down for generations, but itI's not just ve often wondered about the food which comes alive in her hands, but woman behind the media image and ''peopleHungry: A Memoir of Wanting More'' who come alive as is a stunning read which will make you readlaugh and break your heart in equal measures.|amazonuk=<amazonuk>0762454865</amazonuk>

{{newreviewFrontpage|authorisbn=Amelia FreerTee_Gross|title=Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger This Cookbook is Gross|author=Susanna Tee and feeling healthierSanty Gutierrez

|genre=LifestyleChildren's Non-Fiction|summary=Amelia Freer had struggled with her own health for The misuse of language is a while and modern disease. Too many times something is described as awesome or stupendous, but were you truly awed by it reached a stage where she was waking up feeling tired and groggy, relying on ten cups a day ? Or stupefied? People just seem to pluck words out of sugary tea to perk her up and her food was mainly processed convenience foods. At the time she was working as a PA to Prince Charles ether and loved the job but her busy life meant pretend that she made automatic food choices without consideration of what they were doing to her healthare the correct ones. It wasnAre the recipes in Susanna Tee and Santy Gutierrez't until she went to see a nutritionist that she realised what she had been doing and made s 'This Cookbook is Gross' truly gross? For once the decision language is not only to change her dietoverplayed. These recipes may taste nice, but to train to be a nutritionistin appearance, they are absolutely vile. The result is a busy practice - and this book.|amazonuk=<amazonuk>000757990X</amazonuk>

{{newreview|author=Lani Kingston|title=How to Make Coffee: The Science Behind the Bean|rating=4|genre=Cookery|summary=Have you ever caught the aroma of coffee brewing but when it came to that first sip the taste has been, well, distinctly underwhelming - and you might actually have preferred a glass of water? Well, Lani Kingston has written 'How to Make Coffee' which takes you from plant to cup, tells you how to make the perfect drink and explains the science behind it. It's a comprehensive book which gives you an overview of the history of coffee, the areas in which it originated and how it spread before moving on to an explanation of the chemistry behind what is probably the world's favourite drink.|amazonuk=<amazonuk>1782402012</amazonuk>}}{{newreviewFrontpage|authorisbn=Ella Woodward1848993609|title=Deliciously Ella: Awesome Ingredients, Incredible Good Mood Food That You and Your Body Will Love|rating=4|genre=Cookery|summary=Last year I had some health problems which caused me to take a hard look at the way that I was eating: within a month or so I was feeling a lot better as a result of the changes and six months on I can't imagine going back to the way that I used to eat. But there was one snag: we seemed to be eating Unlock the same few dishes most Power of the time and I needed fresh inspiration. ''Deliciously Ella'' was the book everyone seemed Diet to be talking about Think and with a few clicks it was on its way to me from Amazon.|amazonuk=<amazonuk>1444795007</amazonuk>}}{{newreview|author=Jennifer Klinec|title=The Temporary Bride: A Memoir of Love and Food in Iran|rating=3.5|genre=Autobiography|summary=Jennifer Klinec is the daughter of Hungarian immigrant parents who ran an automotive factory in southwest Ontario. She learned early on to be self-sufficient, even enrolling herself in boarding schools in Switzerland and Dublin. After graduation she moved to London, made a pile as an investment banker, and opened her own cookery school. At age 31, though, she decided to travel to the Iranian city of Yazd to learn Persian dishes. She met Vahid, 25, a military veteran with an engineering background, in a park and he introduced her to his mother for cooking lessons.|amazonuk=<amazonuk>1844088235</amazonuk>}}{{newreviewFeel Well|author=Fiona Pearce|title=Treat Petite: 42 Sweet Charlotte Watts and Savoury Miniature BakesNatalie Savona

|summary=I know that they're not good for thought I was getting a cookbook: I liked the idea of a series of recipes which would make me, but I do love cakesfeel happy. There's always so ''much'For once this isn' t a case of them though - and I'm not going to let them go if it sounds too good to wastebe true, am I? I love making them too, but no matter how hard I try they always seem to end up more Little Chef than Masterchef. When I found ''Treat Petite'it probably is' - it seemed that I just might have found the answer to my prayers. It's a book case of forty two recipes getting something which could change your life for tiny petit fours, little sponge cakes, jewelthe better -like macaroons and gorgeous savouries. They're all mere morsels for good - just big enough to pop into your mouthrather than a quick fix.|amazonuk=<amazonuk>1782400982</amazonuk>

