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[[Category:New Reviews|Cookery]]__NOTOC__ <!-- Remove -->{{Frontpage|isbn=1454955546|title=CookerySugarless|author=Nicole M Avena|rating=5__NOTOC__|genre=Lifestyle|summary=''This isn't a diet book. The last thing anyone needs is another diet book.''

{{newreview|author=Ani Phyo|title=Ani's Raw Food Desserts|rating=4|genre=Cookery|summary=I'm always keen 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 try new dessertselevate your cholesterol and cause heart disease. I'm also - in Sugar was a low-key kind of way - quite a fan of raw-food eatingcarbohydrate, so good. I read There's a couple of books on the topic some years agoproblem, though. Sugar is addictive and was inspired by can hijack your brain in much the medical anecdotes, same way as drugs like heroin and also the 'green' aspects of eating primarily raw foodcocaine. But most of the raw food recipes I've come across are Does that sound over complex. So most of the time I made raw juices and smoothiestop? Well, and eat some salad and fresh fruit and nuts, but my diet is mainly non-rawit isn't.|amazonuk=<amazonuk>0738213063</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Keith Floyd1635866847|title=Stirred But Not Shaken: The AutobiographyLavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5|genre=AutobiographyLifestyle|summary=It's strange, the things that make you ''immediately'' feel that this is the book for you. Before I grew up with television cookery programmes and still have some recipes in my childish handwriting, which begin started reading ''4oz SR fl 2oz marg 2oz C sug…The Lavender Companion'' as , I battled to copy what was visited the author's [https://www.pinelavenderfarm.com/ website] and there's a picture of a slice of chocolate cake on the screen before we retuned to the presenterhomepage. Programmes stagnated as the cook spoke to camera I don't eat cakes and lectured the viewer on how to make sponge desserts - but I wanted that cake or a fish dishviscerally. Then we were shocked awake. (There was 's a man, quite good-looking recipe in a raffishthe book, slightly dangerous sort of way, who cooked on the deck of a trawler or wherever which I'm avoiding with some difficulty!!) Then I started reading the whim took him, always glass in hand book and who I was quite capable told to make a mess of berating it. Notes in the margins are sanctioned. You get to fold down the cameraman about how he was doing his jobcorners of pages. Like him, or hate him – you could You suspect that smears of butter would not help but know that he was Keith Floyd, or Floydy to millionsbe a problem. I ''loved'' this book already.|amazonuk=<amazonuk>0283071052</amazonuk>

 {{newreviewFrontpage|authorisbn=Mark Reinfeld and Jennifer Murray 3791388398|title=The 30-Minute VeganNew European Baking: 150 Simple and Delectable 99 Recipes for Optimal HealthBreads, Brioches and Pastries|author=Laurel Kratochvila|rating=34.5

|summary=This is probably one of the most unusual baking books I am a committed vegetarian've encountered. It's built around 99 recipes for breads, who strongly believes brioches and pastries but the recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the health benefits twentieth and early twenty-first centuries. We start with the basics - the equipment you'll need (there's nothing extravagant or indulgent) and the ingredients, where the author is particular. You might not have realised that different salts can change the flavour and sensation on the tongue of the finished product but, apparently, they do.}}{{Frontpage|isbn=1398508632|title=The Wilderness Cure|author=Mo Wilde|rating=5|genre=Lifestyle|summary=It had been on the cards for a meat free dietwhile but it was the week-long consumer binge which pushed Mo Wilde into beginning her year of eating only wild food. I have The end of November, particularly in Central Scotland was perhaps not the best time to start, in a world where the past normal sores had been tempted to go completely veganexacerbated by climate change, but Brexit and a pandemic. Wilde had a few advantages: the lure area around her was a known habitat with a variety of chocolate terrains. She had electricity which allowed her to run a fridge, freezer and cheese proved too strongdehydrator. I have no will power She had a car - and fuel. Most importantly, she had shelter: this was not a plan to ''live'' wild just to live off its produce.|amazonuk=<amazonuk>0738213276</amazonuk>

