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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|isbn=1454955546|title=Sugarless|author=Lorraine PascalNicole M Avena|rating=5|titlegenre=Lifestyle|summary=Eating ''This isn't a diet book. The last thing anyone needs is another diet book.'' There was a time, not that long ago, when it was thought that sugary food was better for you than food with high-fat content. Fat was the demon food which was going to elevate your cholesterol and cause heart disease. Sugar was a carbohydrate, so good. There's a problem, though. Sugar is addictive and can hijack your brain in much the same way as drugs like heroin and cocaine. Does that sound over the top? Well Made Easy: Deliciously healthy recipes for everyone, every dayit isn't.}}<!-- INSERT NEW REVIEWS BELOW HERE-->{{Frontpage|isbn=1635866847|title=The Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci
|rating=4.5
|genre=Lifestyle
|summary=Dr William Davis poses an interesting question: why It's strange, the things that make you ''immediately'' feel that this is it that people who are leading an active life and eating a healthy diet are putting on weight despite all their best efforts? He has a simple and worrying answer: wheat, which he argues increases blood sugar more than table sugarthe book for you. Before I started reading ''The problem isnLavender Companion''t restricted to weight gain, eitherI visited the author's [https: //www.pinelavenderfarm.com/ website] and there's evidence to suggest that wheat affects psychosis and autism tooa picture of a slice of chocolate cake on the homepage. In fact I don't eat cakes and desserts - the more but I wanted that you read, the more you'll wonder if therecake viscerally. (There's an organ a recipe in the body book, which I'm avoiding with some difficulty!!) Then I started reading the book and I was told to make a mess of it. Notes in the margins are sanctioned. You get to fold down the corners of pages. You suspect that smears of butter would not be a problem. I 'isn'tloved'' adversely affected by wheatthis book already.|amazonuk=<amazonuk>0008118922</amazonuk>
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{{newreviewFrontpage|authorisbn=Maureen Abood3791388398|title=Rose Water New European Baking: 99 Recipes for Breads, Brioches and Orange BlossomsPastries|author=Laurel Kratochvila
|rating=4.5
|genre=Cookery
|summary=This is probably one of the most unusual baking books I've encountered. It'Rose Water s 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 twentieth and Orange Blossoms'' began life as a blogearly twenty-first centuries. Maureen Abood grew up We start with flavours of the Lebanon around her basics - the scent of floral waters equipment you'll need (there's nothing extravagant or indulgent) and cinnamon, lentils, bulgur wheat and yoghurt, but most of all, the succulence of lamb. She revisits the recipes which nourished her childhoodingredients, sometimes remaining faithful to where the original, but occasionally giving them her personal twistauthor is particular. The whole family has contributed (even if You might not directly) to have realised that different salts can change the food which she produces flavour and sometimes sensation on the tongue of the recipes have been handed down for generationsfinished product but, but it's not just the food which comes alive in her handsapparently, but the ''people'' who come alive as you readthey do.|amazonuk=<amazonuk>0762454865</amazonuk>
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{{newreviewFrontpage|authorisbn=Amelia Freer1398508632|title=Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger and feeling healthierThe Wilderness Cure|author=Mo Wilde|rating=45
|genre=Lifestyle
|summary=Amelia Freer It had struggled with her own health been on the cards for a while and but it reached a stage where she was waking up feeling tired and groggy, relying on ten cups a day the week-long consumer binge which pushed Mo Wilde into beginning her year of sugary tea to perk her up and her eating only wild food was mainly processed convenience foods. At The end of November, particularly in Central Scotland was perhaps not the best time she was working as to start, in a PA to Prince Charles world where the normal sores had been exacerbated by climate change, Brexit and loved a pandemic. Wilde had a few advantages: the job but area around her busy life meant that she made automatic food choices without consideration was a known habitat with a variety of what they were doing to her healthterrains. It wasn't until she went to see a nutritionist that she realised what she She had been doing and made the decision not only to change electricity which allowed her diet, but to train to be run a nutritionistfridge, freezer and dehydrator. The result is She had a busy practice car - and fuel. Most importantly, she had shelter: this bookwas not a plan to ''live'' wild just to live off its produce.|amazonuk=<amazonuk>000757990X</amazonuk>
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{{newreviewFrontpage|authorisbn=Lani Kingston1635864674|title=How to Make CoffeeTomato Love: The Science Behind the Bean44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard
|rating=4
|genre=Cookery
