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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Rachel Khoo1454955546|title=My Little French KitchenSugarless|author=Nicole M Avena|rating=45|genre=CookeryLifestyle|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 This isn't a look at local markets, shops, villages and towns, farms and homes - and the local customs and quirks to be found in each areadiet book. You get over a hundred recipes and plenty of images which set the scene or illustrate the finished dishThe last thing anyone needs is another diet book. 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>}}
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<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Maria Del Mar Sacasa and Tara Striano1635866847|title=Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, The Lavender Companion|author=Jessica Dunham and Cocktail Party SnacksTerry Barlin Vesci|rating=34.5|genre=CookeryLifestyle|summary=I nearly didnIt's strange, the things that make you ''immediately''t read feel that this is the book - for you. Before I started reading ''cocktailsThe Lavender Companion'' are not something which appear in our house - but fortunately , I had visited the author's [https://www.pinelavenderfarm.com/ website] and there's a picture of a look at slice of chocolate cake on the subtitle homepage. I don't eat cakes and realised desserts - but I wanted that mulled ciders, hot toddies, punches and pitchers appealed a great deal morecake viscerally. (There's a recipe in the book, which I'm never averse avoiding with some difficulty!!) Then I started reading the book and I was told to something warm and reviving after being out make a mess of it. Notes in the winter coldmargins are sanctioned. Even better is You get to fold down the fact corners of pages. You suspect that it all comes in smears of butter would not be a well-presented, hardback problem. I ''loved'' this book which will stand a lot of duty in the kitchenalready. |amazonuk=<amazonuk>1594746419</amazonuk>
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{{newreviewFrontpage|authorisbn=Nigel Slater3791388398|title=Eat - The Little Book of Fast FoodNew European Baking: 99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila
|rating=4.5
|genre=Cookery
|summary=In my kitchen there's a battered (in both senses This is probably one of the word) copy of ''Real Fast Food'', Nigel Slatermost unusual baking books I's first bookve encountered. Twenty one years later heIt's revisited built around 99 recipes for breads, brioches and pastries but the recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the idea twentieth and given us ''Eat: The Little Book of Fast Food''early twenty-first centuries. Now itWe start with the basics - the equipment you'll need (there's 'small' as any book containing over six hundred ideas for dinners (complete with lots of excellent photographs by Jonathan Lovekinnothing extravagant or indulgent) can be small - and the food is fast in the sense that you're talking about a maximum of an houringredients, although occasionally where the cooking takes longerauthor is particular. I'm glad You might not have realised that we're moving away from different salts can change the flavour and sensation on the idea tongue 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 onefinished product but, apparently, they do.|amazonuk=<amazonuk>0007526156</amazonuk>
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{{newreviewFrontpage|authorisbn=Paul Hollywood1398508632|title=Paul Hollywood's Bread: How to make great breads into even greater mealsThe Wilderness Cure|author=Mo Wilde
|rating=5
