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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Nigel Slater1454955546|title=Eat - The Little Book of Fast Food|rating=4.5|genre=Cookery|summary=In my kitchen there's a battered (in both senses of the word) copy of ''Real Fast Food'', 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 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 - and the food is fast in the sense that you're talking about a maximum of an hour, although occasionally the cooking takes longer. I'm glad that we're moving away from 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 one.|amazonuk=<amazonuk>0007526156</amazonuk>}} {{newreviewSugarless|author=Paul Hollywood|title=Paul Hollywood's Bread: How to make great breads into even greater mealsNicole M Avena
|rating=5
|genre=CookeryLifestyle|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 weThis isn've always used t a bread-makerdiet book. 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 makelast thing anyone needs is another diet book. I was tempted to see what else we could achieve and whilst the television series didn't promise that it would be ''easy'' it did leave me with confidence that we could do ''better''. Buying the book was the next step.|amazonuk=<amazonuk>1408840693</amazonuk>}}
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<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Will Torrent1635866847|title=Patisserie at HomeThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5|genre=CookeryLifestyle|summary=It's strange, the things that make you ''immediately'' feel that this is the book for you. Before I started reading ''The Lavender Companion'', Ivisited the author've always been in awe s [https://www.pinelavenderfarm.com/ website] and there's a picture of a slice of people who can make great desserts - the ones which taste amazing AND look stunning chocolate cake on the platehomepage. I have used [[The Roux Brothers on Patisserie by Michel don't eat cakes and Albert Roux]] desserts - but I wanted that cake viscerally. (thatThere's Michel Roux seniora recipe in the book, by the way and not his sonwhich I'm avoiding with some difficulty!!) but Then I found started reading the book almost pernickety in some of its requirements and I've long wished for was told to make a book which was rather more relaxed and aimed at mess of it. Notes in the home cook rather than someone who aspired margins are sanctioned. You get to fold down the corners of pages. You suspect that smears of butter would not be a professional chefproblem. I ''Patisserie at Homeloved'' seemed to fit the billthis book already.|amazonuk=<amazonuk>1849753547</amazonuk>
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{{newreviewFrontpage|authorisbn=Hannah Miles3791388398|title=CheesecakeNew European Baking: 99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5
|genre=Cookery
|summary=This is probably one of the most unusual baking books I have a weakness 've encountered. It's built around 99 recipes for cheesecakebreads, brioches and pastries but the genuine item rather than recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the overtwentieth and early twenty-sweet lookalikes found in some supermarketsfirst centuries. I love that unctuous richness and We start with the slightly tart taste on basics - the tongue. Iequipment you'll need (there'm less keen on what they deliver in terms of caloriess nothing extravagant or indulgent) and the ingredients, but that simply means that cheesecake has to be an occasional treat - and where the best that there author is aroundparticular. So, ''Cheesecake'' by Hannah Miles was going to press all You might not have realised that different salts can change the right buttons. Hannah reached flavour and sensation on the final tongue of Masterchef in 2007the finished product but, apparently, so she knows a thing or two about foodthey do.|amazonuk=<amazonuk>1849753520</amazonuk>
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{{newreviewFrontpage|authorisbn=Tori Finch1398508632|title=A Perfect Day for a PicnicThe Wilderness Cure|author=Mo Wilde|rating=45|genre=CookeryLifestyle|summary=There are strange reasons why books appeal to you. With ''A Perfect Day It had been on the cards for a Picnic'' my immediate reaction while but it was it would be lovely to have the ''weather'', never mind the week-long consumer binge which pushed Mo Wilde into beginning her year of eating only wild food. Then I had a look at the spine of the book (I know - I'm sad) and it looked just like one The end of those expensive linen glass cloths - you knowNovember, the ones you have to ''iron'' and it brought back such memories of childhood picnics that I had to see what particularly in Central Scotland was on offer.|amazonuk=<amazonuk>1849753539</amazonuk>}} {{newreview|author=Andy Bates|title=Andy Bates: Modern Twists on Classic Dishes|rating=3|genre=Cookery|summary=I do tire of cook books which regurgitate what are essentially 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>
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{{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
|rating=4
|genre=Cookery
|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>}}