{{newreviewFrontpage|authorisbn=Neil Davey0241367875|title=The Bluffer's Guide to Chocolate (Bluffer's Guides)|rating=4|genre=Cookery|summary=I've always been a little bit nervous about the ''Bluffer'' series, on the basis that I would be sure to come out with a clever-sounding phrase, only to be found out when someone asked the follow-up question. Better, I thought to stay silent and appear ignorant than to open my mouth and prove myself a fool. But then ''The Bluffer's Guide to Chocolate'' came my way and I couldn't resist - any more than I've ever been able to resist chocolate.|amazonuk=<amazonuk>1909937045</amazonuk>}}{{newreviewCompletely Perfect: 120 Essential Recipes for Every Cook|author=Rachel Khoo|title=My Little French Kitchen|rating=4|genre=Cookery|summary=France is Rachel Khoo's adopted country. She lives in Paris and to write this book she travelled to the four corners of the country to sample the local dishes and special ingredients to be found there. It's a look at local markets, shops, villages and towns, farms and homes - and the local customs and quirks to be found in each area. You get over a hundred recipes and plenty of images which set the scene or illustrate the finished dish. In more complicated dishes you even get a series of pictures to help you understand what you're doing - and all the pictures are of excellent quality. It's not just a coffee table book - if you've an interest in French cooking then you're going to get it sauce splattered.|amazonuk=<amazonuk>0718177479</amazonuk>}}{{newreview|author=Jackie Alpers|title=Sprinkles! Recipes and Ideas for Rainbowlicious DessertsFelicity Cloake|rating=35

|summary=A friend had taken his granddaughter It's a novel concept for a picnic and hecookery book: these are not Felicity Cloake'd gone s recipes but the best ones she found to town on do a particular job - the foodjob of delivering the best meal, the ''Completely Perfect'' meal of the title. The pudding was decorated but Think of it as the equivalent of a comparison site for when you want to renew the car insurance and then taking the child seemed distracted: Childbest elements out of each recipe to make perfection. There's nothing cutting edge here: Grandad, thereit's an insect in my puddingthe sort of food which we've been eating for decades and probably will be for decades to come. Grandad There's a reason for that: No, darling - theyroast chicken followed by apple crumble ''re called works'hundreds and thousands' and theyproviding that you don're there to make your pudding look pretty. Child: Grandadt have a vegetarian or a vegan at table, one of my hundreds and thousands it's a meal which is climbing up the side of the bowl..unlikely to do other than go down well.|amazonuk=<amazonuk>1594746389</amazonuk>

{{newreviewFrontpage|authorisbn=Maria Del Mar Sacasa and Tara StrianoKay Vintage|title=Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party SnacksVintage Kitchenalia|author=Emma Kay

|summary=I nearly didn't read this book Over the half- ''cocktails'' are not something which appear in our house - but fortunately I had a look at the subtitle century and realised more that mulled ciders, hot toddies, punches and pitchers appealed I've been preparing meals on a great deal more. regular basis I'm never averse ve seen food preparation move from being just something you did to something warm and reviving after being out an obsession akin to a religion. My first kitchen had nothing in the winter cold. Even better is the fact that it all comes in a well-presented, hardback book which will stand a lot way of duty in the kitchen.|amazonuk=<amazonuk>1594746419</amazonuk>}}{{newreview|author=Nigel Slater|title=Eat luxury - The Little Book of Fast Food|rating=4.5|genre=Cookery|summary=In it was there to make meals as nutritiously and economically as possible: my current kitchen thereis not 's a battered (in both senses of the word) copy of ''Real Fast Foodquite''state of the art, Nigel Slater's first book. Twenty one years later he's revisited the idea and given us ''Eat: The Little Book of Fast Food''. Now but it's 'small' as any book containing over six hundred ideas for dinners (complete with lots of excellent photographs by Jonathan Lovekin) can be small - equipped to a high standard and the food is fast a pleasure to work in . But what of all the sense that you're talking about a maximum of an hourequipment which went before, although occasionally which paved the cooking takes longer. I'm glad that way to what we're moving away from have now? Emma Kay is going to give you a quick trip through the idea of getting food on the table as quickly as possible - it's not a race - as cooking can be a real pleasure and eating it an even bigger onehistory.|amazonuk=<amazonuk>0007526156</amazonuk>