 {{newreviewFrontpage|authorisbn=Phil Vickery1635864674|title=Phil Vickery's PuddingsTomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard

|summary=I have a weakness for puddings and whilst I wouldn't consider buying a ready meal I will happily trawl the aisles for a good desert when I haven't the time to spend in the kitchenThink of it as no-whining dining. So, the opportunity to read a book with the sub-title ''every pudding you have ever wanted to make'' was simply too good to pass up. I have two favourites when I think of puddings – Tarte Tatin and Crème Brulee – so I was keen to see Phil Vickery's recipes for these classics.|amazonuk=<amazonuk>1847376835</amazonuk>}}

{{newreview|author=Jennifer McCann |title=Vegan Lunch Box Around We know it's a fruit rather than a vegetable but the fact that so many people get confused just goes to show how versatile the World|rating=3tomato is.5|genre=Cookery|summary=I am a long Then there are all the different types, not to mention the cultivars -time Vegetarian but sometimes flex up (or down, depending on how and you look at it) begin to Vegan since I donunderstand why Joy Howard says that she hasn't like eggs unless cleverly disguised as a cake, and donmet one she didn't drink milklove. Not having either I'd argue with her there - I have no affection for the ones you find in the house most of supermarket ''next'' to the ones labelled 'grown for flavour' to distinguish them from the time means cooking some recipes can be a painones that have obviously just been grown for profit. Personally, so I was keen to have 'd prefer a look at this book for ideas tin of what I could tomatoes to those - and Howard makes good use as substitutesof these. She's not at all precious if you get the taste.|amazonuk=<amazonuk>0738213578</amazonuk>

 {{newreviewFrontpage|authorisbn=New Covent Garden Food Co 0241480442|title=Soup For All OccasionsHealthy Vegan The Cookbook: Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=4.5

|summary=Emotionally, I love soupam a vegan. It's more filling than Mentally, I am a vegan. I read [[How to Love Animals in a drink Human-Shaped World by Henry Mance]] and less time-consuming than a meal but with all was appalled by the flavour you could ask way in which we treat animals in our search for(preferably cheap) food. I don't mind good quality canned soup such as Baxter's or New Covent GardenPractically, but I do prefer to make my own, so what could be better than am not a recipe book from New Covent Garden Food Co? vegan. It's not worked for a book of recipes for while apart from the soups they sell, odd blip with regard to cheese but then a series perfect storm of recipes from their staff those events which will take you, hope don't occur too often in your lifetime tempted me back to animal-based protein. It wasn'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 the title says, through all occasionsease of being able to get sufficient protein when meals were often snatched in a few spare moments.|amazonuk=<amazonuk>0752226797</amazonuk>

 {{newreviewFrontpage|authorisbn=Richard Mabey 1529418100|title=Wild CookingBruno's Challenge and Other Dordogne Tales|author=Martin Walker

|genre=CookeryShort Stories|summary=ItI's become fashionable now m not usually a fan of short stories - I find it all too easy to make do, put the book down between stories and forget to cut back pick it up again - even for those who have no need to do but I am a fan of Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so. Conspicuous consumption is frowned upon and thriftiness is the new black, so temptation to read ''Wild CookingBruno's Challenge', previously published in hardback as 'was hard to resist and I'The New English Cassouletm rather glad that I didn'' is going to appeal t even try. For those new to the mood of the moment with its approach of series, there'busking in the kitchen' and making do. Some of it might seem a little extreme – I really can't imagine s an excellent introduction that I will ever slow cook a Peking Duck in front of a fan heater simply because it might as well cook the food whilst ittell you all you need to know about who's heating the room – but I love who and the idea of using a glut background to make broad bean hummus, or even of gathering up vegetables which have been left when the field has been harvestedwhy Bruno is in St Denis.|amazonuk=<amazonuk>0099522969</amazonuk>