|summary=Have you ever caught the aroma ''Think of coffee brewing but when it came to that first sip the taste has been, well, distinctly underwhelming as no- and you might actually have preferred a glass of water? Well, Lani Kingston has written whining dining.'How to Make Coffee' which takes you from plant to cup, tells you how to make the perfect drink and explains the science behind We know it. It's a comprehensive book which gives you an overview of fruit rather than a vegetable but the history of coffee, the areas in which it originated and fact that so many people get confused just goes to show how it spread before moving on to an explanation of versatile the chemistry behind what tomato is probably . Then there are all the world's favourite drink.|amazonuk=<amazonuk>1782402012</amazonuk>}}{{newreview|author=Ella Woodward|title=Deliciously Ella: Awesome Ingredientsdifferent types, Incredible Food That You not to mention the cultivars - and Your Body Will Love|rating=4|genre=Cookery|summary=Last year I had some health problems which caused me you begin to take a hard look at the way understand why Joy Howard says that I was eating: within a month or so I was feeling a lot better as a result of the changes and six months on I canshe hasn't met one she didn't imagine going back to the way that I used to eatlove. But I'd argue with her there was one snag: we seemed to be eating - I have no affection for the same few dishes most of ones you find in the time and I needed fresh inspiration. supermarket ''Deliciously Ellanext'' was to the book everyone seemed ones labelled 'grown for flavour' to be talking about and with a few clicks it was on its way to me distinguish them from Amazonthe ones that have obviously just been grown for profit.|amazonuk=<amazonuk>1444795007</amazonuk>}}{{newreview|author=Jennifer Klinec|title=The Temporary Bride: A Memoir of Love and Food in Iran|rating=3.5|genre=Autobiography|summary=Jennifer Klinec is the daughter Personally, I'd prefer a tin of Hungarian immigrant parents who ran an automotive factory in southwest Ontario. She learned early on tomatoes to be selfthose -sufficient, even enrolling herself in boarding schools in Switzerland and Dublin. After graduation she moved to London, made a pile as an investment banker, and opened her own cookery school. At age 31, though, she decided to travel to the Iranian city Howard makes good use of Yazd to learn Persian dishesthese. She met Vahid, 25, a military veteran with an engineering background, in a park and he introduced her to his mother for cooking lessons's not at all precious if you get the taste.|amazonuk=<amazonuk>1844088235</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Fiona Pearce0241480442|title=Treat PetiteHealthy Vegan The Cookbook: 42 Sweet Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Savoury Miniature BakesSebastian Copien
|rating=4.5
|genre=Cookery
|summary=I know that they're not good for meEmotionally, but I do love cakesam a vegan. There's always so ''much'' of them though - and Mentally, 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 Masterchefa vegan. When I found ''Treat Petite'' it seemed that I just might have found the answer read [[How to my prayers. It's Love Animals in a book of forty two recipes for tiny petit fours, little sponge cakes, jewelHuman-like macaroons Shaped World by Henry Mance]] 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 was appalled by the way in which we treat animals in our search for (Bluffer's Guidespreferably cheap)|rating=4|genre=Cookery|summary=I've always been a little bit nervous about the ''Bluffer'' series, on the basis that I would be sure to come out with a clever-sounding phrase, only to be found out when someone asked the follow-up questionfood. BetterPractically, I thought to stay silent and appear ignorant than to open my mouth and prove myself am not a foolvegan. But 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''The Bluffer's Guide t occur too often in your lifetime tempted me back to Chocolate'' came my way and I couldnanimal-based protein. It wasn't resist the taste - any more than I've ever been know that I can get plant-based food that tastes just as good as anything plundered from the animal kingdom - it was the ease of being able to resist chocolateget sufficient protein when meals were often snatched in a few spare moments.|amazonuk=<amazonuk>1909937045</amazonuk>
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{{newreviewFrontpage|authorisbn=Rachel Khoo1529418100|title=My Little French KitchenBruno's Challenge and Other Dordogne Tales|author=Martin Walker
|rating=4
|genre=CookeryShort Stories|summary=France is Rachel KhooI's adopted country. She lives in Paris and m not usually a fan of short stories - I find it all too easy to write this put the book she travelled down between stories and forget to the four corners 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 country temptation to sample the local dishes and special ingredients to be found there. Itread ''Bruno's a look at local markets, shops, villages and towns, farms and homes - and the local customs and quirks Challenge'' was hard to be found in each area. You get over a hundred recipes resist and plenty of images which set the scene or illustrate the finished dishI'm rather glad that I didn't even try. In more complicated dishes you even get a series of pictures For those new to help you understand what you're doing - and all the pictures are of excellent quality. Itseries, there's not just a coffee table book - if an excellent introduction that will tell you've an interest in French cooking then all youneed to know about who're going s who and the background to get it sauce splatteredwhy Bruno is in St Denis.|amazonuk=<amazonuk>0718177479</amazonuk>
