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[[Category:New Reviews|Cookery]]==Cookery==__NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Will Torrent1454955546|title=Patisserie at HomeSugarless|author=Nicole M Avena|rating=45|genre=CookeryLifestyle|summary=I've always been in awe of people who can make great desserts - the ones which taste amazing AND look stunning on the plate'This isn't a diet book. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (thatlast thing anyone needs is another diet book.''s Michel Roux senior There was a time, by the way and not his son) but I found the book almost pernickety in some of its requirements and I've that long wished ago, when it was thought that sugary food was better for a book you than food with high-fat content. Fat was the demon food which was rather more relaxed going to elevate your cholesterol and aimed at the home cook rather than someone who aspired to be cause heart disease. Sugar was a professional chefcarbohydrate, so good. There's a problem, though. Sugar is addictive and can hijack your brain in much the same way as drugs like heroin and cocaine. Does that sound over the top? Well, it isn'Patisserie at Home'' seemed to fit the billt.|amazonuk=<amazonuk>1849753547</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Hannah Miles1635866847|title=CheesecakeThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5|genre=CookeryLifestyle|summary=I have a weakness for cheesecakeIt's strange, the genuine item rather than things that make you ''immediately'' feel that this is the over-sweet lookalikes found in some supermarketsbook for you. Before I love that unctuous richness started reading ''The Lavender Companion'', I visited the author's [https://www.pinelavenderfarm.com/ website] and the slightly tart taste there's a picture of a slice of chocolate cake on the tonguehomepage. Idon'm less keen on what they deliver in terms of calories, t eat cakes and desserts - but I wanted that simply means that cheesecake has to be an occasional treat - and the best that there is aroundcake viscerally. So(There's a recipe in the book, which I''Cheesecake'' by Hannah Miles m avoiding with some difficulty!!) Then I started reading the book and I was going told to press all make a mess of it. Notes in the right buttonsmargins are sanctioned. Hannah reached You get to fold down the final corners of pages. You suspect that smears of Masterchef in 2007, so she knows butter would not be a thing or two about foodproblem. I ''loved'' this book already.|amazonuk=<amazonuk>1849753520</amazonuk>

 {{newreviewFrontpage|authorisbn=Tori Finch3791388398|title=A Perfect Day New European Baking: 99 Recipes for a PicnicBreads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5

|summary=There are strange reasons why This is probably one of the most unusual baking books appeal to youI've encountered. With It''A Perfect Day s built around 99 recipes for a Picnic'' my immediate reaction was it would be lovely to breads, brioches and pastries but the recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the ''weather'', never mind the foodtwentieth and early twenty-first centuries. Then I had a look at We start with the spine of basics - the book equipment you'll need (I know - Ithere'm sads nothing extravagant or indulgent) and it looked just like one of those expensive linen glass cloths - you knowthe ingredients, where the ones you author is particular. You might not have to ''iron'' realised that different salts can change the flavour and it brought back such memories sensation on the tongue of childhood picnics that I had to see what was on offerthe finished product but, apparently, they do.|amazonuk=<amazonuk>1849753539</amazonuk>

 {{newreviewFrontpage|authorisbn=Andy Bates1398508632|title=Andy Bates: Modern Twists on Classic DishesThe Wilderness Cure|author=Mo Wilde|rating=35|genre=CookeryLifestyle|summary=I do tire It had been on the cards for a while but it was the week-long consumer binge which pushed Mo Wilde into beginning her year of cook books which regurgitate what are essentially eating only wild food. The end of November, particularly in Central Scotland was perhaps not the same recipes best time after time. Sometimes food writers rework their own recipes - a tweak hereto start, in a world where the normal sores had been exacerbated by climate change of emphasis there , Brexit and you can have a pandemic. Wilde had a few advantages: the same dish many times over, so it's area around her was a known habitat with a real breath variety of fresh air when you find a book terrains. She had electricity which seems allowed her to have new ideasrun a fridge, or genuinely new approaches to classic dishesfreezer and dehydrator. Andy Bates has She had a classical background (working in a Michelin starred restaurant by the time he was seventeen car - and time in France to hone his skills) but his business is a stall in London's Whitecross street marketfuel. So - Most importantly, she had shelter: this was not a perfect combination of technical knowledge, experience and knowing what people plan to ''reallylive'' want wild just to eatlive off its produce.|amazonuk=<amazonuk>1908917709</amazonuk>

