Changes

[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Fiona Pearce1454955546|title=Treat Petite: 42 Sweet and Savoury Miniature BakesSugarless|author=Nicole M Avena|rating=4.5|genre=CookeryLifestyle|summary=I know that they're not good for me, but I do love cakes. There's always so This isn''much'' of them though - and I'm not going to let them go to waste, am I? I love making them too, but no matter how hard I try they always seem to end up more Little Chef than Mastercheft a diet book. When I found ''Treat Petite'' it seemed that I just might have found the answer to my prayersThe last thing anyone needs is another diet book. It's a book of forty two recipes for tiny petit fours, little sponge cakes, jewel-like macaroons and gorgeous savouries. They're all mere morsels - just big enough to pop into your mouth.|amazonuk=<amazonuk>1782400982</amazonuk>}}

{{newreview|author=Neil Davey|title=The Bluffer's Guide to Chocolate (Bluffer's Guides)|rating=4|genre=Cookery|summary=I've always been There was a little bit nervous about the ''Bluffer'' seriestime, on the basis not that I would be sure to come out with a clever-sounding phraselong ago, only to be found out when someone asked the followit was thought that sugary food was better for you than food with high-up questionfat content. Better, I thought Fat was the demon food which was going to stay silent elevate your cholesterol and appear ignorant than to open my mouth and prove myself cause heart disease. Sugar was a foolcarbohydrate, so good. But then ''The BlufferThere's Guide to Chocolate'' came my a problem, though. Sugar is addictive and can hijack your brain in much the same way as drugs like heroin and I couldncocaine. Does that sound over the top? Well, it isn't resist - any more than I've ever been able to resist chocolate.|amazonuk=<amazonuk>1909937045</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Rachel Khoo1635866847|title=My Little French KitchenThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5|genre=CookeryLifestyle|summary=France It's strange, the things that make you ''immediately'' feel that this is Rachel Khoothe book for you. Before I started reading ''The Lavender Companion'', I visited the author's adopted country[https://www.pinelavenderfarm. She lives in Paris com/ website] and to write this book she travelled to the four corners there's a picture of a slice of chocolate cake on the country to sample the local dishes homepage. I don't eat cakes and special ingredients to be found theredesserts - but I wanted that cake viscerally. It(There's a look at local marketsrecipe in the book, shops, villages and towns, farms and homes - and which I'm avoiding with some difficulty!!) Then I started reading the local customs book and quirks I was told to be found in each areamake a mess of it. You get over a hundred recipes and plenty of images which set Notes in the scene or illustrate the finished dishmargins are sanctioned. In more complicated dishes you even You get a series of pictures to help you understand what you're doing - and all fold down the pictures are corners of excellent qualitypages. It's You suspect that smears of butter would not just be a coffee table book - if youproblem. I ''loved've an interest in French cooking then you're going to get it sauce splatteredthis book already.|amazonuk=<amazonuk>0718177479</amazonuk>

 {{newreviewFrontpage|authorisbn=Jackie Alpers3791388398|title=Sprinkles! New European Baking: 99 Recipes and Ideas for Rainbowlicious Desserts|rating=3|genre=Cookery|summary=A friend had taken his granddaughter for a picnic and he'd gone to town on the food. The pudding was decorated but the child seemed distracted: Child: Grandad, there's an insect in my pudding. Grandad: No, darling - they're called 'hundreds and thousands' and they're there to make your pudding look pretty. Child: Grandad, one of my hundreds and thousands is climbing up the side of the bowl...|amazonuk=<amazonuk>1594746389</amazonuk>}} {{newreview|author=Maria Del Mar Sacasa and Tara Striano|title=Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks|rating=3.5|genre=Cookery|summary=I nearly didn't read this book - ''cocktails'' are not something which appear in our house - but fortunately I had a look at the subtitle and realised that mulled ciders, hot toddiesBreads, punches and pitchers appealed a great deal more. I'm never averse to something warm Brioches and reviving after being out in the winter cold. Even better is the fact that it all comes in a well-presented, hardback book which will stand a lot of duty in the kitchen. |amazonuk=<amazonuk>1594746419</amazonuk>}} {{newreviewPastries|author=Nigel Slater|title=Eat - The Little Book of Fast FoodLaurel Kratochvila