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{{newreviewFrontpage|authorisbn=Jackie Alpers1787332098|title=Sprinkles! Recipes and Ideas for Rainbowlicious DessertsHow to Love Animals in a Human-Shaped World|author=Henry Mance|rating=35|genre=CookeryPolitics and Society|summary=A friend had taken his granddaughter for a picnic ''When we do think about animals, we break them down into species and groups: cows, dogs, foxes, elephants and he'd gone to town so on the food. The pudding was decorated but the child seemed distractedAnd we assign them places in society: Child: Grandadcows go on plates, dogs on sofas, foxes in rubbish bins, elephants in zoos, and millions of wild animals stay out there, 's an insect in my pudding. Grandad: No'somewhere, darling - they're called 'hundreds and thousandshopefully on the next David Attenborough series.' and they're there to make your pudding look pretty.
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{{newreviewFrontpage|authorisbn=Paul Hollywood0008333173|title=Paul Hollywood's BreadHungry: How to make great breads into even greater mealsA Memoir of Wanting More|author=Grace Dent
|rating=5
|genre=CookeryAutobiography|summary=It was a happy accident which started me watching Paul HollywoodI's television series about bread and baking - and it quickly became compulsive viewing. We were predisposed to m always relieved when Grace Dent is one of the basic idea as itjudges on ''Masterchef's many years since we last bought a loaf, but we've always used a bread-maker. The results have been good and far better than anything You know that you could buy anywhere but 're going to get an artisan bakery, but there are limitations as to what honest opinion from someone whom you sense does real food rather than fine dining most of the time. You also ponder on how she can makelook so elegant with all that good food in front of her. I was tempted to see what else we could achieve 've often wondered about the woman behind the media image and whilst the television series didn't promise that it would be 'Hungry: A Memoir of Wanting More'easy'' it did leave me with confidence that we could do ''better''. Buying the book was the next stepis a stunning read which will make you laugh and break your heart in equal measures.|amazonuk=<amazonuk>1408840693</amazonuk>
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{{newreviewFrontpage|authorisbn=Chloe Coker and Jane Montgomery Tee_Gross|title=The Vegetarian PantryThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez
|rating=4
|genre=CookeryChildren's Non-Fiction|summary=Chloe Coker and Jane Montgomery aren't strict vegetariansThe misuse of language is a modern disease. Too many times something is described as awesome or stupendous, but were you truly awed by it? Or stupefied? People just seem to pluck words out of the ether and pretend that they are the correct ones. Are the recipes in Susanna Tee and Santy Gutierrez's 'passionate about fresh, healthy, seasonal, meat-free cooking.'This Cookbook is Gross' A shared frustration about being unable to find truly gross? For once the inspiration and ideas they wanted led to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eaters. Reassuringly they're language is not out to convert anyone - just to give some inspiration, particularly to people who haven't tried this type of food beforeoverplayed. Some These recipes are suitable for vegans (or can be easily adapted) and may taste nice, but in appearance, they're clearly marked, as are those suitable for people with a gluten intoleranceabsolutely vile.|amazonuk=<amazonuk>184975344X</amazonuk>
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{{newreviewFrontpage|authorisbn=Will Torrent1848993609|title=Patisserie at HomeGood Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5
|genre=Cookery
|summary=I've always been in awe thought I was getting a cookbook: I liked the idea of a series of people who can recipes which would make great desserts - the ones which taste amazing AND look stunning on the plateme feel happy. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (thatFor once this isn't a case of 's Michel Roux seniorif it sounds too good to be true, by the way and not his son) but I found the book almost pernickety in some of its requirements and Iit probably is' - it've long wished for s a book case of getting something which was rather more relaxed and aimed at could change your life for the home cook better - for good - rather than someone who aspired to be a professional chef. ''Patisserie at Home'' seemed to fit the billquick fix.|amazonuk=<amazonuk>1849753547</amazonuk>
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{{newreviewFrontpage|authorisbn=Hannah Miles0241367875|title=CheesecakeCompletely Perfect: 120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=45
|genre=Cookery