 {{newreviewFrontpage|authorisbn=Margaret Powell1635864674|title=The Downstairs CookbookTomato Love: 44 Mouthwatering Recipes From A 1920s Household Cookfor Salads, Sauces, Stews, and More|author=Joy Howard

|summary=Margaret Powell began her life in service as a housemaid, but she had an interest in cooking (her mother wouldn't allow her to learn at home as 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 twenties. ''The Downstairs Cookbook'' is her collection of the recipes which she used, or which were current at the time. But it's more than that. Think of it as being rather like a visit to a good cookery school where you'd collect all those hints and tips which make recipes ''work'no-whining dining.' and the anecdotes about life in a professional kitchen.|amazonuk=<amazonuk>0230767834</amazonuk>}} {{newreview|author=Danaan Elderhill|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 to benefit from its ancient wisdom - and its fun.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>}}

{{newreview|author=Antonio Caluccio|title=A Recipe for Life|rating=4|genre=Autobiography|summary=Antonio Carluccio is a name you We know well if you've any interest in food and particularly Italian food. Heit's well known as a cook, restaurateur, deli owner, television personality and authorfruit rather than a vegetable but the fact that so many people get confused just goes to show how versatile the tomato is. In everything he's done he's concentrated on Then there are all the flavour of different types, not to mention the food cultivars - this isnand you begin to understand why Joy Howard says that she hasn't met one she didn't love. I'd argue with her there - I have no affection for the man to turn to if ones youfind in the supermarket ''next're interested in fine dining as there's a lack of frills and ostentation - and he has his own phrase to describe his vision. the ones labelled 'Mof mofgrown for flavour' stands to distinguish them from the ones that have obviously just been grown for profit. Personally, I'maximum d prefer a tin of flavour tomatoes to those - and minimum Howard makes good use of fuss'these. HeShe's a man after my own heart but when I thought about it I realised that I knew little, beyond the occasional news item, of Carluccio the man. His autobiography came not at just all precious if you get the right timetaste.|amazonuk=<amazonuk>1742703925</amazonuk>

 {{newreviewFrontpage|authorisbn=Prue Leith0241480442|title=RelishHealthy Vegan The Cookbook: My Life on a PlateVegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien

|summary=''Everyone'' knows that when you chop onionsEmotionally, you cryI am a vegan. Mentally, but have you ever wondered ''exactly'' why this happens? I am a vegan. More I read [[How to Love Animals in a Human-Shaped World by Henry Mance]] and was appalled by the point have you ever considered what you might be able way in which we treat animals in our search for (preferably cheap) food. Practically, I am not a vegan. It worked for a while apart from the odd blip with regard to do so that cheese but then a perfect storm of those events which you hope don't need occur too often in your lifetime tempted me back to look like a snivelling wreck every time you make kedgeree? animal-based protein. Life is littered with such conundrums (along with It wasn't the oldtaste -wives'I know that I can get plant-tale solutions) but there seem to be more of them in based food that tastes just as good as anything plundered from the kitchen than elsewhere. Robert L Wolke has a column in animal kingdom - it was the ''Washington'' ''Post'' ease of being able to get sufficient protein when meals were often snatched in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common sensefew spare moments. |amazonuk=<amazonuk>0393341658</amazonuk>

 {{newreviewFrontpage|authorisbn=Andrew Webb1529418100|title=Food BritanniaBruno's Challenge and Other Dordogne Tales|author=Martin Walker