|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>

 {{newreviewFrontpage|authorisbn=Paul Hollywood1398508632|title=Paul Hollywood's Bread: How to make great breads into even greater mealsThe Wilderness Cure|author=Mo Wilde

|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>

 {{newreviewFrontpage|isbn=1635864674|authortitle=Chloe Coker Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and Jane Montgomery More|titleauthor=The Vegetarian PantryJoy Howard

|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>}}

{{newreview|author=Will Torrent|title=Patisserie at Home|rating=4|genre=Cookery|summary=IWe know it've always been in awe of s a fruit rather than a vegetable but the fact that so many people who can make great desserts - get confused just goes to show how versatile the tomato is. Then there are all the ones which taste amazing AND look stunning on different types, not to mention the platecultivars - and 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 used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (thatno affection for the ones you find in the supermarket ''next''s Michel Roux senior, by to the way and not his son) but I found ones labelled 'grown for flavour' to distinguish them from the book almost pernickety in some of its requirements and ones that have obviously just been grown for profit. Personally, I've long wished for d prefer a book which was rather more relaxed tin of tomatoes to those - and aimed at the home cook rather than someone who aspired to be a professional chefHoward makes good use of these. She''Patisserie s not at Home'' seemed to fit all precious if you get the billtaste.|amazonuk=<amazonuk>1849753547</amazonuk>

 {{newreviewFrontpage|authorisbn=Hannah Miles0241480442|title=CheesecakeHealthy Vegan The Cookbook: Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=4.5

|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>

 {{newreviewFrontpage|authorisbn=Tori Finch1529418100|title=A Perfect Day for a PicnicBruno's Challenge and Other Dordogne Tales|author=Martin Walker

|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>

{{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 was going to argue. I mean, cows are essentially 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 same recipes time after timesake of it. Sometimes food writers rework their own recipes Essentially that quote sums up my attitude to animals - a tweak here, a change and I consider myself an animal lover. If I had to choose between the company of emphasis there humans and you can have the same dish many times over, so it's a real breath company of fresh air when you find a book which seems to have new ideasanimals, or genuinely new approaches to classic dishesI would probably choose the animals. Andy Bates has a classical background (working in a Michelin starred restaurant by the time he I insisted that I read this book: no one was seventeen and time in France trying to hone his skills) stop me but his business is a stall in London's Whitecross street marketI was initially reluctant. So - a perfect combination of technical knowledgeI eat cheese, eggs, experience chicken and fish and knowing what people ''really'' want I needed to eateither do so without guilt or change my choices. I suspected that making the decision would not be comfortable.|amazonuk=<amazonuk>1908917709</amazonuk>

 {{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>

 {{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

|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>

{{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

|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>

 {{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

|summary=Are you looking It's a novel concept for a gift for someone who enjoys cooking and who has an interest in fairy tales? If so, this cookery book could well be your perfect answer. It has over sixty : these are not Felicity Cloake's recipes but the best ones she found to do a particular job - none the job of them at all complex - and theydelivering the best meal, the ''Completely Perfect''re all associated with favourite fairy talesmeal of the title. Instead Think of it as the usual carefully-primped pictures equivalent of a comparison site for when you want to renew the car insurance and then taking the finished dishes there are lavish illustrations by Yelena Bryksenkova best elements out of scenes from each recipe to make perfection. There's nothing cutting edge here: it's the tales and I didn't find a double page spread sort of food which didnwe't have some entertaining embellishmentve been eating for decades and probably will be for decades to come. ItThere's also a bonus reason for that: roast chicken followed by apple crumble ''works'' and providing that thereyou don't have a vegetarian or a vegan at table, it's a gentle humour in the illustrations, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>meal which is unlikely to do other than go down well.