{{newreview|author=Gill Holcombe|title=Fish Pies and French FriesI was going to argue. I mean, Vegetables, Meat and Something Sweetcows are for cheese (I couldn't consider eating red meat...Affordable, Everyday Food ) and FamilyI much prefer my elephants in the wild but then I realised that I was quibbling for the sake of it. Essentially that quote sums up my attitude to animals -friendly Recipes Made Easy|rating=2and I consider myself an animal lover.5|genre=Cookery|summary=Following on from her success with [[How If I had to Feed Your Whole Family a Healthy Balanced Diet, with Very Little Money choose between the company of humans and Hardly Any Time, Even If You Have a Tiny Kitchenthe company of animals, Only Three Saucepans ... - Unless You Count I would probably choose the Garlic Crusheranimals... by Gill Holcombe|the I insisted that I read this book with the atrociously long title]] Gill Holcombe has given us another long title and more easy recipes aimed at busy people who live real lives: no one was trying to stop me but I was initially reluctant. The principle is the same – few people have unlimited time I eat cheese, eggs, chicken and/or money fish and these recipe books go some way towards proving that it is possible I needed to prepare food simply and quickly either do so without breaking guilt or change my choices. I suspected that making the Bankdecision would not be comfortable. She promises 'simple, wholesome and nutritious recipes' – does she deliver?|amazonuk=<amazonuk>1905862334</amazonuk>

 {{newreviewFrontpage|authorisbn=Victoria Moore 0008333173|title=How to DrinkHungry: A Memoir of Wanting More|author=Grace Dent

|genre=LifestyleAutobiography|summary=A friend who saw me reading this book was moved to ask if I really needed the advice and was quite surprised 'm always relieved when I explained that it was about the whole range Grace Dent is one of liquid intake from the humble glass of warm water (try it – itjudges on ''Masterchef''. You know that you's wonderful first thing in the morning) re going to rare spirits costing hundreds get an honest opinion from someone whom you sense does real food rather than fine dining most of pounds a bottlethe time. It's completely unpreachy You also ponder on how she can look so elegant with not a word about how much liquid you should be taking all that good food in each day to how few units you should be consuming each weekfront of her. ItI's ve often wondered about getting the best (which isn't always woman behind the most expensive) media image and enjoying it – and most importantly, enjoying ''Hungry: A Memoir of Wanting More'' is a drink when that's the drink stunning read which will make you wantlaugh and break your heart in equal measures.|amazonuk=<amazonuk>1847080200</amazonuk>

 {{newreviewFrontpage|authorisbn=Delia SmithTee_Gross|title=Delia's Complete How To CookThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez

|genre=CookeryChildren's Non-Fiction|summary=At the end The misuse of the last century Delia Smith produced her ''How 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 Cook'' series – three volumes which gave pluck words out of the inexperienced cook the grounding ether and pretend that they would need to put good food on are the table for any occasioncorrect ones. Produced Are the recipes in three volumes ([[DeliaSusanna Tee and Santy Gutierrez's How To Cook - Book 1 by Delia Smith|volumes 1]], [[Delia's How To Cook - Book 2 by Delia Smith|2]] and [[DeliaThis Cookbook is Gross's How to Cook - Book 3 by Delia Smith|3]]) it always seemed to me to be a reworking of her [[Delia Smith's Complete Cookery Course by Delia Smith|Complete Cookery Course]] which began life in a similar mannertruly gross? For once the language is not overplayed. There were some new These recipesmay taste nice, some reworkings of old favourites and some that were well known. The books were directed at the novice rather than the experienced cookbut in appearance, but found favour with both as this was a time when Delia could do no wrongthey are absolutely vile.|amazonuk=<amazonuk>0563539070</amazonuk>