|genre=CookeryShort Stories|summary=I've always suspected that British food gained its dreadful reputation after the end of World War II. Rationing lasted for many years and the sort of food which you could buy in the average hotel or restaurant was pretty poor. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb and m not usually a host of other wonderful foodstuffs but still we are thought of as the people who eat the food fan of a postshort stories -war boarding house. Andrew Webb is a food journalist and photographer - and he's set out I find it all too easy to prove that there's a wealth of regional food, traditional recipes put the book down between stories and passionate producers just waiting forget to be found.|amazonuk=<amazonuk>1847946232</amazonuk>}} {{newreview|author=Lucie Cash|title=Fairytale Food|rating=3.5|genre=Cookery|summary=Are you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales? If so, this book could well be your perfect answer. It has over sixty recipes pick it up again - none of them at all complex - and they're all associated with favourite fairy tales. Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from the tales and but I didn't find am a double page spread which didn't have some entertaining embellishment. Itfan of Martin Walker's also a bonus that there[[Martin Walker's a gentle humour Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the illustrations, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>}} {{newreview|author=Marian Keyes|title=Saved by Cake: Over 80 Ways temptation to Bake Yourself Happy|rating=4|genre=Cookery|summary=Right now you are probably thinking read 'Marian Keyes? She writes chick-lit doesn't she? WhatBruno's she doing writing a cookbook?Challenge' You'll quite probably also be looking at her was hard to resist and thinking I'm rather glad that she doesnI didn't look as though she eats a lot of the output eithereven try. WellFor those new to the series, there's a bit of a story behind this book...|amazonuk=<amazonuk>071815889X</amazonuk>}} {{newreview|author=Jamie Oliver|title=Jamie's Great Britain|rating=3.5|genre=Cookery|summary=The Royal Wedding in 2011 and 2012's Diamond Jubilee and Olympic Games mean an excellent introduction that ''anything'' which can be adorned with a Union Jack will be. Barbour do waxed Union Jack dog coats, so it should come as no surprise that Jamie Oliver is here with a large plate of good old roast beef in front of said flag. Ittell you all you need to know about who's a splendidly chunky book who and beautifully presented. Flick the book open at any page and you're likely background to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food..why Bruno is in St Denis. you get the picture) or a recipe accompanied by a full-page photograph of the end product.|amazonuk=<amazonuk>0718156811</amazonuk>

{{newreview|author=Nigella Lawson|title=Kitchen: Recipes from I was going to argue. I mean, cows are for cheese (I couldn't consider eating red meat...) and I much prefer my elephants in the wild but then I realised that I was quibbling for the Heart sake of it. Essentially that quote sums up my attitude to animals - and I consider myself an animal lover. If I had to choose between the Home|rating=4|genre=Cookery|summary=Nigella Lawson's latest offering is subtitled 'recipes from company of humans and the heart company of home'animals, which is a very vague title whose significance (undoubtedly clear to those who watch I would probably choose the TV versions) animals. I insisted that I fail read this book: no one was trying to decodestop me but I was initially reluctant. All cooking is done in the kitchen after all. But I suppose coming up with interesting titles for general collections of recipes is not that easyeat cheese, eggs, chicken and fish and I needed to either do so without guilt or change my choices. I'll leave it at suspected thatmaking the decision would not be comfortable.|amazonuk=<amazonuk>0701184604</amazonuk>

 {{newreviewFrontpage|authorisbn=Clarissa Dickson Wright0008333173|title=Hungry: A History Memoir of English FoodWanting More|author=Grace Dent

|genre=HistoryAutobiography|summary=Writing a history I'm always relieved when Grace Dent is one of English food, and the judges on ''Masterchef''. You know that you're going to some extent drink, must be a daunting task, but as get an experienced TV presenter (as one honest opinion from someone whom you sense does real food rather than fine dining most of the time. You also ponder on how she can look so elegant with all that good food in front of her. I've often wondered about the woman behind the media image and ''Two Fat LadiesHungry: A Memoir of Wanting More'' with the late Jennifer Paterson) is a stunning read which will make you laugh and as one who was born break your heart in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do soequal measures.|amazonuk=<amazonuk>1905211856</amazonuk>

 {{newreviewFrontpage|authorisbn=Hugh Fearnley-WhittingstallTee_Gross|title=River Cottage Veg Every Day!This Cookbook is Gross|author=Susanna Tee and Santy Gutierrez

|genre=CookeryChildren's Non-Fiction|summary=Hugh Fearnley-Whittingstall wants to make it clear that ''River Cottage: Veg Every Day!'' The misuse of language is a ''vegetable'' cookbook modern disease. Too many times something is described as awesome or stupendous, but were you truly awed by it? Or stupefied? People just seem to pluck words out of the ether and pretend that it's up to they are the correct ones. Are the reader to determine whether or not itrecipes in Susanna Tee and Santy Gutierrez's a 'This Cookbook is Gross'vegetarian'' cookbook. He makes it quite clear that he's not a vegetarian and has no intention of becoming one, but for truly gross? For once the four months which it took to film the series of which this language is the book he didn't touch a scrap of meat or fishnot overplayed. It's a new HughThese recipes may taste nice, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change of dietin appearance, they are absolutely vile. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>

