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[[Category:New Reviews|Cookery]]==Cookery==__NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Andy Bates1454955546|title=Andy Bates: Modern Twists on Classic DishesSugarless|author=Nicole M Avena|rating=35|genre=CookeryLifestyle|summary=I do tire 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 and you can have the same dish many times over, so it's a real breath of fresh air when you find 'This isn't a diet 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 The last thing anyone needs is a stall in London's Whitecross street marketanother diet book. So - a perfect combination of technical knowledge, experience and knowing what people ''really'' want to eat.|amazonuk=<amazonuk>1908917709</amazonuk>}}

{{newreview|author=Margaret Powell|title=The Downstairs Cookbook: Recipes From A 1920s Household Cook|rating=4|genre=Cookery|summary=Margaret Powell began her life in service as There was a housemaidtime, not that long ago, but she had an interest in cooking (her mother wouldn't allow her to learn at home as when it was thought that sugary food was too precious to waste) and by talking to cooks, watching what they did and making notes she eventually rose to be cook in the grand houses on the nineteen twentiesbetter for you than food with high-fat content. ''The Downstairs Cookbook'' is her collection of Fat was the recipes demon food which she usedwas going to elevate your cholesterol and cause heart disease. Sugar was a carbohydrate, or which were current at the timeso good. But itThere's more than thata problem, though. Think of it Sugar is addictive and can hijack your brain in much the same way as being rather drugs like a visit to a good cookery school where you'd collect all those hints heroin and tips which make recipes cocaine. Does that sound over the top? Well, it isn''work'' and the anecdotes about life in a professional kitchent.|amazonuk=<amazonuk>0230767834</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Danaan Elderhill1635866847|title=The Magic Book of CookeryLavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=34.5|genre=Spirituality and ReligionLifestyle|summary=Back in It's strange, the seventeenth century in what was then the Kingdom of Bohemia there was a coven of witches. As was common at things that make you ''immediately'' feel that time witches were hunted and they had to hide their beliefs. The Friends of Euphrosyne, as they called themselves, turned to this deity (she's one of is the three graces and there to remind us to have fun) in their time of need and developed rituals which could be assimilated into social gatherings, allowing them to hide in plain sight. Their book - The Magic Book of Cookery - vanished along with the coven when they were discovered but Danaan Elderhill wants us to benefit from its ancient wisdom - and its fun.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>}} {{newreview|author=Antonio Caluccio|title=A Recipe for Life|rating=4|genre=Autobiography|summary=Antonio Carluccio is a name you know well if you've any interest in food and particularly Italian food. HeBefore I started reading 's well known as a cook, restaurateur, deli owner, television personality and author. In everything he's done heThe Lavender Companion's concentrated on the flavour of the food - this isn't , I visited the man to turn to if youauthor're interested in fine dining as s [https://www.pinelavenderfarm.com/ website] and there's a lack picture of frills and ostentation - and he has his own phrase to describe his visiona slice of chocolate cake on the homepage. I don'Mof mof' stands for 'maximum of flavour t eat cakes and minimum of fuss'desserts - but I wanted that cake viscerally. He(There's a man after my own heart but when recipe in the book, which I thought about it 'm avoiding with some difficulty!!) Then I realised that started reading the book and I knew little, beyond the occasional news item, was told to make a mess of Carluccio it. Notes in the manmargins are sanctioned. His autobiography came at just You get to fold down the right timecorners of pages. You suspect that smears of butter would not be a problem. I ''loved'' this book already.|amazonuk=<amazonuk>1742703925</amazonuk>