{{newreviewFrontpage|authorisbn=Kate Colquhoun1848993609|title=The Thrifty CookbookGood Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5

|summary=Using left-over food can, as Kate Colquhoun says, become something of an obsession. I've done it for years and thought I do occasionally wonder if was getting a cookbook: I ever eat a meal which doesn't owe something to liked the day before – or even the day before that. Tonight we're having chicken (from yesterday's roast) and roast vegetables (the last idea of the selection in the vegetable rack) followed by queen of puddings (the end a series of the loaf recipes which made chicken sandwiches for lunchboxes, the last of a pot of jam and a couple of eggs)would make me feel happy. The carcass of the chicken made stock and whilst that was simmering I used the steam to make the custard for ice cream with the last of For once this weekisn's eggs, the end t a case of the weekend's cream and some milk. It's all if it sounds too good foodto be true, but you do need to know what youit probably is're doing and how you can make best use of what's in the kitchen. That- it's where ''The Thrifty Cookbook'' comes in.|amazonuk=<amazonuk>0747597049</amazonuk>}} {{newreview|author=David Pritchard|title=Shooting the Cook|rating=4|genre=Autobiography|summary=David Pritchard would have you believe that he was a bumbling TV producer and that he, almost by accident, discovered two men who would go on to become celebrity chefs. The first, Keith Floyd, was a revelation to viewers as he slurped a glass (or two) case of wine, said exactly what you thought he shouldn't have said and cooked amazing food in one exotic location after another. After getting something which could change your life for the stultifying programmes made by the likes Fanny Craddock he was better - for good - rather than a breath of fresh air and like or loathe him there was no way that you could be ambivalent. The second man, Rick Stein, was an entirely different, er, kettle of fish. Quiet, thoughtful and decidedly more erudite – it was difficult to imagine two more diverse personalities, but he brought out the best of both and made programmes which stay in the mind years laterquick fix.|amazonuk=<amazonuk>0007278306</amazonuk>

 {{newreviewFrontpage|authorisbn=Daniel Stevens0241367875|title=BreadCompletely Perfect: River Cottage Handbook No 3120 Essential Recipes for Every Cook|author=Felicity Cloake

|summary=Have you ever been tempted by It's a bread recipe in novel concept for a magazine and thought that it looked so easy you really ought cookery book: these are not Felicity Cloake's recipes but the best ones she found to give do a particular job - the job of delivering the best meal, the ''Completely Perfect'' meal of the title. Think of it as the equivalent of a go? Have comparison site for when you followed want to renew the car insurance and then taking the instructions best elements out of each recipe to make perfection. There's nothing cutting edge here: it's the letter – or so you thought – only to find that you produced a solid mass fit only sort of food which we've been eating for the birds decades and even they took it as an insult? Me tooprobably will be for decades to come. There'Breads a reason for that: River Cottage Handbook No 3roast chicken followed by apple crumble ''works'' was to be my final attempt at bread making and if providing that failed then I would you don't have a vegetarian or a vegan at table, it's a meal which is unlikely to make the regular trip to the local artisan bakerdo other than go down well.|amazonuk=<amazonuk>074759533X</amazonuk>

 {{newreviewFrontpage|authorisbn=Delia SmithKay Vintage|title=Delia's Frugal FoodVintage Kitchenalia|author=Emma Kay|rating=43.5

|summary=Following Over the half-century and more that I've been preparing meals on a lamentable lack of ability regular basis I've seen food preparation move from being just something you did to an obsession akin to predict a religion. My first kitchen had nothing in the way that public opinion of luxury - it was heading when she published [[Delia's How To Cheat At Cooking by Delia Smith|How there to Cheat at Cooking]] it's good to see that Delia's returned to form with an updating make meals as nutritiously and reissue of her original classic bestseller, economically as possible: my current kitchen is not ''Frugal Foodquite''. Frugal Food was first published in state of the nineteen seventies when we were having art, but it's equipped to a little local financial difficulty high standard and it caught the mood is a pleasure to work in. But what of all the times with its preference for spending time in equipment which went before, which paved the kitchen way to produce economical meals rather than spending money what we have now? Emma Kay is going to buy timegive you a quick trip through the history.|amazonuk=<amazonuk>034091856X</amazonuk>