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{{newreviewFrontpage|authorisbn=Prue Leith0241480442|title=RelishHealthy Vegan The Cookbook: My Life on a PlateVegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien
|rating=4.5
|genre=Cookery
|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>
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{{newreviewFrontpage|authorisbn=Andrew Webb1529418100|title=Food BritanniaBruno's Challenge and Other Dordogne Tales|author=Martin Walker
|rating=4
|genre=CookeryShort Stories|summary=I've always suspected that British food gained its dreadful reputation after m not usually a fan of short stories - I find it all too easy to put the end of World War II. Rationing lasted for many years book down between stories and the sort forget to pick it up again - but I am a fan of food which you could buy Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the average hotel or restaurant temptation to read ''Bruno's Challenge'' was pretty poorhard to resist and I'm rather glad that I didn't even try. An image like that sticks: we might have Stilton cheeseFor those new to the series, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we are thought of as the people who eat the food of a post-war boarding house. Andrew Webb is a food journalist and photographer - and hethere's set out an excellent introduction that will tell you all you need to prove that thereknow about who's a wealth of regional food, traditional recipes who and passionate producers just waiting the background to be foundwhy Bruno is in St Denis.|amazonuk=<amazonuk>1847946232</amazonuk>
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{{Frontpage
|isbn=1787332098
|title=How to Love Animals in a Human-Shaped World
|author=Henry Mance
|rating=5
|genre=Politics and Society
|summary=''When we do think about animals, we break them down into species and groups: cows, dogs, foxes, elephants and so on. And we assign them places in society: cows go on plates, dogs on sofas, foxes in rubbish bins, elephants in zoos, and millions of wild animals stay out there, ''somewhere,'' hopefully on the next David Attenborough series.''
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 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 company of humans and the company of animals, I would probably choose the animals. I insisted that I read this 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 decision would not be comfortable.}}{{newreviewFrontpage|authorisbn=Lucie Cash0008333173|title=Fairytale FoodHungry: A Memoir of Wanting More|author=Grace Dent|rating=3.5|genre=CookeryAutobiography|summary=Are I'm always relieved when Grace Dent is one of the judges on ''Masterchef''. You know that you looking for a gift for 're going to get an honest opinion from someone who enjoys cooking and who has an interest in fairy tales? whom you sense does real food rather than fine dining most of the time. If You also ponder on how she can look so, this book could well be your perfect answerelegant with all that good food in front of her. It has over sixty recipes - none of them at all complex - and theyI're all associated with favourite fairy tales. Instead of the usual carefully-primped pictures of ve often wondered about the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from woman behind the tales media image and I didn't find a double page spread which didn't have some entertaining embellishment. ItHungry: A Memoir of Wanting More's also a bonus that there's is a gentle humour stunning read which will make you laugh and break your heart in the illustrations, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>equal measures.
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{{newreviewFrontpage|authorisbn=Marian KeyesTee_Gross|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez
|rating=4
|genre=CookeryChildren's Non-Fiction|summary=Right now The misuse of language is a modern disease. Too many times something is described as awesome or stupendous, but were you are probably thinking 'Marian Keyestruly awed by it? She writes chick-lit doesn't sheOr stupefied? WhatPeople just seem to pluck words out of the ether and pretend that they are the correct ones. Are the recipes in Susanna Tee and Santy Gutierrez's she doing writing a cookbook?' YouThis Cookbook is Gross'll quite probably also be looking at her and thinking that she doesn't look as though she eats a lot of truly gross? For once the output eitherlanguage is not overplayed. WellThese recipes may taste nice, there's a bit of a story behind this book.but in appearance, they are absolutely vile..|amazonuk=<amazonuk>071815889X</amazonuk>
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{{newreviewFrontpage|authorisbn=Jamie Oliver1848993609|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 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 Good Mood Food: Unlock the Power of good old roast beef in front of said flag. It's a splendidly chunky book and beautifully presented. Flick the book open at any page Diet to Think and you're likely to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food... you get the picture) or a recipe accompanied by a full-page photograph of the end product.|amazonuk=<amazonuk>0718156811</amazonuk>}} {{newreviewFeel Well|author=Nigella Lawson|title=Kitchen: Recipes from the Heart of the HomeCharlotte Watts and Natalie Savona|rating=4.5