 {{newreviewFrontpage|authorisbn=Prue Leith3791388398|title=RelishNew European Baking: My Life on a Plate99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila

|genre=AutobiographyCookery|summary=Prue Leith was born in South Africa, This is probably one of the daughter of a prominent actress who was considered most unusual baking books I'dangerously liberal' in her views on raceve encountered. Prue was largely unaware of It's built around 99 recipes for breads, brioches and pastries but the horrors of apartheid recipes are interwoven with some thought-provoking writing on how bread - and had a privileged lifestyle. She came to London baking - have changed in the twentieth and early sixties but still retains an awareness of colour as a legacy of her childhoodtwenty-first centuries. What didnWe start with the basics - the equipment you't come from her childhood was her love of cooking - she drifted into catering almost accidentally but went on to set up a very successful catering company and then to open Leithll need (there's Restaurant nothing extravagant or indulgent) and the ingredients, where the author is particular. Her cookery school You might not have realised that different salts can change the flavour and regular food columns in national newspapers followed soon aftersensation on the tongue of the finished product but, apparently, they do.|amazonuk=<amazonuk>0857384058</amazonuk>

 {{newreviewFrontpage|authorisbn=Robert L Wolke and Marlene Parrish1398508632|title=What Einstein Kept Under His Hat: Secrets of Science in the KitchenThe Wilderness Cure|author=Mo Wilde|rating=3.5|genre=CookeryLifestyle|summary=''Everyone'' knows that when you chop onionsIt had been on the cards for a while but it was the week-long consumer binge which pushed Mo Wilde into beginning her year of eating only wild food. The end of November, particularly in Central Scotland was perhaps not the best time to start, you cryin a world where the normal sores had been exacerbated by climate change, but have you ever wondered ''exactly'' why this happens? Brexit and a pandemic. More to Wilde had a few advantages: the point have you ever considered what you might be able to do so that you don't need area around her was a known habitat with a variety of terrains. She had electricity which allowed her to look like run a snivelling wreck every time you make kedgeree? fridge, freezer and dehydrator. Life is littered with such conundrums (along with the oldShe had a car -wives'-tale solutions) but there seem to be more of them in the kitchen than elsewhereand fuel. Robert L Wolke has Most importantly, she had shelter: this was not a column in the plan to ''Washingtonlive'' ''Post'' in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common sensewild just to live off its produce. |amazonuk=<amazonuk>0393341658</amazonuk>

 {{newreviewFrontpage|authorisbn=Andrew Webb1635864674|title=Food BritanniaTomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard

|summary=I've always suspected that British food gained its dreadful reputation after the end 'Think of World War IIit as no-whining dining. Rationing lasted for '' We know it's a fruit rather than a vegetable but the fact that so many years and people get confused just goes to show how versatile the sort of food which you could buy in the average hotel or restaurant was pretty poortomato is. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we Then there are thought of as all the people who eat different types, not to mention the food of a postcultivars -war boarding houseand you begin to understand why Joy Howard says that she hasn't met one she didn't love. Andrew Webb is a food journalist and photographer I'd argue with her there - and heI have no affection for the ones you find in the supermarket ''next'' to the ones labelled 'grown for flavour's set out to prove distinguish them from the ones that therehave obviously just been grown for profit. Personally, I's d prefer a wealth tin of regional food, traditional recipes tomatoes to those - and passionate producers just waiting to be foundHoward makes good use of these. She's not at all precious if you get the taste.|amazonuk=<amazonuk>1847946232</amazonuk>

 {{newreviewFrontpage|authorisbn=Lucie Cash0241480442|title=Fairytale FoodHealthy Vegan The Cookbook: Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=34.5

|summary=Are you looking for Emotionally, I am a gift for someone who enjoys cooking and who has an interest in fairy tales? vegan. If soMentally, this book could well be your perfect answerI am a vegan. It has over sixty recipes - none of them at all complex I read [[How to Love Animals in a Human- Shaped World by Henry Mance]] and they're all associated with favourite fairy taleswas appalled by the way in which we treat animals in our search for (preferably cheap) food. Practically, I am not a vegan. Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes It worked for a while apart from the tales and I didn't find odd blip with regard to cheese but then a double page spread perfect storm of those events which didnyou hope don't have some entertaining embellishmentoccur too often in your lifetime tempted me back to animal-based protein. Itwasn's also a bonus t the taste - I know that I can get plant-based food that there's a gentle humour in tastes just as good as anything plundered from the animal kingdom - it was the illustrations, as ease of being able to get sufficient protein when meals were often snatched in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>a few spare moments.