 {{newreviewFrontpage|authorisbn=Rick SteinJopson_Science|title=Coast to CoastThe Science of Food: An exploration of what we eat and how we cook|author=Marty Jopson

|summary=You know I've always believed that if you understood ''why'' something worked in a particular way it was very easy to remember ''how'' it worked and what you're going needed to get with Rick Steindo. ThereThe food we eat is no exception to this rule and ''The One Show's a good reason why he's a television chef, successful restaurateur resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and author – he delivers, on covers everything from the table, on type of knives we use through to the screen and on food of the page, the sort of food which people want to eatfuture. In his early days Best of all, he does it was all about fish but in his latest book he gives recipes for food from land and sea inspired by his travels across the worldlanguage that even a science illiterate like me can understand.|amazonuk=<amazonuk>1846076145</amazonuk>

 {{newreviewFrontpage|authorisbn=Gill HolcombeHayward New|title=How to Feed Your Whole Family a Healthy Balanced Diet, with Very Little Money and Hardly Any Time, Even If You Have a Tiny Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen, Only Three Saucepans ... - Unless You Count the Garlic Crusher... Notebook|author=Vicky Hayward

|summary=These days few people have In 1745 a Spanish friary cook, Juan Altamiras, published the luxury first edition of unlimited time in which to prepare mealshis ''New Art of Cookery, Drawn From the School of Economic Experience''. JobsIt contained more than two hundred recipes for meat, childrenpoultry, families game, salted and life all seem to get in the wayfresh fish, vegetables and desserts. The same is true of money style was informal, chatty and when you put the two factors together it's easy to see why people are tempted to buy cheap convenience food. It's humorous on the table without much effort, requires little in the way of equipment occasions and superficially it looks a lot cheaper than buying all the ingredients was aimed, not at those who could afford to make cook on a family meal. In ''How to Feed Your Whole Family a Healthygrand scale, but at those with more modest budgets, Balanced Diet…'' gill Holcombe sets out who sometimes needed to prove that it's possible to put good food on cook for large numbers. Whilst the table without breaking ingredients were - for the Bank.|amazonuk=<amazonuk>1905862156</amazonuk>}} {{newreview|author=Laura Lockington|title=Cupboard Love|rating=5|genre=Autobiography|summary=There's something extraordinarily refreshing about a book by someone with whom you can empathise – not a celebrity, a victim or an axemost part -grinder, but modestly priced there is a real person leading stress on the sort careful combination of life which you can recogniseflavours and aromas. It's even better when that someone unashamedly loves good food Spices are used conservatively and wants to share that love with the reader. Meet Laura Lockingtonbluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, writerAragon, playwright, bon vivant the Iberian court and feeder of a greedy fridgethe New World.|amazonuk=<amazonuk>1846242800</amazonuk>

 {{newreviewFrontpage|authorisbn=Sybil Kapoor Federman_Fasting|title=Citrus Fasting and Spice: A Year Feasting - The Life of FlavourVisionary Food Writer Patience Gray|author=Adam Federman

|summary=It's not often that 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 cookery book keeps me awake at night but Sybil Kapoor's ''Citrus telephone, grew much of her own food, and gathered and Spice'' did just ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying thatshe wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. The cause This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of the problem was the need to sort out her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in my own mind what, exactly2005, I understood by the word BBC described her as an 'flavour'almost forgotten culinary star. For me it's always been a combination of various senses – taste' Yet her influence, smellparticularly among chefs and other food writers, texture has had a lasting and profound effect on the tongue, even the visual impact of the way we view and celebrate good food – which gave a dish its flavourand regional cuisines. ItGray's prescience was unrivalled: She wrote about what today we would call the overall experience Slow Food movement--from foraging to eating locally--long before it became part of the food. Sybil Kapoor wants me to think differentlycultural mainstream.|amazonuk=<amazonuk>184737221X</amazonuk>