|genre=CookeryLifestyle|summary=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 eating only wild food. The end of November, particularly in Central Scotland was perhaps not the best time to start, in a happy accident which started me watching Paul Hollywood's television series about bread world where the normal sores had been exacerbated by climate change, Brexit and baking - and it quickly became compulsive viewinga pandemic. Wilde had a few advantages: the area around her was a known habitat with a variety of terrains. We were predisposed She had electricity which allowed her to the basic idea as it's many years since we last bought run a loaffridge, but we've always used freezer and dehydrator. She had a breadcar -makerand fuel. The results have been good and far better than anything you could buy anywhere but an artisan bakeryMost importantly, but there are limitations as to what you can make. I she had shelter: this was tempted not a plan 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 ''betterlive''wild just to live off its produce. Buying the book was the next step.|amazonuk=<amazonuk>1408840693</amazonuk>
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{{newreviewFrontpage|isbn=1635864674|authortitle=Chloe Coker Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and Jane Montgomery More|titleauthor=The Vegetarian PantryJoy Howard
|rating=4
|genre=Cookery
|summary=Chloe Coker and Jane Montgomery aren't strict vegetarians, but they are ''passionate about fresh, healthy, seasonal, meatThink of it as no-free cooking.'' A shared frustration about being unable to find the inspiration and ideas they wanted led to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eaterswhining dining. Reassuringly they're not out to convert anyone - just to give some inspiration, particularly to people who haven't tried this type of food before. Some recipes are suitable for vegans (or can be easily adapted) and they're clearly marked, as are those suitable for people with a gluten intolerance.|amazonuk=<amazonuk>184975344X</amazonuk>}}
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{{newreviewFrontpage|authorisbn=Hannah Miles0241480442|title=CheesecakeHealthy Vegan The Cookbook: Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=4.5
|genre=Cookery
|summary=Emotionally, I have am a weakness for cheesecakevegan. Mentally, the genuine item rather than the over-sweet lookalikes found in some supermarketsI am a vegan. I love that unctuous richness read [[How to Love Animals in a Human-Shaped World by Henry Mance]] and was appalled by the slightly tart taste on the tongueway in which we treat animals in our search for (preferably cheap) food. Practically, Iam not a vegan. It worked for a while apart from the odd blip with regard to cheese but then a perfect storm of those events which you hope don'm less keen on what they deliver t occur too often in terms of calories, but that simply means that cheesecake has your lifetime tempted me back to be an occasional treat animal- and the best that there is aroundbased protein. So, It wasn''Cheesecake'' by Hannah Miles 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 going to press all the right buttons. Hannah reached the final ease of Masterchef being able to get sufficient protein when meals were often snatched in 2007, so she knows a thing or two about foodfew spare moments.|amazonuk=<amazonuk>1849753520</amazonuk>
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{{newreviewFrontpage|authorisbn=Tori Finch1529418100|title=A Perfect Day for a PicnicBruno's Challenge and Other Dordogne Tales|author=Martin Walker
|rating=4
|genre=CookeryShort Stories|summary=There are strange reasons why books appeal I'm not usually a fan of short stories - I find it all too easy to put the book down between stories and forget to pick it up again - but I am a fan of Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the temptation to you. With read ''Bruno'A Perfect Day for a Picnics Challenge'' my immediate reaction was it would be lovely hard to have the ''weatherresist and I'm rather glad that I didn', never mind the foodt even try. Then I had a look at For those new to the spine of the book (I know - Iseries, there'm sad) and it looked just like one of those expensive linen glass cloths - s an excellent introduction that will tell you know, the ones all you have need to know about who''iron'' s who and it brought back such memories of childhood picnics that I had the background to see what was on offerwhy Bruno is in St Denis.|amazonuk=<amazonuk>1849753539</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.''