|summary=I have It's a weakness novel concept for cheesecakea cookery book: these are not Felicity Cloake's recipes but the best ones she found to do a particular job - the job of delivering the best meal, the genuine item rather than ''Completely Perfect'' meal of the over-sweet lookalikes found in some supermarketstitle. I love that unctuous richness and Think of it as the slightly tart taste on the tongue. I'm less keen on what they deliver in terms equivalent of calories, but that simply means that cheesecake has a comparison site for when you want to be an occasional treat - renew the car insurance and then taking the best that there is aroundelements out of each recipe to make perfection. So, There's nothing cutting edge here: it'Cheesecakes the sort of food which we'' by Hannah Miles was going ve been eating for decades and probably will be for decades to press all the right buttonscome. Hannah reached the final of Masterchef in 2007There's a reason for that: roast chicken followed by apple crumble ''works'' and providing that you don't have a vegetarian or a vegan at table, so she knows it's a thing or two about foodmeal which is unlikely to do other than go down well.|amazonuk=<amazonuk>1849753520</amazonuk>
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{{newreviewFrontpage|authorisbn=Tori FinchKay Vintage|title=A Perfect Day for a PicnicVintage Kitchenalia|author=Emma Kay|rating=43.5
|genre=Cookery
|summary=There are strange reasons why books appeal to you. With Over the half-century and more that I''A Perfect Day for ve been preparing meals on a Picnicregular basis I'' my immediate reaction was it would be lovely ve seen food preparation move from being just something you did to an obsession akin to have the ''weather'', never mind the fooda religion. Then I My first kitchen had a look at nothing in the spine way of the book (I know luxury - I'm sad) and it looked just like one of those expensive linen glass cloths - you know, the ones you have was there to make meals as nutritiously and economically as possible: my current kitchen is not ''ironquite'' state of the art, but it's equipped to a high standard and it brought back such memories is a pleasure to work in. But what of childhood picnics that I had all the equipment which went before, which paved the way to see what was on offerwe have now? Emma Kay is going to give you a quick trip through the history.|amazonuk=<amazonuk>1849753539</amazonuk>
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{{newreviewFrontpage|authorisbn=Andy BatesJopson_Science|title=Andy BatesThe Science of Food: Modern Twists on Classic Dishes|rating=3|genre=Cookery|summary=I do tire An exploration of cook books which regurgitate what are essentially the same recipes time after time. Sometimes food writers rework their own recipes - a tweak here, a change of emphasis there we eat and you can have the same dish many times over, so it's a real breath of fresh air when you find a book which seems to have new ideas, or genuinely new approaches to classic dishes. Andy Bates has a classical background (working in a Michelin starred restaurant by the time he was seventeen and time in France to hone his skills) but his business is a stall in London's Whitecross street market. So - a perfect combination of technical knowledge, experience and knowing what people ''really'' want to eat.|amazonuk=<amazonuk>1908917709</amazonuk>}}{{newreviewhow we cook|author=Margaret Powell|title=The Downstairs Cookbook: Recipes From A 1920s Household CookMarty Jopson
|rating=4
|genre=Cookery
|summary=Margaret Powell began her life I've always believed that if you understood ''why'' something worked in service as a housemaid, but she had an interest in cooking (her mother wouldn't allow her to learn at home as food particular way it was too precious very easy to waste) remember ''how'' it worked and by talking to cooks, watching what they did and making notes she eventually rose you needed to be cook in the grand houses on the nineteen twentiesdo. ''The Downstairs Cookbook'' food we eat 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 no exception to a good cookery school where you'd collect all those hints this rule and tips which make recipes ''workThe One Show'' and resident scientist Marty Jopson has undertaken to explain how things work in 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 he covers everything from the seventeenth century in what was then type of knives we use through to the Kingdom food of Bohemia there was a coven of witches. As was common at that time witches were hunted and they had to hide their beliefsthe future. The Friends Best of Euphrosyneall, as they called themselves, turned to this deity (she's one of the three graces and there to remind us to have fun) he does it 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 funlanguage that even a science illiterate like me can understand.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>
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{{newreviewFrontpage|authorisbn=Antonio CarluccioHayward New|title=Juan Altamiras' New Art of Cookery: A Recipe for LifeSpanish 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 ''EveryoneNew Art of Cookery, Drawn From the School of Economic Experience'' knows that when you chop onions. It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. The style was informal, you crychatty and humorous on occasions and it was aimed, but have you ever wondered ''exactly'' why this happens? More to the point have you ever considered what you might be able not at those who could afford to do so that you don't need to look like cook on a snivelling wreck every time you make kedgeree? Life is littered with such conundrums (along grand scale, but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the oldingredients were -wives'for the most part -tale solutions) but modestly priced there seem to be more is a stress on the careful combination of them in the kitchen than elsewhereflavours and aromas. Robert L Wolke has a column in Spices are used conservatively and the ''Washington'' ''Post'' bluntness of some Moorish cooking is eschewed in which he debunks misconceptions favour of something much more subtle and answers questions with logicwe see influences from Altamiras' own region, Aragon, science the Iberian court and a healthy dose of common sensethe New World. |amazonuk=<amazonuk>0393341658</amazonuk>