|genre=Cookery
|summary=Nigella LawsonI thought I was getting a cookbook: I liked the idea of a series of recipes which would make me feel happy. For once this isn's latest offering is subtitled 'recipes from the heart t a case of home'if it sounds too good to be true, which it probably is ' - it's a very vague title whose significance (undoubtedly clear to those who watch the TV versions) I fail to decode. All cooking is done in case of getting something which could change your life for the kitchen after all. But I suppose coming up with interesting titles better - for general collections of recipes is not that easy, so I'll leave it at thatgood - rather than a quick fix.|amazonuk=<amazonuk>0701184604</amazonuk>
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{{newreviewFrontpage|authorisbn=Clarissa Dickson Wright0241367875|title=A History of English FoodCompletely Perfect: 120 Essential Recipes for Every Cook|author=Felicity Cloake
|rating=5
|genre=Cookery
|summary=Hugh Fearnley-Whittingstall wants to make it clear that It''River Cottages a novel concept for a cookery book: Veg Every Day!these are not Felicity Cloake'' is s recipes but the best ones she found to do a particular job - the job of delivering the best meal, the ''vegetableCompletely Perfect'' cookbook meal of the title. Think of it as the equivalent of a comparison site for when you want to renew the car insurance and that then taking the best elements out of each recipe to make perfection. There's nothing cutting edge here: it's up to the reader sort of food which we've been eating for decades and probably will be for decades to determine whether or not itcome. There's a reason for that: roast chicken followed by apple crumble ''vegetarianworks'' cookbook. He makes it quite clear and providing that heyou don's not t have a vegetarian and has no intention of becoming oneor a vegan at table, but for the four months which it took to film the series of which this is the book he didn't touch a scrap of meat or fish. It's a new Hugh, but the slimmed-down version meal which is the result of a conscious decision before filming began rather unlikely to do other than the consequences of the change of dietgo down well. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>
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{{newreviewFrontpage|authorisbn=Matt ArmendarizKay Vintage|title=On A Stick!Vintage Kitchenalia|author=Emma Kay|rating=43.5
|genre=Cookery
|summary=ThereOver the half-century and more that I've been preparing meals on a regular basis I's ve seen food preparation move from being just something rather fun about eating your food off you did to an obsession akin to a stickreligion. The My first thing that springs kitchen had nothing in the way of luxury - it was there to make meals as nutritiously and economically as possible: my mind current kitchen is candy floss (I never buy it when not ''quite'' state of the art, but it's equipped to a high standard and is a pleasure to work in a bag...sacrilegious!) but if you think about it there are lots But what of things you can eat off a stickall the equipment which went before, both savoury and sweet. And which paved the author of this cookery book would way to what we have now? Emma Kay is going to give you believe that everything tastes better when it's eaten off a stick!|amazonuk=<amazonuk>1594744890</amazonuk>quick trip through the history.
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{{newreviewFrontpage|authorisbn=Jojo TullohJopson_Science|title=East End ParadiseThe Science of Food: Kitchen Garden Cooking In The CityAn exploration of what we eat and how we cook|author=Marty Jopson
|rating=4
|genre=Cookery
|summary=ItI's easy to think ve always believed that growing your own fruit and vegetables is only possible if you live understood ''why'' something worked in the country a particular way it was very easy to remember ''how'' it worked and have a large garden, but Jojo Tulloh prove that what you can live in a city, have an allotment – in her case a patch of East London waste ground – needed to do. The food we eat is no exception to this rule and put good food on the family's table. Even if you don't have The One Show'' resident scientist Marty Jopson has undertaken to explain how things work in the luxury of an allotment (kitchen - and in some areas he covers everything from the waiting list is longer than most people can contemplate) there are still ways that almost everyone can produce some type of their own knives we use through to the foodof the future. You might wonder why this mattersBest of all, but anything you grow yourself is going to be fresher when you eat he does it and taste far better than anything you pick up at the supermarketin language that even a science illiterate like me can understand.|amazonuk=<amazonuk>0099523590</amazonuk>
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{{newreviewFrontpage|authorisbn=Charles LambHayward New|title=Great FoodJuan Altamiras' New Art of Cookery: A Dissertation Upon Roast Pig and Other EssaysSpanish Friar's Kitchen Notebook|author=Vicky Hayward
|rating=4
|genre=Cookery