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{{newreviewFrontpage|authorisbn=Margaret Powell0008333173|title=The Downstairs CookbookHungry: Recipes From A 1920s Household CookMemoir of Wanting More|author=Grace Dent|rating=45|genre=CookeryAutobiography|summary=Margaret Powell began her life in service as a housemaid, but she had an interest in cooking (her mother wouldnI'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 m always relieved when Grace Dent is one of the grand houses judges on the nineteen twenties. ''The Downstairs CookbookMasterchef'' is her collection . 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 the recipes which she used, or which were current at the time. But it's more than You also ponder on how she can look so elegant with all thatgood food in front of her. Think of it as being rather like a visit to a good cookery school where youI'd collect all those hints ve often wondered about the woman behind the media image and tips which make recipes ''workHungry: A Memoir of Wanting More'' is a stunning read which will make you laugh and the anecdotes about life break your heart in a professional kitchenequal measures.|amazonuk=<amazonuk>0230767834</amazonuk>
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{{newreviewFrontpage|authorisbn=Danaan ElderhillTee_Gross|title=The Magic Book of CookeryThis Cookbook is Gross|rating=3.5|genreauthor=Spirituality Susanna Tee 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 Carluccio|title=A Recipe for LifeSanty Gutierrez
|rating=4
|genre=AutobiographyChildren's Non-Fiction|summary=Antonio Carluccio The misuse of language is a name you know well if you've any interest in food and particularly Italian foodmodern disease. He's well known Too many times something is described as a cookawesome or stupendous, restaurateur, deli owner, television personality but were you truly awed by it? Or stupefied? People just seem to pluck words out of the ether and authorpretend that they are the correct ones. In everything he's done he's concentrated on Are the flavour of the food - this isn't the man to turn to if you're interested recipes in fine dining as thereSusanna Tee and Santy Gutierrez's a lack of frills and ostentation - and he has his own phrase to describe his vision. 'Mof mof' stands for 'maximum of flavour and minimum of fussThis Cookbook is Gross'truly gross? For once the language is not overplayed. He's a man after my own heart These recipes may taste nice, but when I thought about it I realised that I knew little, beyond the occasional news itemin appearance, of Carluccio the man. His autobiography came at just the right timethey are absolutely vile.|amazonuk=<amazonuk>1742703925</amazonuk>
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{{newreviewFrontpage|authorisbn=Prue Leith1848993609|title=RelishGood Mood Food: My Life on a PlateUnlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona
|rating=4.5
|genre=Cookery
|summary=I 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't a case of 'Everyone'' knows that when you chop onionsif it sounds too good to be true, you cry, but have you ever wondered it probably is'- it'exactly'' why this happens? More to the point have you ever considered what you might be able to do so that you don't need to look like s a snivelling wreck every time you make kedgeree? Life is littered with such conundrums (along with case of getting something which could change your life for the oldbetter -wives'for good -tale solutions) but there seem to be more of them in the kitchen rather than elsewhere. Robert L Wolke has a column in the ''Washington'' ''Post'' in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common sensequick fix. |amazonuk=<amazonuk>0393341658</amazonuk>
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{{newreviewFrontpage|authorisbn=Andrew Webb0241367875|title=Food Britannia|rating=4|genre=Cookery|summary=I've always suspected that British food gained its dreadful reputation after the end of World War II. Rationing lasted Completely Perfect: 120 Essential Recipes 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 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 he's set out to prove that there's a wealth of regional food, traditional recipes and passionate producers just waiting to be found.|amazonuk=<amazonuk>1847946232</amazonuk>}} {{newreviewEvery Cook|author=Lucie Cash|title=Fairytale FoodFelicity Cloake|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 - 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 I didn't find a double page spread which didn't have some entertaining embellishment. It's also a bonus that there's a gentle humour in the illustrations, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>}} {{newreview|author=Marian Keyes|title=Saved by Cake: Over 80 Ways to Bake Yourself Happy|rating=4
|genre=Cookery
|summary=Right now you It's a novel concept for a cookery book: these are probably thinking not Felicity Cloake'Marian Keyes? She writes chicks recipes but the best ones she found to do a particular job -lit doesnthe job of delivering the best meal, the ''t she? Completely Perfect'' meal of the title. Think of it as the equivalent of a comparison site for when you want to renew the car insurance and then taking the best elements out of each recipe to make perfection. WhatThere's she doing writing a cookbook?nothing cutting edge here: it' Yous the sort of food which we'll quite ve been eating for decades and probably also will be looking at her for decades to come. There's a reason for that: roast chicken followed by apple crumble ''works'' and thinking providing that she doesnyou don't look as though she eats have a vegetarian or a lot of the output either. Wellvegan at table, thereit's a bit of a story behind this book..meal which is unlikely to do other than go down well.|amazonuk=<amazonuk>071815889X</amazonuk>