 {{newreviewFrontpage|authorisbn=Marian KeyesKay Vintage|title=Saved by Cake: Over 80 Ways to Bake Yourself Happy|rating=4|genre=Cookery|summary=Right now you are probably thinking 'Marian Keyes? She writes chick-lit doesn't she? What's she doing writing a cookbook?' You'll quite probably also be looking at her and thinking that she doesn't look as though she eats a lot of the output either. Well, there's a bit of a story behind this book...|amazonuk=<amazonuk>071815889X</amazonuk>}} {{newreviewVintage Kitchenalia|author=Jamie Oliver|title=Jamie's Great BritainEmma Kay

|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>

 {{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

|summary=Nigella LawsonI've always believed that if you understood ''s latest offering is subtitled 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 remember ''how'' it worked and what you needed to decodedo. All cooking The food we eat is done no exception to this rule and ''The One Show'' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen after all- and he covers everything from the type of knives we use through to the food of the future. But I suppose coming up with interesting titles for general collections Best of recipes is not that easyall, so I'll leave he does it at in language thateven a science illiterate like me can understand.|amazonuk=<amazonuk>0701184604</amazonuk>

 {{newreviewFrontpage|authorisbn=Clarissa Dickson WrightHayward New|title=Juan Altamiras' New Art of Cookery: A History of English Food|rating=5|genre=History|summary=Writing a history of English food, and to some extent drink, must be a daunting task, but as an experienced TV presenter (as one of the Spanish Friar''Two Fat Ladies'' with the late Jennifer Paterson) and as one who was born in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do so.|amazonuk=<amazonuk>1905211856</amazonuk>}} {{newreviews Kitchen Notebook|author=Hugh Fearnley-Whittingstall|title=River Cottage Veg Every Day!Vicky Hayward

|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>

 {{newreviewFrontpage|authorisbn=Matt ArmendarizFederman_Fasting|title=On A Stick!Fasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman

|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.

 {{newreviewFrontpage|authorisbn=Jojo TullohMordechai_Simple|title=East End ParadiseSimple Fare: Kitchen Garden Cooking In The CitySpring and Summer|author=Karen Mordechai

|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>

 {{newreviewFrontpage|authorisbn=Charles LambMiller_Five|title=Great FoodFive Ways to Cook Asparagus (and Other Recipes): A Dissertation Upon Roast Pig the Art and Other EssaysPractice of Making Dinner|author=Peter Miller|rating=45

|summary=When you''A Dissertation Upon Roast Pig'' is ve been producing meals for around about half a collection of food-related essays from century the early 19th centurychances are that, like me, with you have a humorous bentfairly regular set of menus which you produce. They Hopefully, it's not quite in the 'fishcakes! Goodness is it Friday already?'re realm but you probably have something in your culinary locker for every occasion. It takes a few 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 each - a light read for recipes which you're going to bring a smile try. The inspiration to your face, then on read ''Five Ways to Cook Asparagus'' was simple and serendipitous - I'd just come home with the first of the next little foodie treatseason's English asparagus when the book arrived in the post.|amazonuk=<amazonuk>0241951003</amazonuk> I couldn't ''not'' have a look, now could I?