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{{newreviewFrontpage|authorisbn=Andrew WebbFederman_Fasting|title=Fasting and Feasting - The Life of Visionary Food BritanniaWriter Patience Gray|author=Adam Federman
|rating=4
|genre=Cookery
|summary=I've always suspected that British food gained its dreadful reputation after For more than thirty years, Patience Gray--author of the end celebrated cookbook Honey from a Weed--lived in a remote area of World War IIPuglia in southernmost Italy. Rationing lasted for many years and the sort She lived without electricity, modern plumbing, or a telephone, grew much of her own food which you could buy , and gathered and ate wild plants alongside her neighbours in the average hotel or restaurant this economically impoverished region. She was pretty poor. An image like fond of saying that sticks: we might have Stilton cheeseshe wrote only for herself and her friends, Scottish raspberries, Welsh lamb and yet her growing reputation brought a host 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 other wonderful foodstuffs but still we are thought of as the people who eat the great food writers of a post-war boarding househer time: M. F. K. Fisher, Elizabeth David, and Julia Child. Andrew Webb So it is not surprising that when Gray 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 journalist and photographer - and heregional cuisines. Gray's set out prescience was unrivalled: She wrote about what today we would call the Slow Food movement--from foraging to prove that there's a wealth eating locally--long before it became part of regional food, traditional recipes and passionate producers just waiting to be foundthe cultural mainstream.|amazonuk=<amazonuk>1847946232</amazonuk>
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{{newreviewFrontpage|authorisbn=Lucie CashMordechai_Simple|title=Fairytale Food|rating=3.5|genre=Cookery|summary=Are you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales? If so, this book could well be your perfect answer. It has over sixty recipes - 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 Simple Fare: Spring 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>}}{{newreviewSummer|author=Marian Keyes|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyKaren Mordechai
|rating=4
|genre=Cookery
|summary=Right now you are probably thinking 'Marian Keyes? She writes chick-lit doesn't she? WhatKaren Mordechai's she doing writing family history has its roots in the Jerusalem of the 1950s when people from around the globe were coming together in a cookbook?' young country and forming their own way of living. When the family then emigrated to the United States they brought this way of cooking with them, along with the tradition of sharing and enjoying food. YouMordechai believes that food'll quite probably also be looking at her s ability to bring people together is unparalleled and thinking that she doesn't look as though she eats the food you make is a lot compilation of the output eitherway you have lived. WellThinking back over the food we eat, that is so true and for the first time, thereI looked on a recipe book as an elegant way of seeing someone else's a bit of a story behind this book..history.|amazonuk=<amazonuk>071815889X</amazonuk>
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{{newreviewFrontpage|authorisbn=Jamie OliverMiller_Five|title=Jamie's Great BritainFive Ways to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner|author=Peter Miller|rating=3.5
|genre=Cookery
|summary=The Royal Wedding in 2011 and 2012When you's Diamond Jubilee and Olympic Games mean ve been producing meals for around about half a century the chances are that ''anything'' , like me, you have a fairly regular set of menus which can be adorned with a Union Jack will beyou produce. Barbour do waxed Union Jack dog coatsHopefully, so it should come as no surprise that Jamie Oliver 's not quite in the 'fishcakes! Goodness is here with a large plate of good old roast beef it Friday already?' realm but you probably have something in front of said flagyour culinary locker for every occasion. It's takes a splendidly chunky very good book to make you settle down and beautifully presented. Flick the book open at any page actually read what it has to offer and it's an exceptional one where you end up with lots of dog-eared pages for recipes which you're likely going to find a doubletry. The inspiration to read ''Five Ways to Cook Asparagus'' was simple and serendipitous -page spread I'd just come home with the first of pictures (shooting on the country estate, making traditional cakes, foraging for food... you get season's English asparagus when the picture) or a recipe accompanied by a full-page photograph of book arrived in the end productpost.|amazonuk=<amazonuk>0718156811</amazonuk> I couldn't ''not'' have a look, now could I?
