132,602
edits
Changes
Newest Cookery Reviews (view source)
Revision as of 09:32, 12 December 2023
, 09:32, 12 December 2023no edit summary
[[Category:Cookery|*]]
[[Category:New Reviews|Cookery]]==Cookery==__NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Xanthe Milton1454955546|title=Eat Me!: The Stupendous, Self-raising World of Cupcakes and Bakes According to Cookie GirlSugarless|author=Nicole M Avena
|rating=5
|genre=CookeryLifestyle|summary=What ''This isn't a stunning diet book this is. The inside, that last thing anyone needs isanother diet book. I was almoststunned in a less positive way by the brightness of the front cover.I don't like pink at the best of times, and this book is very, verypink.|amazonuk=<amazonuk>0091925118</amazonuk>}}'
}}
<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Cass Titcombe, Patrick Clayton-Malone and Dominic Lake1635866847|title=Canteen: Great British FoodThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci
|rating=4.5
|genre=CookeryLifestyle|summary=I love food and I can happily read a recipe It's strange, the things that make you ''immediately'' feel that this is the book for fun and for inspirationyou. ItBefore I started reading ''The Lavender Companion'', I visited the author's always good to see what cookery books spawned by restaurants offer[https://www.pinelavenderfarm. Just occasionally you spot com/ website] and there's a combination picture of foods which you would never have thought a slice ofchocolate cake on the homepage. I don't eat cakes and desserts - but I wanted that cake viscerally. (There's a recipe in the book, but which works brilliantly, but more often I've found myself wondering two thingsm avoiding with some difficulty!!) Then I started reading the book and I was told to make a mess of it. Who, Notes in their own home, would go the margins are sanctioned. You get to fold down the trouble corners of creating these dishes and, more importantly, who pages. You suspect that smears of butter would want to eat them? not be a problem. At the other end of the scale you find I ''loved'Canteen: Great British Food' and you heave a sigh of reliefthis book already.|amazonuk=<amazonuk>0091936322</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Mo Smith3791388398|title=The Lazy Cook's Family FavouritesNew European Baking: 99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila
|rating=4.5
|genre=Cookery
|summary=These days I get very nervous when This is probably one of the most unusual baking books I hear about books for 'lazy' cooks, or how to cheat when preparing mealsve encountered. ThereIt's a very simple reason built around 99 recipes for this: good foodbreads, prepared using seasonal ingredients which don't break brioches and pastries but the budget needs skill recipes are interwoven with some thought-provoking writing on how bread - and knowledge baking - have changed in the twentieth and neither are early twenty-first centuries. We start with the prerogative of basics - the lazy. Mo Smith might like us to think that sheequipment you'll need (there's lazynothing extravagant or indulgent) and the ingredients, but take my word for it – she isn'twhere the author is particular. She You might not have learned a few tricks for making good food quickly, but she's a woman who knows her onions realised that different salts can change the flavour and all sorts sensation on the tongue of other foodthe finished product but, apparently, they do.|amazonuk=<amazonuk>0749007826</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Jim Lahey 1398508632|title=My Bread: the Revolutionary No-work, No-knead MethodThe Wilderness Cure|author=Mo Wilde|rating=4.5|genre=CookeryLifestyle|summary=It's had been on the cards for a long time since I did Home Economics at school, while but a major part of it was learning methods, the week-long consumer binge whichpushed Mo Wilde into beginning her year of eating only wild food. The end of November, I particularly in Central Scotland was assured would stand me perhaps not the best time to start, in good stead for a world where the rest of my lifenormal sores had been exacerbated by climate change, Brexit and a pandemic. A Victoria sponge Wilde had a few advantages: the area around her was a careful progression known habitat with a variety of creaming and gently adding flour and eggsterrains. A white sauce She had electricity which allowed her to run a couple of these methodsfridge, but essentially it meant working through freezer and dehydrator. She had a series of instructions until they became second naturecar - and fuel. Bread Most importantly, she had shelter: this was the worst requiring fermenting, kneading, proving and then more kneading and risingnot a plan to ''live'' wild just to live off its produce.|amazonuk=<amazonuk>0393066304</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Stuart Brown1635864674|title=Mma Ramotswe's CookbookTomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard
|rating=4
|genre=Cookery
|summary=I expect there will be a few people who spot this book on the shelves and wonder who Mma Ramotswe is, but [[:Category:Alexander McCall Smith|Alexander McCall Smith's]] legion 'Think of fans certainly won't be amongst them. This cookbook is a nice tieit as no-in to the books, written with a foreword from AMS himself, and full of flavoursome recipes that are spoken of in his series of books about Mma Ramotswe and her Number One Ladies Detective Agencywhining dining. Illustrated with beautiful photography, lots of quotes from the books, and lots of information about Botswana's rich variety of food it's a wonderful mix of being both a cookery book, a reference book and a companion work to the Mma Ramostwe books.|amazonuk=<amazonuk>184697139X</amazonuk>}}
}}
{{newreviewFrontpage|authorisbn=Keith Floyd0241480442|title=Stirred But Not ShakenHealthy Vegan The Cookbook: The Autobiography|rating=4|genre=Autobiography|summary=I grew up with television cookery programmes and still have some recipes in my childish handwriting, which begin ''4oz SR fl 2oz marg 2oz C sug…'' as I battled to copy what was on the screen before we retuned to the presenter. Programmes stagnated as the cook spoke to camera and lectured the viewer on how to make sponge cake or a fish dish. Then we were shocked awake. There was a man, quite good-looking in a raffish, slightly dangerous sort of way, who cooked on the deck of a trawler or wherever the whim took him, always glass in hand and who was quite capable of berating the cameraman about how he was doing his job. Like him, or hate him – you could not help but know that he was Keith Floyd, or Floydy to millions.|amazonuk=<amazonuk>0283071052</amazonuk>}} {{newreviewVegan Cooking Meets Nutrition Science|author=Mark Reinfeld Niko Rittenau and Jennifer Murray |title=The 30-Minute Vegan: 150 Simple and Delectable Recipes for Optimal HealthSebastian Copien|rating=34.5
|genre=Cookery
|summary=Emotionally, I am a committed vegetarianvegan. Mentally, who strongly believes I am a vegan. I read [[How to Love Animals in a Human-Shaped World by Henry Mance]] and was appalled by the health benefits of way in which we treat animals in our search for (preferably cheap) food. Practically, I am not a meat free dietvegan. I have in It worked for a while apart from the past been tempted odd blip with regard to go completely vegan, cheese but the lure then a perfect storm of chocolate and cheese proved those events which you hope don't occur too strongoften in your lifetime tempted me back to animal-based protein. It wasn't the taste - I have no will powerknow 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 get sufficient protein when meals were often snatched in a few spare moments.|amazonuk=<amazonuk>0738213276</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Phil Vickery1529418100|title=Phil VickeryBruno's PuddingsChallenge and Other Dordogne Tales|author=Martin Walker
|rating=4
|genre=CookeryShort Stories|summary=I have a weakness for puddings and whilst I wouldn't consider buying m not usually a ready meal fan of short stories - I will happily trawl find it all too easy to put the aisles for book down between stories and forget to pick it up again - but I am a good desert when I havenfan of Martin Walker's [[Martin Walker't the time to spend s Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the kitchen. So, the opportunity temptation to read a book with the sub-title ''every pudding you have ever wanted to makeBruno's Challenge'' was simply too good hard to pass upresist and I'm rather glad that I didn't even try. I have two favourites when I think of puddings – Tarte Tatin and Crème Brulee – so I was keen For those new to the series, there's an excellent introduction that will tell you all you need to see Phil Vickeryknow about who's recipes for these classicswho and the background to why Bruno is in St Denis.|amazonuk=<amazonuk>1847376835</amazonuk>
}}
{{Frontpage
|isbn=1787332098
|title=How to Love Animals in a Human-Shaped World
|author=Henry Mance
|rating=5
|genre=Politics and Society
|summary=''When we do think about animals, we break them down into species and groups: cows, dogs, foxes, elephants and so on. And we assign them places in society: cows go on plates, dogs on sofas, foxes in rubbish bins, elephants in zoos, and millions of wild animals stay out there, ''somewhere,'' hopefully on the next David Attenborough series.''