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{{newreviewFrontpage|authorisbn=Jamie OliverKay Vintage|title=Jamie's Great BritainVintage Kitchenalia|author=Emma Kay
|rating=3.5
|genre=Cookery
|summary=The Royal Wedding in 2011 and 2012's Diamond Jubilee Over the half-century and Olympic Games mean more that I've been preparing meals on a regular basis I'anything'' which can be adorned with ve seen food preparation move from being just something you did to an obsession akin to a Union Jack will bereligion. Barbour do waxed Union Jack dog coats, so My first kitchen had nothing in the way of luxury - it should come was there to make meals as nutritiously and economically as no surprise that Jamie Oliver possible: my current kitchen is here with a large plate not ''quite'' state of good old roast beef in front of said flag. Itthe art, but it's equipped to a splendidly chunky book high standard and beautifully presentedis a pleasure to work in. Flick the book open at any page and you're likely to find a double-page spread But what of pictures (shooting on all the country estateequipment which went before, making traditional cakes, foraging for food... which paved the way to what we have now? Emma Kay is going to give you get the picture) or a recipe accompanied by a full-page photograph of quick trip through the end producthistory.|amazonuk=<amazonuk>0718156811</amazonuk>
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{{newreviewFrontpage|authorisbn=Nigella LawsonJopson_Science|title=KitchenThe Science of Food: Recipes from the Heart An exploration of the Homewhat we eat and how we cook|author=Marty Jopson
|rating=4
|genre=Cookery
|summary=Nigella LawsonI's latest offering is subtitled ve always believed that if you understood ''why'recipes from the heart of home', which is something worked in a particular way it was very vague title whose significance (undoubtedly clear easy to those who watch the TV versions) I fail to decode. 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 easy, so Iremember ''how''ll leave it at thatworked and what you needed to do.|amazonuk=<amazonuk>0701184604</amazonuk>}} {{newreview|author=Clarissa Dickson Wright|title=A History of English Food|rating=5|genre=History|summary=Writing a history of English The food, we eat is no exception to this rule and to some extent drink, must be a daunting task, but as an experienced TV presenter (as one of the ''Two Fat LadiesThe One Show'' with resident scientist Marty Jopson has undertaken to explain how things work in the late Jennifer Paterson) kitchen - and as one who was born in he covers everything from the type of knives we use through to the food of the post-war rationing world future. Best of all, he does it in 1947, Clarissa Dickson Wright is well placed to do solanguage that even a science illiterate like me can understand.|amazonuk=<amazonuk>1905211856</amazonuk>
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{{newreviewFrontpage|authorisbn=Hugh Fearnley-WhittingstallHayward New|title=River Cottage Veg Every Day!Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook|author=Vicky Hayward
|rating=4
|genre=Cookery
|summary=Hugh Fearnley-Whittingstall wants to make it clear that ''River Cottage: Veg Every Day!'' is In 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his ''vegetableNew Art of Cookery, Drawn From the School of Economic Experience'' cookbook . It contained more than two hundred recipes for meat, poultry, game, salted and that it's up to the reader to determine whether or not it's a ''vegetarian'' cookbookfresh fish, vegetables and desserts. He makes The style was informal, chatty and humorous on occasions and it quite clear that he's was aimed, not at those who could afford to cook on a vegetarian and has no intention of becoming onegrand scale, but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the four months which it took to film ingredients were - for the series of which this most part - modestly priced there is a stress on the book he didn't touch a scrap careful combination of meat or fishflavours and aromas. It's a new Hugh, but Spices are used conservatively and the slimmed-down version bluntness of some Moorish cooking is the result eschewed in favour of a conscious decision before filming began rather than something much more subtle and we see influences from Altamiras' own region, Aragon, the consequences of Iberian court and the change of dietNew World. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>
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{{newreviewFrontpage|authorisbn=Matt ArmendarizFederman_Fasting|title=On A Stick!Fasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman
|rating=4
|genre=Cookery
|summary=There's something rather fun about eating your 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 her own food off a stick, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. The first thing She was fond of saying that springs she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to my mind is candy floss (I never buy it her door. This simple and isolated life she chose for herself may help explain her relative obscurity when it's in a bagcompared to the other great food writers of her time: M.F.K.sacrilegious!) but if you think about it there are lots of things you can eat off a stickFisher, Elizabeth David, both savoury and sweetJulia Child. And the author of this cookery book would have you believe So it is not surprising that everything tastes better when itGray died in 2005, the BBC described her as an ''almost forgotten culinary star.'' Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray's eaten off a stick!|amazonuk=<amazonuk>1594744890</amazonuk>prescience was unrivalled: She wrote about what today we would call the Slow Food movement--from foraging to eating locally--long before it became part of the cultural mainstream.