 {{newreviewFrontpage|isbn=Mordechai_Simple|authortitle=Kathleen Burk Simple Fare: Spring and Michael BywaterSummer|titleauthor=Is This Bottle Corked? The Secret Life of Wine Karen Mordechai

|genre=TriviaCookery|summary=Now, IKaren Mordechai'm s family history has its roots in the Jerusalem of the 1950s when people from around the first person to admit I am not globe were coming together in a wine buffyoung country and forming their own way of living. I know a lot more now than I did before my current relationshipWhen the family then emigrated to the United States they brought this way of cooking with them, but she is right to say I have a very masculine (ie dead weak) sense along with the tradition of smellsharing and enjoying food. Added Mordechai believes that food's ability to bring people together is unparalleled and that the food you make is a blunt sense compilation of taste the way you have lived. Thinking back over the food we eat, that is so true and for the first time, I'm left saying I know what I like when I drink it, and thatlooked on a recipe book as an elegant way of seeing someone else's ithistory.|amazonuk=<amazonuk>0571241743</amazonuk>

 {{newreviewFrontpage|authorisbn=Pam CorbinMiller_Five|title=PreservesFive Ways to Cook Asparagus (and Other Recipes): River Cottage Handbook No 2the Art and Practice of Making Dinner|author=Peter Miller

|summary=I was born not long after When you've been producing meals for around about half a century the end chances are that, like me, you have a fairly regular set of menus which you produce. Hopefully, it's not quite in the Second World War, at 'fishcakes! Goodness is it Friday already?' realm but you probably have something in your culinary locker for every occasion. It takes a time when some foods were rationed very good book to make you settle down and actually read what it has to offer and a banana or it's an orange was a treat. Preserving was simply exceptional one where you end up with lots of those things that dog-eared pages for recipes which you did 're going to try. The inspiration to store one seasonread ''s bounty Five Ways to help you through less generous times – Cook Asparagus'' was simple and all this without serendipitous - I'd just come home with the help first of a freezer or even a fridgethe season's English asparagus when the book arrived in the post. Freezers have undoubtedly made it easier to save food but itI couldn't ''s not the greenest solution and I '' have long wanted a book which extended my range of recipeslook, most of which now could I inherited from my parents.|amazonuk=<amazonuk>0747595321</amazonuk>?

 {{newreviewFrontpage|isbn=Kunin_Good|authortitle=Rosie Sykes, Polly Russell Good Clean Food: Plant-Based Recipes That Will Help You Look and Zoe HeronFeel Your Best|titleauthor=The Kitchen RevolutionLily Kunin

|summary=I've been cooking regular family meals for over forty yearsgot to begin by outlining a bias: I don't like food fads. For more than 95% of those nights IThere've prepared s a meal from scratch and sometimes very good reason for avoiding gluten if you are coeliac, but if it's just plain drudgerysimply 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'. ItI 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's not just re empty calories and after a couple of weeks without them I discovered that I don't actually like the cooking either – theretaste. I don's all the thinking, the planning t touch caffeine and the buying haven't done so since I discovered what it did to take into account toomy blood pressure. Rosie SykesHaving said all this, Polly Russell I'm quite happy to read books which ''do'' advocate avoiding certain food groups, simply because (a) there ''might'' be something in it and Zoe Heller have (b) people who've had to the inventive to create a varied diet with restricted ingredients often come up with a solutionsome excellent recipes. And that was how I came to ''Good Clean Food''.|amazonuk=<amazonuk>009191373X</amazonuk>