 {{newreviewFrontpage|authorisbn=Marian Keyes1529418100|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyBruno's Challenge and Other Dordogne Tales|author=Martin Walker

|genre=CookeryShort Stories|summary=Right now you are probably thinking I'Marian Keyes? She writes chickm not usually a fan of short stories -lit doesn't she? What's she doing writing a cookbook?' You'll quite probably also be looking at her I find it all too easy to put the book down between stories and thinking that she doesn't look as though she eats forget to pick it up again - but I am a lot fan of the output either. Well, thereMartin Walker's a bit of a story behind this book...|amazonuk=<amazonuk>071815889X</amazonuk>}} {{newreview|author=Jamie Oliver|title=Jamie[[Martin Walker's Great BritainCommissar Bruno Courreges Mysteries in Chronological Order|rating=3.5|genre=Cookery|summary=The Royal Wedding in 2011 and 2012Bruno Courreges Mysteries]] so the temptation to read ''Bruno's Diamond Jubilee and Olympic Games mean that Challenge''anythingwas hard to resist and I'm rather glad that I didn' which can be adorned with a Union Jack will bet even try. Barbour do waxed Union Jack dog coatsFor those new to the series, so it should come as no surprise there's an excellent introduction that Jamie Oliver is here with a large plate of good old roast beef in front of said flag. Itwill tell you all you need to know about who's a splendidly chunky book who and beautifully presented. Flick the book open at any page and you're likely background to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food..why Bruno is in St Denis. you get the picture) or a recipe accompanied by a full-page photograph of the end product.|amazonuk=<amazonuk>0718156811</amazonuk>

{{newreview|author=Nigella Lawson|title=Kitchen: Recipes from I was going to argue. I mean, cows are for cheese (I couldn't consider eating red meat...) and I much prefer my elephants in the wild but then I realised that I was quibbling for the Heart sake of it. Essentially that quote sums up my attitude to animals - and I consider myself an animal lover. If I had to choose between the Home|rating=4|genre=Cookery|summary=Nigella Lawson's latest offering is subtitled 'recipes from company of humans and the heart company of home'animals, which is a very vague title whose significance (undoubtedly clear to those who watch I would probably choose the TV versions) animals. I insisted that I fail read this book: no one was trying to decodestop me but I was initially reluctant. All cooking is done in the kitchen after all. But I suppose coming up with interesting titles for general collections of recipes is not that easyeat cheese, eggs, chicken and fish and I needed to either do so without guilt or change my choices. I'll leave it at suspected thatmaking the decision would not be comfortable.|amazonuk=<amazonuk>0701184604</amazonuk>

 {{newreviewFrontpage|authorisbn=Clarissa Dickson Wright0008333173|title=Hungry: A History Memoir of English FoodWanting More|author=Grace Dent

|genre=HistoryAutobiography|summary=Writing a history I'm always relieved when Grace Dent is one of English food, and the judges on ''Masterchef''. You know that you're going to some extent drink, must be a daunting task, but as get an experienced TV presenter (as one 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 look so elegant with all that good food in front of her. I've often wondered about the woman behind the media image and ''Two Fat LadiesHungry: A Memoir of Wanting More'' with the late Jennifer Paterson) is a stunning read which will make you laugh and as one who was born break your heart in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do soequal measures.|amazonuk=<amazonuk>1905211856</amazonuk>

 {{newreviewFrontpage|authorisbn=Hugh Fearnley-WhittingstallTee_Gross|title=River Cottage Veg Every Day!This Cookbook is Gross|author=Susanna Tee and Santy Gutierrez

|genre=CookeryChildren's Non-Fiction|summary=Hugh Fearnley-Whittingstall wants to make it clear that ''River Cottage: Veg Every Day!'' The misuse of language is a ''vegetable'' cookbook 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 it's up to they are the correct ones. Are the reader to determine whether or not itrecipes in Susanna Tee and Santy Gutierrez's a 'This Cookbook is Gross'vegetarian'' cookbook. He makes it quite clear that he's not a vegetarian and has no intention of becoming one, but for truly gross? For once the four months which it took to film the series of which this language is the book he didn't touch a scrap of meat or fishnot overplayed. It's a new HughThese recipes may taste nice, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change of dietin appearance, they are absolutely vile. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>