|summary=In 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his ''A Dissertation Upon Roast PigNew Art of Cookery, Drawn From the School of Economic Experience'' is . It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. The style was informal, chatty and humorous on occasions and it was aimed, not at those who could afford to cook on a collection of foodgrand scale, but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the ingredients were -related essays from for the early 19th century, with most part - modestly priced there is a humorous bentstress on the careful combination of flavours and aromas. TheySpices 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're but a few pages each - a light read to bring a smile to your faceown region, Aragon, then on to the next little foodie treatIberian court and the New World.|amazonuk=<amazonuk>0241951003</amazonuk>
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{{newreviewFrontpage|authorisbn=Dr A W ChaseFederman_Fasting|title=Great Fasting and Feasting - The Life of Visionary Food: Buffalo Cake and Indian PuddingWriter Patience Gray|author=Adam Federman
|rating=4
|genre=Cookery
|summary=Think 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 slimtelephone, American Mrs Beeton (grew much of her cookbookown food, not and gathered and ate wild plants alongside her) neighbours in this economically impoverished region. She was fond of saying that she wrote only for herself and you've got her friends, yet her growing reputation brought a rough idea steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the premise other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005, the BBC described her as an ''Buffalo Cake and Indian Puddingalmost forgotten culinary star.''. It includes recipes for such treats as Minnesota corn breadYet her influence, popcorn puddingparticularly among chefs and other food writers, pumpkin pie has had a lasting and pork cakeprofound effect on the way we view and celebrate good food and regional cuisines. The recipes arenGray't the whole picture, though. Dr Alvin Wood Chase s prescience was a travelling salesman as well as an author, so being blessed with unrivalled: She wrote about what today we would call the gift Slow Food movement--from foraging to eating locally--long before it became part of the gab, he peppers his recipes with anecdotes and comments to amuse and entertain the readercultural mainstream.|amazonuk=<amazonuk>0241950996</amazonuk>
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{{newreviewFrontpage|authorisbn=Elizabeth DavidMordechai_Simple|title=Great FoodSimple Fare: A Taste of the SunSpring and Summer|author=Karen Mordechai
|rating=4
|genre=Cookery
|summary=There are three Karen Mordechai's family history has its roots in the Jerusalem of the 1950s when people to whom I owe my ability to put imaginative from around the globe were coming together in a young country and tasty food on forming their own way of living. When the table: [[:Category:Nigel Slater|Nigel Slater]] for taking away family then emigrated to the mystiqueUnited States they brought this way of cooking with them, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that along with the tradition of sharing and enjoying 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 Mordechai believes that cookery books were about far more than recipes I appreciated her true worth. In the wonderful food''Great Food'' series Penguin have given us a selection of her writing s ability to bring people together is unparalleled and that the food you make is a demonstration compilation of how she changed the way you have lived. Thinking back over the food we eat, that post-war Britain thought about foodis so true and for the first time, I looked on a recipe book as an elegant way of seeing someone else's history.|amazonuk=<amazonuk>0241951089</amazonuk>
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{{newreviewFrontpage|authorisbn=Miller_Five|title=Max Clark Five Ways to Cook Asparagus (and Other Recipes): the Art and Susan SpaullPractice of Making Dinner|titleauthor=Leith's Meat BiblePeter Miller
|rating=5
|genre=Cookery
|summary=IWhen you've been cooking beef producing meals for almost around about half a century and I thought the chances are that I was making , like me, you have a pretty good job fairly regular set of itmenus which you produce. Hopefully, but last weekend I cooked the best beef I have ever done and it was down to 'Leiths not quite in the 's Meat Biblefishcakes! Goodness is it Friday already?'realm but you probably have something in your culinary locker for every occasion. It wasn't because I had suddenly found takes a recipe very good book to make you settle down and actually read what it has to top all the others – offer and it was because this book doesn't just tell s an exceptional one where you end up with lots of dog-eared pages for recipes which you ''what'' re going to do; it tells you whytry. Because of this I made some fairly minor adjustments The inspiration to read ''Five Ways to how Cook Asparagus'' was simple and serendipitous - I cooked 'd just come home with the beef – and first of the season's English asparagus when the book arrived in the results were amazingpost. ItI couldn't ''not's the ultimate meat cookbook and unless you're vegetarian or vegan you should have one.|amazonuk=<amazonuk>0747590478</amazonuk>a look, now could I?