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{{newreviewFrontpage|authorisbn=Nigella LawsonKunin_Good|title=KitchenGood Clean Food: Plant-Based Recipes from the Heart of the HomeThat Will Help You Look and Feel Your Best|author=Lily Kunin
|rating=4
|genre=Cookery
|summary=Nigella LawsonI've got to begin by outlining a bias: I don't like food fads. There's latest offering is subtitled a very good reason for avoiding gluten if you are coeliac, but if it'recipes from s simply a food choice then you make life more difficult for people who ''must'' avoid gluten. The same point applies to a lot of 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 heart of hometaste. I don't touch caffeine and haven't done so since I discovered what it did to my blood pressure. Having said all this, I'm quite happy to read books which is ''do'' advocate avoiding certain food groups, simply because (a very vague title whose significance ) there ''might'' be something in it and (undoubtedly clear b) people who've had to those who watch the TV versions) I fail inventive to decode. All cooking is done in the kitchen after all. But I suppose coming create a varied diet with restricted ingredients often come up with interesting titles for general collections of some excellent recipes is not . And that easy, so was how Icame to ''Good Clean Food''ll leave it at that.|amazonuk=<amazonuk>0701184604</amazonuk>
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{{newreviewFrontpage|authorisbn=Clarissa Dickson WrightYang_Food|title=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 ''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 Guide to do so.|amazonuk=<amazonuk>1905211856</amazonuk>}}{{newreviewLowering Blood Pressure: 6 Simple Steps|author=Hugh Fearnley-Whittingstall|title=River Cottage Veg Every Day!Yuchi Yang
|rating=4
|genre=Cookery
|summary=Hugh Fearnley-Whittingstall wants Yuchi Yang has been a registered dietitian for over twenty years and she's allowing us the benefit of her knowledge to help us to make it clear that reduce our blood pressure ''River Cottage: Veg Every Day!without'' is a taking medication, although she does stress that if you ''vegetableare'' cookbook and that ittaking medication you shouldn's up to the reader to determine whether or not it's t stop doing so without consulting your doctor. You can reduce your BP in six steps, which are actually a ''vegetarian'' cookbooklot simpler than they sound. He makes Does it quite clear that he's not a vegetarian and has no intention of becoming onework? Yes, but for the four months which it took to film the series of which does: I've been eating this is the book he didnway for more than two years and I've gone from having 'very worrying't touch blood pressure readings to getting a scrap of meat or fish. Itsmile when they're taken and being told that my BP is perfectly normal - and that's a new Hugh, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change without taking medication of dietany sort. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>
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{{newreviewFrontpage|authorisbn=Matt ArmendarizBacchia_Italian|title=On A Stick!Italian Street Food|author=Paola Bacchia
|rating=4
|genre=Cookery
|summary=There's something rather fun Books about eating your Italian food off a stickare everywhere, with recipes for pizza, pasta dishes and all the usual suspects. The first thing that springs In a winter which seems to my mind is candy floss (be starting hard all too early what I never buy it when itwanted was sunshine - and the sort of food which you find on the Italian streets and in those bars which only the locals know about. It's in a bag...sacrilegious!) but if you think about it there are lots the sort of things food which you can eat off a stickon the move, both savoury or leaning against the bar - tables and sweetchairs don't usually come into the equation. And For the author of this cookery book would have you believe that everything tastes better when most part, itdoesn't aspire to being ''healthy''s eaten off - 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 stick!|amazonuk=<amazonuk>1594744890</amazonuk>bit naughty on occasions, can't we?
}}
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