{{newreviewFrontpage|authorisbn=Matt Armendariz1848993609|title=On A Stick!Good Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5

|summary=There's something rather fun about eating your food off I thought I was getting a cookbook: I liked the idea of a stickseries of recipes which would make me feel happy. The first thing that springs For once this isn't a case of 'if it sounds too good to my mind be true, it probably is candy floss (I never buy it when ' - it's in a bag...sacrilegious!) but if you think about it there are lots case of things you can eat off a stick, both savoury and sweet. And getting something which could change your life for the author of this cookery book would have you believe that everything tastes better when it's eaten off - for good - rather than a stick!|amazonuk=<amazonuk>1594744890</amazonuk>quick fix.

 {{newreviewFrontpage|authorisbn=Jojo Tulloh0241367875|title=East End ParadiseCompletely Perfect: Kitchen Garden Cooking In The City120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=45

|summary=It's easy to think that growing your own fruit and vegetables is only possible if you live in the country and have a large garden, novel concept for a cookery book: these are not Felicity Cloake's recipes but Jojo Tulloh prove that you can live in the best ones she found to do a cityparticular job - the job of delivering the best meal, have an allotment – in her case the ''Completely Perfect'' meal of the title. Think of it as the equivalent of a patch of East London waste ground – comparison site for when you want to renew the car insurance and put good food on then taking the familybest elements out of each recipe to make perfection. There's nothing cutting edge here: it's tablethe sort of food which we've been eating for decades and probably will be for decades to come. Even if There's a reason for that: roast chicken followed by apple crumble ''works'' and providing that you don't have the luxury of an allotment (and in some areas the waiting list is longer than most people can contemplate) there are still ways that almost everyone can produce some of their own food. You might wonder why this mattersa vegetarian or a vegan at table, but anything you grow yourself it's a meal which is going unlikely to be fresher when you eat it and taste far better do other than anything you pick up at the supermarketgo down well.|amazonuk=<amazonuk>0099523590</amazonuk>

 {{newreviewFrontpage|authorisbn=Charles LambKay Vintage|title=Great Food: A Dissertation Upon Roast Pig and Other EssaysVintage Kitchenalia|author=Emma Kay|rating=43.5

|summary=Over the half-century and more that I've been preparing meals on a regular basis I've seen food preparation move from being just something you did to an obsession akin to a religion. My first kitchen had nothing in the way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not 'A Dissertation Upon Roast Pig'quite' is a collection ' state of food-related essays from the early 19th centuryart, with a humorous bent. Theybut it're but s equipped to a few pages each - high standard and is a light read pleasure to bring a smile work in. But what of all the equipment which went before, which paved the way to your face, then on what we have now? Emma Kay is going to give you a quick trip through the next little foodie treathistory.|amazonuk=<amazonuk>0241951003</amazonuk>

 {{newreviewFrontpage|authorisbn=Dr A W ChaseJopson_Science|title=Great The Science of Food: Buffalo Cake An exploration of what we eat and Indian Puddinghow we cook|author=Marty Jopson

|summary=Think of a slim, American Mrs Beeton (her cookbook, not her) and I've always believed that if youunderstood ''why''ve got something worked in a rough idea of the premise of particular way it was very easy to remember ''Buffalo Cake and Indian Puddinghow''it worked and what you needed to do. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie The food we eat is no exception to this rule and pork cake. ''The recipes arenOne Show't ' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed with type of knives we use through to the gift food of the gabfuture. Best of all, he peppers his recipes with anecdotes and comments to amuse and entertain the readerdoes it in language that even a science illiterate like me can understand.|amazonuk=<amazonuk>0241950996</amazonuk>