{{newreviewFrontpage|authorisbn=Paul HollywoodJopson_Science|title=Paul Hollywood's BreadThe Science of Food: How to make great breads into even greater meals|rating=5|genre=Cookery|summary=It was a happy accident which started me watching Paul Hollywood's television series about bread and baking - and it quickly became compulsive viewing. We were predisposed to the basic idea as it's many years since we last bought a loaf, but we've always used a bread-maker. The results have been good and far better than anything you could buy anywhere but an artisan bakery, but there are limitations as to what you can make. I was tempted to see An exploration of what else we could achieve eat and whilst the television series didn't promise that it would be ''easy'' it did leave me with confidence that how we could do ''better''. Buying the book was the next step.|amazonuk=<amazonuk>1408840693</amazonuk>}}{{newreviewcook|author=Chloe Coker and Jane Montgomery |title=The Vegetarian PantryMarty Jopson

|summary=Chloe Coker and Jane Montgomery arenI't strict vegetarians, but they are ve always believed that if you understood ''passionate about fresh, healthy, seasonal, meat-free cooking.why'' A shared frustration about being unable something worked in a particular way it was very easy to find the inspiration remember ''how'' it worked and ideas they wanted led what you needed to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eatersdo. Reassuringly theyThe food we eat is no exception to this rule and ''The One Show''re not out resident scientist Marty Jopson has undertaken to convert anyone explain how things work in the kitchen - just to give some inspiration, particularly to people who haven't tried this and he covers everything from the type of knives we use through to the food beforeof the future. Some recipes are suitable for vegans (or can be easily adapted) and they're clearly markedBest of all, as are those suitable for people with he does it in language that even a gluten intolerancescience illiterate like me can understand.|amazonuk=<amazonuk>184975344X</amazonuk>

{{newreviewFrontpage|authorisbn=Will TorrentHayward New|title=Patisserie at HomeJuan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook|author=Vicky Hayward

|summary=IIn 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his 've always been in awe 'New Art of Cookery, Drawn From the School of people who can make great Economic Experience''. It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts - the ones which taste amazing AND look stunning on the plate. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (that's Michel Roux seniorstyle was informal, by the way chatty and not his son) but I found the book almost pernickety in some of its requirements humorous on occasions and I've long wished for a book which it was rather more relaxed and aimed , not at the home those who could afford to cook rather than someone on a grand scale, but at those with more modest budgets, who aspired sometimes needed to be cook for large numbers. Whilst the ingredients were - for the most part - modestly priced there is a professional chefstress on the careful combination of flavours and aromas. Spices are used conservatively and the bluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras''Patisserie at Home'' seemed to fit own region, Aragon, the Iberian court and the billNew World.|amazonuk=<amazonuk>1849753547</amazonuk>

{{newreviewFrontpage|authorisbn=Hannah MilesFederman_Fasting|title=CheesecakeFasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman

|summary=I have a weakness for cheesecakeFor more than thirty years, Patience Gray--author of the genuine item rather than the overcelebrated cookbook Honey from a Weed--sweet lookalikes found lived in a remote area of Puglia in some supermarketssouthernmost Italy. I love that unctuous richness She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and the slightly tart taste on the tongueate wild plants alongside her neighbours in this economically impoverished region. I'm less keen on what they deliver in terms She was fond of caloriessaying that she wrote only for herself and her friends, but that simply means that cheesecake has yet her growing reputation brought a steady stream of international visitors to be an occasional treat - her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the best that there is aroundother great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. Soit is not surprising that when Gray died in 2005, the BBC described her as an ''Cheesecakealmost forgotten culinary star.'' by Hannah Miles was going to press all Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the right buttonsway we view and celebrate good food and regional cuisines. Hannah reached Gray's prescience was unrivalled: She wrote about what today we would call the final Slow Food movement--from foraging to eating locally--long before it became part of Masterchef in 2007, so she knows a thing or two about foodthe cultural mainstream.|amazonuk=<amazonuk>1849753520</amazonuk>

{{newreviewFrontpage|authorisbn=Tori FinchMordechai_Simple|title=A Perfect Day for a PicnicSimple Fare: Spring and Summer|author=Karen Mordechai

|summary=There are strange reasons why books appeal to youKaren Mordechai's family history has its roots in the Jerusalem of the 1950s when people from around the globe were coming together in a young country and forming their own way of living. With ''A Perfect Day for a Picnic'' my immediate reaction was it would be lovely When the family then emigrated to have the ''weather''United States they brought this way of cooking with them, never mind along with the tradition of sharing and enjoying food. Then I had a look at the spine of the book (I know - IMordechai believes that food'm sad) s ability to bring people together is unparalleled and it looked just like one that the food you make is a compilation of those expensive linen glass cloths - you know, the ones way you have to ''iron'' and it brought lived. Thinking back such memories of childhood picnics over the food we eat, that is so true and for the first time, I had to see what was looked on offera recipe book as an elegant way of seeing someone else's history.|amazonuk=<amazonuk>1849753539</amazonuk>

{{newreviewFrontpage|authorisbn=Andy BatesMiller_Five|title=Andy BatesFive Ways to Cook Asparagus (and Other Recipes): Modern Twists on Classic Dishesthe Art and Practice of Making Dinner|author=Peter Miller|rating=35

|summary=I do tire of cook books which regurgitate what When you've been producing meals for around about half a century the chances are essentially the same recipes time after time. Sometimes food writers rework their own recipes - a tweak herethat, like me, you have a change fairly regular set of emphasis there and menus which you can have the same dish many times overproduce. Hopefully, so it's a real breath of fresh air when not quite in the 'fishcakes! Goodness is it Friday already?' realm but you find probably have something in your culinary locker for every occasion. It takes a very good book to make you settle down and actually read what it has to offer and it's an exceptional one where you end up with lots of dog-eared pages for recipes which seems you're going to have new ideas, or genuinely new approaches to classic dishestry. Andy Bates has a classical background (working in a Michelin starred restaurant by the time he The inspiration to read ''Five Ways to Cook Asparagus'' was seventeen simple and time in France to hone his skills) but his business is a stall in Londonserendipitous - I'd just come home with the first of the season's Whitecross street marketEnglish asparagus when the book arrived in the post. So - a perfect combination of technical knowledge, experience and knowing what people I couldn't ''reallynot'' want to eat.|amazonuk=<amazonuk>1908917709</amazonuk>have a look, now could I?

{{newreviewFrontpage|authorisbn=Margaret PowellKunin_Good|title=The Downstairs CookbookGood Clean Food: Plant-Based Recipes From A 1920s Household CookThat Will Help You Look and Feel Your Best|author=Lily Kunin

|summary=Margaret Powell began her life in service as I've got to begin by outlining a housemaid, but she had an interest in cooking (her mother wouldnbias: I don't allow her to learn at home as like food was too precious to waste) and by talking to cooks, watching what they did and making notes she eventually rose to be cook in the grand houses on the nineteen twentiesfads. There's a very good reason for avoiding gluten if you are coeliac, but if it's simply a food choice then you make life more difficult for people who ''must''avoid gluten. The Downstairs Cookbooksame point applies to a lot of other food 'intolerances' is her collection of the recipes which she used, or which were current at the time. But itI believe in eating a balanced diet but will happily admit that I have my own no-go areas: I don't eat processed sugars because they's more than re empty calories and after a couple of weeks without them I discovered thatI don't actually like the taste. Think of I don't touch caffeine and haven't done so since I discovered what it as being rather like a visit did to a good cookery school where youmy blood pressure. Having said all this, I'd collect all those hints and tips m quite happy to read books which make recipes ''workdo'' advocate avoiding certain food groups, simply because (a) there ''might'' be something in it and (b) people who've had to the anecdotes about life in inventive to create a professional kitchenvaried diet with restricted ingredients often come up with some excellent recipes. And that was how I came to ''Good Clean Food''.|amazonuk=<amazonuk>0230767834</amazonuk>