}}
{{newreviewFrontpage|authorisbn=New Covent Garden Food Co 0008333173|title=Soup For All OccasionsHungry: A Memoir of Wanting More|author=Grace Dent|rating=45|genre=CookeryAutobiography|summary=I love soup'm always relieved when Grace Dent is one of the judges on ''Masterchef''. ItYou know that you's more filling re going to get an honest opinion from someone whom you sense does real food rather than a drink and less fine dining most of the time-consuming than a meal but . You also ponder on how she can look so elegant with all the flavour you could ask forthat good food in front of her. I don't mind good quality canned soup such as Baxterve often wondered about the woman behind the media image and 's or New Covent Garden, but I do prefer to make my own, so what could be better than a recipe book from New Covent Garden Food Co? It's not a book Hungry: A Memoir of recipes for the soups they sell, but Wanting More'' is a series of recipes from their staff stunning read which will take make you, as the title says, through all occasionslaugh and break your heart in equal measures.|amazonuk=<amazonuk>0752226797</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Richard Mabey Tee_Gross|title=Wild CookingThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez
|rating=4
|genre=CookeryChildren's Non-Fiction|summary=It's become fashionable now to make do, to cut back - even for those who have no need to do soThe misuse of language is a modern disease. Conspicuous consumption Too many times something is frowned upon and thriftiness is the new blackdescribed as awesome or stupendous, so ''Wild Cooking'', previously published in hardback as ''The New English Cassoulet'' is going to appeal but were you truly awed by it? Or stupefied? People just seem to the mood pluck words out of the moment with its approach of 'busking in ether and pretend that they are the kitchen' and making docorrect ones. Some of it might seem a little extreme – I really can't imagine that I will ever slow cook a Peking Duck Are the recipes in front of a fan heater simply because it might as well cook the food whilst itSusanna Tee and Santy Gutierrez's heating 'This Cookbook is Gross' truly gross? For once the room – language is not overplayed. These recipes may taste nice, but I love the idea of using a glut to make broad bean hummusin appearance, or even of gathering up vegetables which have been left when the field has been harvestedthey are absolutely vile.|amazonuk=<amazonuk>0099522969</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Gill Holcombe1848993609|title=Fish Pies Good Mood Food: Unlock the Power of Diet to Think and French Fries, Vegetables, Meat and Something Sweet...Affordable, Everyday Food Feel Well|author=Charlotte Watts and Family-friendly Recipes Made EasyNatalie Savona|rating=24.5
|genre=Cookery
|summary=Following on from her success with [[How to Feed Your Whole Family I thought I was getting a Healthy Balanced Diet, with Very Little Money and Hardly Any Time, Even If You Have cookbook: I liked the idea of a Tiny Kitchen, Only Three Saucepans ... - Unless You Count the Garlic Crusher... by Gill Holcombe|the book with the atrociously long title]] Gill Holcombe has given us another long title and more easy series of recipes aimed at busy people who live real liveswhich would make me feel happy. The principle For once this isn't a case of 'if it sounds too good to be true, it probably is the same – few people have unlimited time and/or money and these recipe books go some way towards proving that ' - it is possible to prepare food simply and quickly without breaking 's a case of getting something which could change your life for the Bankbetter - for good - rather than a quick fix. She promises 'simple, wholesome and nutritious recipes' – does she deliver?|amazonuk=<amazonuk>1905862334</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Victoria Moore 0241367875|title=How to DrinkCompletely Perfect: 120 Essential Recipes for Every Cook|author=Felicity Cloake
|rating=5
|genre=Cookery