 {{newreviewFrontpage|authorisbn=Elizabeth DavidHayward New|title=Great FoodJuan Altamiras' New Art of Cookery: A Taste of the SunSpanish Friar's Kitchen Notebook|author=Vicky Hayward

|summary=There are three people to whom I owe my ability to put imaginative and tasty food on the table: [[:Category:Nigel Slater|Nigel Slater]] for taking away the mystiqueIn 1745 a Spanish friary cook, Juan Altamiras, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that food was deeply interesting and [[:Category:Elizabeth David|Elizabeth David]] just for being who she was. Initially I found her a little daunting but once I realised that cookery books were about far more than recipes I appreciated her true worth. In published the wonderful first edition of his ''Great Food'' series Penguin have given us a selection New Art of her writing and a demonstration Cookery, Drawn From the School of how she changed the way that post-war Britain thought about food.|amazonuk=<amazonuk>0241951089</amazonuk>}} {{newreview|author=Max Clark and Susan Spaull|title=LeithEconomic Experience's Meat Bible|rating=5|genre=Cookery|summary=I've been cooking beef . It contained more than two hundred recipes for almost half a century meat, poultry, game, salted and fresh fish, vegetables and I thought that I desserts. The style was making a pretty good job of itinformal, but last weekend I cooked the best beef I have ever done chatty and humorous on occasions and it was down aimed, not at those who could afford to cook on a grand scale, but at those with more modest budgets, who sometimes needed to 'Leith's Meat Bible'cook for large numbers. It wasn't because I had suddenly found Whilst the ingredients were - for the most part - modestly priced there is a recipe to top all stress on the others – it was because this book doesn't just tell you ''what'' to do; it tells you whycareful combination of flavours and aromas. Because Spices are used conservatively and the bluntness of this I made some fairly minor adjustments to how I cooked the beef – Moorish cooking is eschewed in favour of something much more subtle and the results were amazing. Itwe see influences from Altamiras's own region, Aragon, the ultimate meat cookbook Iberian court and unless you're vegetarian or vegan you should have onethe New World.|amazonuk=<amazonuk>0747590478</amazonuk>

 {{newreviewFrontpage|authorisbn=Gregg WallaceFederman_Fasting|title=Gregg's Favourite PuddingsFasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman

|summary=Anyone who has watched Gregg Wallace on ''MasterChef'' will be aware For more than thirty years, Patience Gray--author of the celebrated cookbook Honey from a Weed--lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of his passion (her own food, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that is ''not'' putting it too strongly) she wrote only for puddingsherself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. He's never lost his sweet tooth This simple andisolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, unlike many menElizabeth David, and Julia Child. So it is not afraid to admit it. He takes a child-like delight surprising that when Gray died in 2005, the final course BBC described her as an ''almost forgotten culinary star.'' Yet her influence, particularly among chefs and other food writers, has been known to go against had a lasting and profound effect on the professional judge if something particularly appeals to him: heway we view and celebrate good food and regional cuisines. Gray's salvaged prescience was unrivalled: She wrote about what today we would call the pride Slow Food movement--from foraging to eating locally--long before it became part of many a contestant with his ''yummy''the cultural mainstream.|amazonuk=<amazonuk>060062143X</amazonuk>

 {{newreviewFrontpage|authorisbn=Anna Del ConteMordechai_Simple|title=Risotto with NettlesSimple Fare: Spring and Summer|author=Karen Mordechai

|summary=IKaren Mordechai'm sure that there are many good reasons for buying s family history has its roots in the Guardian Jerusalem of the 1950s when people from around the globe were coming together in a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian columnyoung country and forming their own way of living. I'm not a vegetarian (nor, indeedWhen the family then emigrated to the United States they brought this way of cooking with them, is Ottolenghi) but he has a way along with vegetables whether theythe tradition of sharing and enjoying food. Mordechai believes that food're s ability to be served on their own or as an accompaniment which bring people together is unparalleled and that the food you make is fresh, full a compilation of flavour and excitingthe way you have lived. The background to Thinking back over the food we eat, that is in Israel so true and Palestine with for the regionfirst time, I looked on a recipe book as an elegant way of seeing someone else's rich supply of vegetables, pulses and grainshistory.|amazonuk=<amazonuk>0091933684</amazonuk>