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{{newreviewFrontpage|authorisbn=Jojo TullohMordechai_Simple|title=East End ParadiseSimple Fare: Kitchen Garden Cooking In The CitySpring and Summer|author=Karen Mordechai
|rating=4
|genre=Cookery
|summary=ItKaren Mordechai's easy to think that growing your own fruit and vegetables is only possible if you live 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 have a large gardenforming their own way of living. When the family then emigrated to the United States they brought this way of cooking with them, but Jojo Tulloh prove that you can live in a city, have an allotment – in her case a patch along with the tradition of East London waste ground – sharing and put good enjoying food on the family's table. Even if you donMordechai believes that food't have the luxury of an allotment (s ability to bring people together is unparalleled and in some areas that the waiting list food you make is longer than most people can contemplate) there are still ways that almost everyone can produce some a compilation of their own foodthe way you have lived. You might wonder why this mattersThinking back over the food we eat, but anything you grow yourself that is going to be fresher when you eat it so true and taste far better than anything you pick up at for the supermarketfirst time, I looked on a recipe book as an elegant way of seeing someone else's history.|amazonuk=<amazonuk>0099523590</amazonuk>
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{{newreviewFrontpage|authorisbn=Charles LambMiller_Five|title=Great FoodFive Ways to Cook Asparagus (and Other Recipes): A Dissertation Upon Roast Pig the Art and Other Essays|rating=4|genre=Cookery|summary=''A Dissertation Upon Roast Pig'' is a collection Practice of food-related essays from the early 19th century, with a humorous bent. They're but a few pages each - a light read to bring a smile to your face, then on to the next little foodie treat.|amazonuk=<amazonuk>0241951003</amazonuk>}} {{newreviewMaking Dinner|author=Dr A W Chase|title=Great Food: Buffalo Cake and Indian PuddingPeter Miller|rating=45
|genre=Cookery
|summary=Think of When you've been producing meals for around about half a slimcentury the chances are that, American Mrs Beeton (her cookbooklike me, not her) and you've got have a rough idea fairly regular set of menus which you produce. Hopefully, it's not quite in the premise of 'fishcakes! Goodness is it Friday already?'Buffalo Cake 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 Indian Puddingactually 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. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie and pork cake. The recipes areninspiration to read ''Five Ways to Cook Asparagus''t the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed simple and serendipitous - I'd just come home with the gift first of the gab, he peppers his recipes with anecdotes and comments to amuse and entertain season's English asparagus when the book arrived in the readerpost.|amazonuk=<amazonuk>0241950996</amazonuk> I couldn't ''not'' have a look, now could I?