|summary=At It's a novel concept for a cookery book: these are not Felicity Cloake's recipes but the best ones she found to do a particular job - the end job of delivering the best meal, the last century Delia Smith produced her ''How to CookCompletely Perfect'' series – three volumes which gave meal of the inexperienced cook title. Think of it as the grounding that they would need equivalent of a comparison site for when you want to put good food on renew the car insurance and then taking the table for any occasionbest elements out of each recipe to make perfection. Produced in three volumes ([[DeliaThere's How To Cook - Book 1 by Delia Smith|volumes 1]], [[Delianothing cutting edge here: it's How To Cook - Book 2 by Delia Smith|2]] the sort of food which we've been eating for decades and [[Deliaprobably will be for decades to come. There's How to Cook - Book 3 a reason for that: roast chicken followed by Delia Smith|3]]) it always seemed to me to be a reworking of her [[Delia Smithapple crumble ''works''s Complete Cookery Course by Delia Smith|Complete Cookery Course]] which began life in a similar manner. There were some new recipes, some reworkings of old favourites and some providing that were well known. The books were directed you don't have a vegetarian or a vegan at the novice rather than the experienced cooktable, but found favour with both as this was it's a time when Delia could meal which is unlikely to do no wrongother than go down well.|amazonuk=<amazonuk>0563539070</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Kate ColquhounKay Vintage|title=The Thrifty CookbookVintage Kitchenalia|author=Emma Kay|rating=3.5
|genre=Cookery
|summary=Using leftOver the half-over food can, as Kate Colquhoun says, become something of an obsession. century and more that I've done it for years and been preparing meals on a regular basis I do occasionally wonder if I ever eat a meal which doesn't owe ve seen food preparation move from being just something you did to an obsession akin to the day before – or even the day before thata religion. Tonight we're having chicken (from yesterday's roast) and roast vegetables (the last of the selection My first kitchen had nothing in the vegetable rack) followed by queen way of puddings (the end of the loaf which made chicken sandwiches for lunchboxes, the last of a pot of jam and a couple of eggs). The carcass of the chicken made stock and whilst that luxury - it was simmering I used the steam there to make the custard for ice cream with the last of this weekmeals as nutritiously and economically as possible: my current kitchen is not ''quite''s eggs, the end state of the weekendart, but it's cream equipped to a high standard and some milkis a pleasure to work in. It's But what of all good foodthe equipment which went before, but you do need which paved the way to know what we have now? Emma Kay is going to give you're doing and how you can make best use of what's in a quick trip through the kitchen. That's where ''The Thrifty Cookbook'' comes inhistory.|amazonuk=<amazonuk>0747597049</amazonuk>
}}
{{newreviewFrontpage|authorisbn=David PritchardJopson_Science|title=Shooting the CookThe Science of Food: An exploration of what we eat and how we cook|author=Marty Jopson
|rating=4
|genre=Cookery
|summary=Have I've always believed that if you ever been tempted by a bread recipe understood ''why'' something worked in a magazine and thought that particular way it looked so was very easy you really ought to give remember ''how'' it a go? Have worked and what you followed the instructions needed to the letter – or so you thought – only do. The food we eat is no exception to find that you produced a solid mass fit only for the birds this rule and even they took it as an insult? Me too. 'Bread: River Cottage Handbook No 3' was The One Show'' resident scientist Marty Jopson has undertaken to be my final attempt at bread making explain how things work in the kitchen - and if that failed then I would have he covers everything from the type of knives we use through to make the regular trip to food of the local artisan bakerfuture. Best of all, he does it in language that even a science illiterate like me can understand.|amazonuk=<amazonuk>074759533X</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Delia SmithHayward New|title=DeliaJuan Altamiras' New Art of Cookery: A Spanish Friar's Frugal FoodKitchen Notebook|author=Vicky Hayward
|rating=4
|genre=Cookery
|summary=Following In 1745 a lamentable lack Spanish friary cook, Juan Altamiras, published the first edition of ability to predict the way that public opinion was heading when she published [[Deliahis 's How To Cheat At Cooking by Delia Smith|How to Cheat at Cooking]] it's good to see that Delia's returned to form with an updating and reissue New Art of her original classic bestsellerCookery, Drawn From the School of Economic Experience''Frugal Food''. Frugal Food It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. The style was first published in informal, chatty and humorous on occasions and it was aimed, not at those who could afford to cook on a grand scale, but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the nineteen seventies when we ingredients were having - for the most part - modestly priced there is a little local financial difficulty stress on the careful combination of flavours and aromas. Spices are used conservatively and it caught the mood bluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, the times with its preference for spending time in Iberian court and the kitchen to produce economical meals rather than spending money to buy timeNew World.|amazonuk=<amazonuk>034091856X</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Rick SteinFederman_Fasting|title=Coast to CoastFasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman
|rating=4
|genre=Cookery
|summary=You know what you're going to get with Rick SteinFor 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. There's She lived without electricity, modern plumbing, or a good reason why he's telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a television chefsteady 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 great food writers of her time: M. F. K. Fisher, Elizabeth David, successful restaurateur and author – he deliversJulia Child. So it is not surprising that when Gray died in 2005, on the tableBBC 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 screen way we view and on the page, the sort of celebrate good food which people want to eatand regional cuisines. In his early days it Gray's prescience was all unrivalled: She wrote about fish but in his latest book he gives recipes for food what today we would call the Slow Food movement--from land and sea inspired by his travels across foraging to eating locally--long before it became part of the worldcultural mainstream.|amazonuk=<amazonuk>1846076145</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Gill HolcombeMordechai_Simple|title=How to Feed Your Whole Family a Healthy Balanced Diet, with Very Little Money Simple Fare: Spring and Hardly Any Time, Even If You Have a Tiny Kitchen, Only Three Saucepans ... - Unless You Count the Garlic Crusher... Summer|author=Karen Mordechai
|rating=4
|genre=Cookery
|summary=These days few Karen Mordechai's family history has its roots in the Jerusalem of the 1950s when people have from around the luxury globe were coming together in a young country and forming their own way of unlimited time in which to prepare mealsliving. Jobs, children, families and life all seem When the family then emigrated to get in the United States they brought this way. The same is true of money cooking with them, along with the tradition of sharing and when you put the two factors together it's easy to see why people are tempted to buy cheap convenience enjoying food. ItMordechai believes that food's on the table without much effort, requires little in the way of equipment ability to bring people together is unparalleled and superficially it looks a lot cheaper than buying all that the ingredients to food you make is a family mealcompilation of the way you have lived. In ''How to Feed Your Whole Family a HealthyThinking back over the food we eat, Balanced Diet…'' gill Holcombe sets out to prove that itis so true and for the first time, I looked on a recipe book as an elegant way of seeing someone else's possible to put good food on the table without breaking the Bankhistory.|amazonuk=<amazonuk>1905862156</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Laura LockingtonMiller_Five|title=Cupboard LoveFive Ways to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner|author=Peter Miller
|rating=5
|genre=AutobiographyCookery|summary=ThereWhen you's something extraordinarily refreshing ve been producing meals for around about half a book by someone with whom you can empathise – not a celebritycentury the chances are that, a victim or an axe-grinderlike me, but you have a real person leading the sort fairly regular set of life menus which you can recogniseproduce. ItHopefully, it's even better when that someone unashamedly loves not quite in the 'fishcakes! Goodness is it Friday already?' realm but you probably have something in your culinary locker for every occasion. It takes a very good food book to make you settle down and wants actually read what it has to share that love offer and it's an exceptional one where you end up with the readerlots of dog-eared pages for recipes which you're going to try. Meet Laura Lockington, writer, playwright, bon vivant The inspiration to read ''Five Ways to Cook Asparagus'' was simple and feeder serendipitous - I'd just come home with the first of the season's English asparagus when the book arrived in the post. I couldn't ''not'' have a greedy fridge.|amazonuk=<amazonuk>1846242800</amazonuk>look, now could I?