 {{newreviewFrontpage|authorisbn=Xanthe MiltonMiller_Five|title=Eat Me!Five Ways to Cook Asparagus (and Other Recipes): The Stupendous, Self-raising World the Art and Practice of Cupcakes and Bakes According to Cookie GirlMaking Dinner|author=Peter Miller

|summary=What When you've been producing meals for around about half a century the chances are that, like me, you have a stunning book this isfairly regular set of menus which you produce. The insideHopefully, that it's not quite in the 'fishcakes! Goodness isit Friday already?' realm but you 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 you're going to try. The inspiration to read ''Five Ways to Cook Asparagus'' was simple and serendipitous - I was almoststunned in a less positive way by 'd just come home with the brightness first of the front coverseason's English asparagus when the book arrived in the post. I doncouldn't like pink at the best of times''not'' have a look, and this book is very, verypink.|amazonuk=<amazonuk>0091925118</amazonuk>now could I?

 {{newreviewFrontpage|authorisbn=Michael BoothKunin_Good|title=Sushi Good Clean Food: Plant-Based Recipes That Will Help You Look and Beyond: What the Japanese Know About CookingFeel Your Best|author=Lily Kunin

|summary=Japanese food has a tendency I've got to sound begin by outlining a bit freakish or even controversialbias: I don't like food fads. Raw fish? Octopus ice cream? Whale meat? Yet There's a very good reason for avoiding gluten if you are coeliac, but if it is slowly infiltrating the UK with sushi conveyor belt restaurants popping up everywhere and noodle bars offering Westernised bowls of steaming noodles's simply a food choice then you make life more difficult for people who ''must'' avoid gluten. In this book Michael Booth takes his wife and two young children The same point applies to experience the real thing, travelling across the whole a lot of Japan tasting an enormous range of foods and learning about their history, how the foods other food 'intolerances'. I believe in eating a balanced diet but will happily admit that I have been produced and are cooked and eaten.|amazonuk=<amazonuk>0099516446</amazonuk>}} {{newreview|author=Cass Titcombe, Patrick Claytonmy own no-Malone and Dominic Lake|title=Canteengo areas: Great British Food|rating=4.5|genre=Cookery|summary=I love food don't eat processed sugars because they're empty calories and after a couple of weeks without them I can happily read a recipe book for fun and for inspirationdiscovered that I don't actually like the taste. ItI don's always good t touch caffeine and haven't done so since I discovered what it did to see what cookery books spawned by restaurants offermy blood pressure. Just occasionally you spot a combination of foods which you would never have thought ofHaving said all this, but I'm quite happy to read books which works brilliantly''do'' advocate avoiding certain food groups, but more often Isimply because (a) there ''might'' be something in it and (b) people who've found myself wondering two things. Who, in their own home, would go had to the trouble of creating these dishes and, more importantly, who would want inventive to eat them? create a varied diet with restricted ingredients often come up with some excellent recipes. At the other end of the scale you find And that was how I came to ''Canteen: Great British Good Clean Food' and you heave a sigh of relief'.|amazonuk=<amazonuk>0091936322</amazonuk>