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{{newreviewFrontpage|authorisbn=Elizabeth DavidKunin_Good|title=Great Good Clean Food: A Taste of the SunPlant-Based Recipes That Will Help You Look and Feel Your Best|author=Lily Kunin
|rating=4
|genre=Cookery
|summary=There are three people I've got to whom begin by outlining a bias: I owe my ability to put imaginative and tasty don't like food on the table: [[:Category:Nigel Slater|Nigel Slater]] fads. There's a very good reason for taking away the mystiqueavoiding gluten if you are coeliac, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that but if it's simply a food was deeply interesting and [[:Category:Elizabeth David|Elizabeth David]] just choice then you make life more difficult for being people who she was''must'' avoid gluten. The same point applies to a lot of other food 'intolerances'. Initially I found her believe in eating a little daunting balanced diet but once will happily admit that I realised that cookery books were about far more than recipes have my own no-go areas: I appreciated her true worth. In the wonderful don't eat processed sugars because they'Great Food'' series Penguin have given us a selection of her writing re empty calories and after a demonstration couple of how she changed weeks without them I discovered that I don't actually like the way that post-war Britain thought about foodtaste.|amazonuk=<amazonuk>0241951089</amazonuk>}} {{newreview|author=Max Clark and Susan Spaull|title=Leith's Meat Bible|rating=5|genre=Cookery|summary= Idon've been cooking beef for almost half a century t touch caffeine and haven't done so since I thought that I was making a pretty good job of discovered what itdid to my blood pressure. Having said all this, but last weekend I cooked the best beef I have ever done and it was down 'm quite happy to read books which 'Leith's Meat Bibledo'. It wasn't advocate avoiding certain food groups, simply because I had suddenly found (a recipe to top all the others – it was because this book doesn) there 't just tell you 'might'what'be something in it and (b) people who' ve had to the inventive to do; it tells you whycreate a varied diet with restricted ingredients often come up with some excellent recipes. Because of this And that was how I made some fairly minor adjustments came to how I cooked the beef – and the results were amazing. It's the ultimate meat cookbook and unless you're vegetarian or vegan you should have oneGood Clean Food''.|amazonuk=<amazonuk>0747590478</amazonuk>
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{{newreviewFrontpage|authorisbn=Gregg WallaceYang_Food|title=Gregg's Favourite PuddingsA Food Guide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang
|rating=4
|genre=Cookery
|summary=Anyone who Yuchi Yang has watched Gregg Wallace on 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 ''MasterChefwithout'' will be aware of his passion (and taking medication, although she does stress that is if you ''are'not'taking medication you shouldn' putting it too strongly) for puddingst stop doing so without consulting your doctor. You can reduce your BP in six steps, which are actually a lot simpler than they sound. HeDoes it work? Yes, it does: I's never lost his sweet tooth ve been eating this way for more than two years and, unlike many men, is not afraid I've gone from having 'very worrying' blood pressure readings to admit it. He takes getting a childsmile when they're taken and being told that my BP is perfectly normal -like delight in the final course and has been known to go against the professional judge if something particularly appeals to him: hethat's salvaged the pride without taking medication of many a contestant with his ''yummy''any sort.|amazonuk=<amazonuk>060062143X</amazonuk>
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{{newreviewFrontpage|authorisbn=Anna Del ConteBacchia_Italian|title=Risotto with NettlesItalian Street Food|author=Paola Bacchia
|rating=4
|genre=Cookery
|summary=I'm sure that there Books about Italian food are many good reasons everywhere, with recipes for buying pizza, pasta dishes and all the Guardian of a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian columnusual suspects. I'm not In a vegetarian (nor, indeed, is Ottolenghi) but he has a way with vegetables whether they're winter which seems to be served on their own or as an accompaniment which is fresh, full of flavour starting hard all too early what I wanted was sunshine - and exciting. The background to the sort of food is which you find on the Italian streets and in Israel and Palestine with those bars which only the regionlocals know about. It's rich supply the sort of vegetablesfood which you eat on the move, pulses or leaning against the bar - tables and grainschairs don't usually come into the equation.|amazonuk=<amazonuk>0091933684</amazonuk> For the most part, it doesn't aspire to being ''healthy'' - frying plays a larger part than it does in a virtuous diet and it is a little short on fruit and veg - but we can all be a bit naughty on occasions, can't we?
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