}}
{{newreviewFrontpage|authorisbn=Sybil Kapoor Kunin_Good|title=Citrus Good Clean Food: Plant-Based Recipes That Will Help You Look and Spice: A Year of FlavourFeel Your Best|author=Lily Kunin
|rating=4
|genre=Cookery
|summary=ItI've got to begin by outlining a bias: I don't like food fads. There's not often that a cookery book keeps me awake at night very good reason for avoiding gluten if you are coeliac, but Sybil Kapoorif it's simply a food choice then you make life more difficult for people who ''Citrus and Spicemust'' did just thatavoid gluten. The cause same point applies to a lot of the problem was the need to sort out other food 'intolerances'. I believe in eating a balanced diet but will happily admit that I have my own mind what, exactly, 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 understood by don't actually like the word taste. I don'flavourt touch caffeine and haven't done so since I discovered what it did to my blood pressure. For me itHaving said all this, I'm quite happy to read books which ''do''s always been a combination of various senses – tasteadvocate avoiding certain food groups, smell, texture on the tongue, even the visual impact of the food – which gave simply because (a dish its flavour. It) there ''might'' be something in it and (b) people who's ve had to the overall experience of the foodinventive to create a varied diet with restricted ingredients often come up with some excellent recipes. Sybil Kapoor wants me And that was how I came to think differently''Good Clean Food''.|amazonuk=<amazonuk>184737221X</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Kathleen Burk and Michael BywaterYang_Food|title=Is This Bottle Corked? The Secret Life of Wine A Food Guide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang
|rating=4
|genre=Cookery
|summary=I was born not long after Yuchi Yang has been a registered dietitian for over twenty years and she's allowing us the end benefit of the Second World Warher knowledge to help us to reduce our blood pressure ''without'' taking medication, at a time when some foods were rationed and a banana or an orange was a treat. Preserving was simply one of those things although she does stress that if you did to store one season's bounty to help 'are'' taking medication you through less generous times – and all this shouldn't stop doing so without the help of consulting your doctor. You can reduce your BP in six steps, which are actually a freezer or even a fridgelot simpler than they sound. Freezers have undoubtedly made Does it easier to save food but work? Yes, itdoes: I's not the greenest solution ve been eating this way for more than two years and I have long wanted 've gone from having 'very worrying' blood pressure readings to getting a book which extended smile when they're taken and being told that my range of recipes, most BP is perfectly normal - and that's without taking medication of which I inherited from my parentsany sort.|amazonuk=<amazonuk>0747595321</amazonuk>
}}
{{newreviewFrontpage|authorisbn=Rosie Sykes, Polly Russell and Zoe HeronBacchia_Italian|title=The Kitchen RevolutionItalian Street Food|author=Paola Bacchia
|rating=4
|genre=Cookery
|summary=I've been cooking regular family meals Books about Italian food are everywhere, with recipes for over forty yearspizza, pasta dishes and all the usual suspects. For more than 95% of those nights I've prepared In a meal from scratch and sometimes it's just plain drudgery. It's not just the cooking either – there's winter which seems to be starting hard all the thinking, the planning and the buying to take into account too. Rosie Sykes, Polly Russell early what I wanted was sunshine - and Zoe Heller have come up with a solution.|amazonuk=<amazonuk>009191373X</amazonuk>}} {{newreview|author=Paul Richardson |title=A Late Dinner: Discovering the Food sort of Spain|rating=5|genre=Travel|summary=Although subtitled ''discovering food which you find on the food of Spain'', this excellently written, engaging Italian streets and interesting book is about so much more. Yes, in those bars which only the focus is on food, mouthwateringly described, but it is also locals know about culture, people, travel, tourism, history and geography.|amazonuk=<amazonuk>0747593809</amazonuk>}} {{newreview|author=Manju Malhi |title=Easy Indian Cookbook|rating=5 |genre=Cookery|summary=Have you ever thought that youIt'd like to make good Indian s the sort of food but which you don't really know where to start? Have you ever worried about over-spicing eat on the move, or underleaning against the bar -spicing your dishes? Have you ever wondered what foods work well together tables and which chairs don't? If you have, this third book from Manju Malhi will provide all usually come into the answersequation. ''Indian cuisine is perfume for For the nosemost part, relish for the lips, nourishment for the body and nectar for the soul.it doesn't aspire to being '|amazonuk=<amazonuk>1844835839</amazonuk>}} {{newreview|author=Fuchsia Dunlop |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 dhealthy'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>}} {{newreview|author=Delia Smith |title=Delia's How To Cheat At Cooking|rating=3.5|genre=Cookery|summary=I don't often begin - frying plays a review by saying who shouldn't read larger part than it does in a book, but I think virtuous diet and it's important with Delia's How to Cheat at Cooking if there are not to be is a lot of disappointed readers. If you've ever sighed because you know that your homelittle short on fruit and veg -made soup would have tasted so much better if you had gone to the trouble of making but we can all be a decent stockbit naughty on occasions, if you've ever made a quick soufflé for lunch with a friend then you shouldncan'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?
}}