 {{newreviewFrontpage|authorisbn=Mo SmithYang_Food|title=The Lazy Cook's Family Favourites|rating=4.5|genre=Cookery|summary=These days I get very nervous when I hear about books for 'lazy' cooks, or how to cheat when preparing meals. There's a very simple reason for this: good food, prepared using seasonal ingredients which don't break the budget needs skill and knowledge and neither are the prerogative of the lazy. Mo Smith might like us to think that she's lazy, but take my word for it – she isn't. She might have learned a few tricks for making good food quickly, but she's a woman who knows her onions and all sorts of other food.|amazonuk=<amazonuk>0749007826</amazonuk>}} {{newreview|author=Jim Lahey |title=My Bread: the Revolutionary No-work, No-knead Method|rating=4.5|genre=Cookery|summary=It's a long time since I did Home Economics at school, but a major part of it was learning methods, which, I was assured would stand me in good stead for the rest of my life. A Victoria sponge was a careful progression of creaming and gently adding flour and eggs. A white sauce had a couple of these methods, but essentially it meant working through a series of instructions until they became second nature. Bread was the worst requiring fermenting, kneading, proving and then more kneading and rising.|amazonuk=<amazonuk>0393066304</amazonuk>}} {{newreview|author=Stuart Brown|title=Mma Ramotswe's Cookbook|rating=4|genre=Cookery|summary=I expect there will be a few people who spot this book on the shelves and wonder who Mma Ramotswe is, but [[:Category:Alexander McCall Smith|Alexander McCall Smith's]] legion of fans certainly won't be amongst them. This cookbook is a nice tie-in to the books, written with a foreword from AMS himself, and full of flavoursome recipes that are spoken of in his series of books about Mma Ramotswe and her Number One Ladies Detective Agency. Illustrated with beautiful photography, lots of quotes from the books, and lots of information about Botswana's rich variety of food it's a wonderful mix of being both a cookery book, a reference book and a companion work to the Mma Ramostwe books.|amazonuk=<amazonuk>184697139X</amazonuk>}} {{newreview|author=Ani Phyo|title=Ani's Raw Food Desserts|rating=4|genre=Cookery|summary=I'm always keen Guide to try new desserts. I'm also - in a low-key kind of way - quite a fan of raw-food eating. I read a couple of books on the topic some years ago, and was inspired by the medical anecdotes, and also the 'green' aspects of eating primarily raw food. But most of the raw food recipes I've come across are over complex. So most of the time I made raw juices and smoothies, and eat some salad and fresh fruit and nuts, but my diet is mainly non-raw.|amazonuk=<amazonuk>0738213063</amazonuk>}} {{newreviewLowering Blood Pressure: 6 Simple Steps|author=Keith Floyd|title=Stirred But Not Shaken: The AutobiographyYuchi Yang

|summary=I am Yuchi Yang has been a committed vegetarianregistered dietitian for over twenty years and she's allowing us the benefit of her knowledge to help us to reduce our blood pressure ''without'' taking medication, who strongly believes although she does stress that if you ''are'' taking medication you shouldn't stop doing so without consulting your doctor. You can reduce your BP in the health benefits of six steps, which are actually a meat free dietlot simpler than they sound. Does it work? Yes, it does: I have in the past 've been tempted eating this way for more than two years and I've gone from having 'very worrying' blood pressure readings to go completely vegan, but the lure getting a smile when they're taken and being told that my BP is perfectly normal - and that's without taking medication of chocolate and cheese proved too strong. I have no will powerany sort.|amazonuk=<amazonuk>0738213276</amazonuk>

 {{newreviewFrontpage|authorisbn=Phil VickeryBacchia_Italian|title=Phil Vickery's PuddingsItalian Street Food|author=Paola Bacchia

|summary=I have a weakness Books about Italian food are everywhere, with recipes for puddings pizza, pasta dishes and whilst I wouldn't consider buying all the usual suspects. In a ready meal winter which seems to be starting hard all too early what I will happily trawl wanted was sunshine - and the aisles for a good desert when I haven't sort of food which you find on the time to spend Italian streets and in those bars which only the kitchenlocals know about. So It's the sort of food which you eat on the move, or leaning against the opportunity to read a book with the subbar -title tables and chairs don't usually come into the equation. For the most part, it doesn'every pudding you have ever wanted t aspire to makebeing '' was simply too good to pass up. I have two favourites when I think of puddings – Tarte Tatin healthy'' - frying plays a larger part than it does in a virtuous diet and it is a little short on fruit and Crème Brulee – so I was keen to see Phil Vickeryveg - but we can all be a bit naughty on occasions, can's recipes for these classics.|amazonuk=<amazonuk>1847376835</amazonuk>t we?

{{newreview|author=Jennifer McCann |title=Vegan Lunch Box Around the World|rating=3.5|genre=Cookery|summary=I am a long-time Vegetarian but sometimes flex up (or down, depending Move on how you look at it) to Vegan since I don't like eggs unless cleverly disguised as a cake, and don't drink milk. Not having either in the house most of the time means cooking some recipes can be a pain, so I was keen to have a look at this book for ideas of what I could use as substitutes.|amazonuk=<amazonuk>0738213578</amazonuk>}}[[Newest Crafts Reviews]]