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{{newreviewFrontpage|authorisbn=Gregg WallaceKunin_Good|title=Gregg's Favourite PuddingsGood Clean Food: Plant-Based Recipes That Will Help You Look and Feel Your Best|author=Lily Kunin
|rating=4
|genre=Cookery
|summary=Anyone I've got to begin by outlining a bias: I don't like food fads. 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 has watched Gregg Wallace on ''MasterChefmust'' avoid gluten. The same point applies to a lot of other food 'intolerances'. I believe in eating a balanced diet but will be aware of his passion (and happily admit that is I have my own no-go areas: I don't eat processed sugars because they'notre empty calories and after a couple of weeks without them I discovered that I don'' putting it too strongly) for puddingst actually like the taste. HeI don's never lost his sweet tooth t touch caffeine and, unlike many men, is not afraid haven't done so since I discovered what it did to admit itmy blood pressure. He takes Having said all this, I'm quite happy to read books which ''do'' advocate avoiding certain food groups, simply because (a child-like delight ) there ''might'' be something in the final course it and has been known (b) people who've had to go against the professional judge if something particularly appeals inventive to him: he's salvaged the pride of many create a contestant varied diet with his restricted ingredients often come up with some excellent recipes. And that was how I came to ''yummyGood Clean Food''.|amazonuk=<amazonuk>060062143X</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Anna Del ConteYang_Food|title=Risotto with NettlesA Food Guide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang
|rating=4
|genre=Cookery
|summary=What Yuchi Yang has been a stunning book this isregistered 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, although she does stress that if you ''are'' taking medication you shouldn't stop doing so without consulting your doctor. The insideYou can reduce your BP in six steps, that iswhich are actually a lot simpler than they sound. Does it work? Yes, it does: I was almoststunned in a less positive 've been eating this way by the brightness of the front cover.for more than two years and I don't like pink at the best of times, ve gone from having 'very worrying' blood pressure readings to getting a smile when they're taken and this book being told that my BP is very, verypinkperfectly normal - and that's without taking medication of any sort.|amazonuk=<amazonuk>0091925118</amazonuk>
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{{newreviewFrontpage|authorisbn=Michael BoothBacchia_Italian|title=Sushi and Beyond: What the Japanese Know About CookingItalian Street Food|author=Paola Bacchia
|rating=4
|genre=Cookery
|summary=Japanese Books about Italian food has a tendency to sound a bit freakish or even controversial. Raw fish? Octopus ice cream? Whale meat? Yet it is slowly infiltrating the UK are everywhere, with sushi conveyor belt restaurants popping up everywhere recipes for pizza, pasta dishes and noodle bars offering Westernised bowls of steaming noodlesall the usual suspects. In this book Michael Booth takes his wife a winter which seems to be starting hard all too early what I wanted was sunshine - and two young children to experience the real thing, travelling across sort of food which you find on the whole of Japan tasting an enormous range of foods Italian streets and learning in those bars which only the locals know about their history, how the foods have been produced and are cooked and eaten.|amazonuk=<amazonuk>0099516446</amazonuk>}} {{newreview|author=Cass Titcombe, Patrick Clayton-Malone and Dominic Lake|title=Canteen: Great British Food|rating=4.5|genre=Cookery|summary=I love food and I can happily read a recipe book for fun and for inspiration. It's always good to see what cookery books spawned by restaurants offer. Just occasionally you spot a combination the sort of foods food which you would never have thought ofeat on the move, but which works brilliantly, but more often Ior leaning against the bar - tables and chairs don've found myself wondering two thingst usually come into the equation. Who, in their own home, would go to For the trouble of creating these dishes andmost part, more importantly, who would want it doesn't aspire to eat them? At the other end of the scale you find being ''healthy'Canteen: Great British Food' - frying plays a larger part than it does in a virtuous diet and you heave it is a little short on fruit and veg - but we can all be a sigh of relief.|amazonuk=<amazonuk>0091936322</amazonuk>bit naughty on occasions, can't we?
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