 {{newreviewFrontpage|authorisbn=Paul Richardson Yang_Food|title=A Late DinnerFood Guide to Lowering Blood Pressure: Discovering the Food of Spain|rating=5|genre=Travel|summary=Although subtitled ''discovering the food of Spain'', this excellently written, engaging and interesting book is about so much more. Yes, the focus is on food, mouthwateringly described, but it is also about culture, people, travel, tourism, history and geography.|amazonuk=<amazonuk>0747593809</amazonuk>}} {{newreview6 Simple Steps|author=Manju Malhi |title=Easy Indian CookbookYuchi Yang|rating=5 4

|summary=Have you ever thought 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 reduce our blood pressure ''without'' taking medication, although she does stress that if you'd like to make good Indian food but 'are'' taking medication you donshouldn't really know where to start? stop doing so without consulting your doctor. Have you ever worried about over-spicing or under-spicing You can reduce your dishes? BP in six steps, which are actually a lot simpler than they sound. Have you ever wondered what foods Does it work well together and which don't? If you haveYes, it does: I've been eating this third book way for more than two years and I've gone from Manju Malhi will provide all the answers. having 'very worrying'Indian cuisine blood pressure readings to getting a smile when they're taken and being told that my BP is perfume for the nose, relish for the lips, nourishment for the body perfectly normal - and nectar for the soulthat's without taking medication of any sort.''|amazonuk=<amazonuk>1844835839</amazonuk>

 {{newreviewFrontpage|authorisbn=Fuchsia Dunlop Bacchia_Italian|title=Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China|rating=5|genre=Cookery|summary=On her first trip to the orient Fuchsia Dunlop is appalled at the preserved duck eggs served as hors d'oeuvre in Hong Kong. Her description of this first encounter with the Chinese delicacy is rich with words like filthy, revolting, nightmarish, translucent, oozy, mouldy, toxic, slime…|amazonuk=<amazonuk>0091918308</amazonuk>}} {{newreviewItalian Street Food|author=Delia Smith |title=Delia's How To Cheat At CookingPaola Bacchia|rating=3.54

|summary=I don't often begin a review by saying who shouldn't read a bookBooks about Italian food are everywhere, but I think it's important with Delia's How to Cheat at Cooking if there are not recipes for pizza, pasta dishes and all the usual suspects. In a winter which seems to be a lot starting hard all too early what I wanted was sunshine - and the sort of disappointed readersfood which you find on the Italian streets and in those bars which only the locals know about. If you It've ever sighed because s the sort of food which you know that your homeeat on the move, or leaning against the bar -made soup would have tasted so much better if you had gone to tables and chairs don't usually come into the equation. For the trouble of making a decent stockmost part, if youit doesn't aspire to being ''healthy''ve ever made - frying plays a larger part than it does in a virtuous diet and it is a quick soufflé for lunch with little short on fruit and veg - but we can all be a friend then you shouldnbit naughty on occasions, can't even look at this book as you will end up besmirching the name of St Delia and that would never do.|amazonuk=<amazonuk>0091922291</amazonuk>we?

{{newreview |title=Moro East|author=Sam and Sam Clark|genre=Cookery|rating=4|summary=Imagine an area of land bordered Move on one side by the River Lea and on another by the Grand Union Canal. You'll have approached with care because you had to go through some rather insalubrious areas to get there but once you were over the bridge you were in the Manor Garden Allotments – a tiny part of the Eastern Mediterranean in East London – where the Clarks grew vegetables for seven years, but, perhaps more importantly became part of a community of Turks and Cypriots who showed them how to make use of every part of the plant. You'll notice that I've spoken of this in the past tense. Have the Clarks given up, moved on? No – the Manor Garden Allotments have been bulldozed to make way for a hockey stadium for the 2012 Olympics and this book shows the last year of vegetable growing on the site and the glorious food that has been eaten.|amazonuk=<amazonuk>0091917778</amazonuk>}}[[Newest Crafts Reviews]]