 {{newreviewFrontpage|authorisbn=Dr A W ChaseKunin_Good|title=Great Good Clean Food: Buffalo Cake Plant-Based Recipes That Will Help You Look and Indian PuddingFeel Your Best|author=Lily Kunin

|summary=Think of I've got to begin by outlining a bias: I don't like food fads. There's a slimvery good reason for avoiding gluten if you are coeliac, American Mrs Beeton (her cookbook, not her) and but if it's simply a food choice then youmake life more difficult for people who 've got 'must'' avoid gluten. The same point applies to a rough idea lot of the premise other food 'intolerances'. I believe in eating a balanced diet but will happily admit that I have my own no-go areas: I don't eat processed sugars because they're empty calories and after a couple of weeks without them I discovered that I don't actually like the taste. I don'Buffalo Cake t touch caffeine and Indian Pudding'haven't done so since I discovered what it did to my blood pressure. It includes recipes for such treats as Minnesota corn bread Having said all this, popcorn puddingI'm quite happy to read books which ''do'' advocate avoiding certain food groups, pumpkin pie simply because (a) there ''might'' be something in it and pork cake. The recipes aren(b) people who't ve had to the whole picture, though. Dr Alvin Wood Chase was inventive to create a travelling salesman as well as an author, so being blessed varied diet with restricted ingredients often come up with the gift of the gab, he peppers his some excellent recipes with anecdotes and comments . And that was how I came to amuse and entertain the reader''Good Clean Food''.|amazonuk=<amazonuk>0241950996</amazonuk>

 {{newreviewFrontpage|authorisbn=Elizabeth DavidYang_Food|title=Great A FoodGuide to Lowering Blood Pressure: A Taste of the Sun6 Simple Steps|author=Yuchi Yang

|summary=There are three people Yuchi Yang has been a registered dietitian for over twenty years and she's allowing us the benefit of her knowledge to whom I owe my ability help us to put imaginative and tasty food on the table: [[:Category:Nigel Slater|Nigel Slater]] for reduce our blood pressure ''without'' taking away the mystiquemedication, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that food was deeply interesting and [[:Category:Elizabeth David|Elizabeth David]] just for being who although she was. Initially I found her a little daunting but once I realised does stress that cookery books were about far more than recipes I appreciated her true worth. In the wonderful if you ''are'Great Food'taking medication you shouldn' series Penguin have given us t stop doing so without consulting your doctor. You can reduce your BP in six steps, which are actually a selection of her writing and a demonstration of how she changed the way that post-war Britain thought about foodlot simpler than they sound.|amazonuk=<amazonuk>0241951089</amazonuk>}} {{newreview|author=Max Clark and Susan Spaull|title=Leith's Meat Bible|rating=5|genre=Cookery|summary= Does it work? Yes, it does: I've been cooking beef eating this way for almost half a century more than two years and I thought that I was making a pretty good job of it, but last weekend I cooked the best beef I have ever done and it was down to 'Leithve gone from having 's Meat Biblevery worrying'. It wasn't because I had suddenly found blood pressure readings to getting a recipe to top all the others – it was because this book doesnsmile when they't just tell you ''what'' to do; it tells you why. Because of this I made some fairly minor adjustments to how I cooked the beef – re taken and being told that my BP is perfectly normal - and the results were amazing. Itthat's the ultimate meat cookbook and unless you're vegetarian or vegan you should have onewithout taking medication of any sort.|amazonuk=<amazonuk>0747590478</amazonuk>

 {{newreviewFrontpage|authorisbn=Gregg WallaceBacchia_Italian|title=Gregg's Favourite PuddingsItalian Street Food|author=Paola Bacchia

|summary=Anyone who has watched Gregg Wallace on ''MasterChef'' will Books about Italian food are everywhere, with recipes for pizza, pasta dishes and all the usual suspects. In a winter which seems to be aware starting hard all too early what I wanted was sunshine - and the sort of his passion (food which you find on the Italian streets and that is ''not'' putting it too strongly) for puddingsin those bars which only the locals know about. HeIt's never lost his sweet tooth the sort of food which you eat on the move, or leaning against the bar - tables and, unlike many men, is not afraid to admit itchairs don't usually come into the equation. He takes a child-like delight in For the final course and has been known to go against the professional judge if something particularly appeals most part, it doesn't aspire to him: hebeing 's salvaged the pride of many a contestant with his 'healthy'yummy'- 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'.|amazonuk=<amazonuk>060062143X</amazonuk>t we?