{{newreviewFrontpage|authorisbn=Danaan ElderhillYang_Food|title=The Magic Book of Cookery|rating=3.5|genre=Spirituality and Religion|summary=Back in the seventeenth century in what was then the Kingdom of Bohemia there was a coven of witches. As was common at that time witches were hunted and they had to hide their beliefs. The Friends of Euphrosyne, as they called themselves, turned to this deity (she's one of the three graces and there to remind us to have fun) in their time of need and developed rituals which could be assimilated into social gatherings, allowing them to hide in plain sight. Their book - The Magic Book of Cookery - vanished along with the coven when they were discovered but Danaan Elderhill wants us A Food Guide to benefit from its ancient wisdom - and its fun.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>}}{{newreviewLowering Blood Pressure: 6 Simple Steps|author=Antonio Carluccio|title=A Recipe for LifeYuchi Yang

|summary=Yuchi Yang has been a registered dietitian for over twenty years and she's allowing us the benefit of her knowledge to help us to reduce our blood pressure ''Everyonewithout'' knows taking medication, although she does stress that when you chop onions, you cry, but have if you ever wondered ''exactlyare'' why this happens? More to the point have taking medication you ever considered what you might be able to do so that you donshouldn't need to look like a snivelling wreck every time you make kedgeree? stop doing so without consulting your doctor. Life is littered with such conundrums (along with the old-wives'-tale solutions) but there seem to be more of them You can reduce your BP in the kitchen six steps, which are actually a lot simpler than elsewherethey sound. Robert L Wolke has a column in the Does it work? Yes, it does: I've been eating this way for more than two years and I'Washingtonve gone from having 'very worrying' blood pressure readings to getting a smile when they''Post'' in which he debunks misconceptions re taken and answers questions with logic, science being told that my BP is perfectly normal - and a healthy dose that's without taking medication of common senseany sort. |amazonuk=<amazonuk>0393341658</amazonuk>

{{newreviewFrontpage|authorisbn=Andrew WebbBacchia_Italian|title=Italian Street Food Britannia|author=Paola Bacchia

|summary=I've always suspected that British Books about Italian food gained its dreadful reputation after are everywhere, with recipes for pizza, pasta dishes and all the end of World War IIusual suspects. Rationing lasted for many years In a winter which seems to be starting hard all too early what I wanted was sunshine - and the sort of food which you could buy in find on the average hotel or restaurant was pretty poor. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb Italian streets and a host of other wonderful foodstuffs but still we are thought of as the people who eat in those bars which only the food of a post-war boarding houselocals know about. Andrew Webb is a food journalist and photographer - and heIt's set out to prove that there's a wealth the sort of regional food, traditional recipes and passionate producers just waiting to be found.|amazonuk=<amazonuk>1847946232</amazonuk>}}{{newreview|author=Lucie Cash|title=Fairytale Food|rating=3.5|genre=Cookery|summary=Are which you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales? If soeat on the move, this book could well be your perfect answer. It has over sixty recipes - none of them at all complex or leaning against the bar - tables and theychairs don're all associated with favourite fairy talest usually come into the equation. Instead of For the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from the tales and I didnmost part, it doesn't find a double page spread which didnaspire to being ''t have some entertaining embellishment. Ithealthy's also a bonus that there's - frying plays a gentle humour larger part than it does in the illustrationsa virtuous diet and it is a little short on fruit and veg - but we can all be a bit naughty on occasions, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>can't we?