{{newreviewFrontpage|authorisbn=Matt Armendariz1848993609|title=On A Stick!Good Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5

|summary=There's something rather fun about eating your food off I thought I was getting a cookbook: I liked the idea of a stickseries of recipes which would make me feel happy. The first thing that springs For once this isn't a case of 'if it sounds too good to my mind be true, it probably is candy floss (I never buy it when ' - it's in a bag...sacrilegious!) but if you think about it there are lots case of things you can eat off a stick, both savoury and sweet. And getting something which could change your life for the author of this cookery book would have you believe that everything tastes better when it's eaten off - for good - rather than a stick!|amazonuk=<amazonuk>1594744890</amazonuk>quick fix.

 {{newreviewFrontpage|authorisbn=Jojo Tulloh0241367875|title=East End ParadiseCompletely Perfect: Kitchen Garden Cooking In The City120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=45

|summary=It's easy to think that growing your own fruit and vegetables is only possible if you live in the country and have a large garden, novel concept for a cookery book: these are not Felicity Cloake's recipes but Jojo Tulloh prove that you can live in the best ones she found to do a cityparticular job - the job of delivering the best meal, have an allotment – in her case the ''Completely Perfect'' meal of the title. Think of it as the equivalent of a patch of East London waste ground – comparison site for when you want to renew the car insurance and put good food on then taking the familybest elements out of each recipe to make perfection. There's nothing cutting edge here: it's tablethe sort of food which we've been eating for decades and probably will be for decades to come. Even if There's a reason for that: roast chicken followed by apple crumble ''works'' and providing that you don't have the luxury of an allotment (and in some areas the waiting list is longer than most people can contemplate) there are still ways that almost everyone can produce some of their own food. You might wonder why this mattersa vegetarian or a vegan at table, but anything you grow yourself it's a meal which is going unlikely to be fresher when you eat it and taste far better do other than anything you pick up at the supermarketgo down well.|amazonuk=<amazonuk>0099523590</amazonuk>

 {{newreviewFrontpage|authorisbn=Charles LambKay Vintage|title=Great Food: A Dissertation Upon Roast Pig and Other EssaysVintage Kitchenalia|author=Emma Kay|rating=43.5

|summary=Over the half-century and more that I've been preparing meals on a regular basis I've seen food preparation move from being just something you did to an obsession akin to a religion. My first kitchen had nothing in the way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not 'A Dissertation Upon Roast Pig'quite' is a collection ' state of food-related essays from the early 19th centuryart, with a humorous bent. Theybut it're but s equipped to a few pages each - high standard and is a light read pleasure to bring a smile work in. But what of all the equipment which went before, which paved the way to your face, then on what we have now? Emma Kay is going to give you a quick trip through the next little foodie treathistory.|amazonuk=<amazonuk>0241951003</amazonuk>

 {{newreviewFrontpage|authorisbn=Dr A W ChaseJopson_Science|title=Great The Science of Food: Buffalo Cake An exploration of what we eat and Indian Puddinghow we cook|author=Marty Jopson

|summary=Think of a slim, American Mrs Beeton (her cookbook, not her) and I've always believed that if youunderstood ''why''ve got something worked in a rough idea of the premise of particular way it was very easy to remember ''Buffalo Cake and Indian Puddinghow''it worked and what you needed to do. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie The food we eat is no exception to this rule and pork cake. ''The recipes arenOne Show't ' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed with type of knives we use through to the gift food of the gabfuture. Best of all, he peppers his recipes with anecdotes and comments to amuse and entertain the readerdoes it in language that even a science illiterate like me can understand.|amazonuk=<amazonuk>0241950996</amazonuk>

 {{newreviewFrontpage|authorisbn=Elizabeth DavidHayward New|title=Great FoodJuan Altamiras' New Art of Cookery: A Taste of the SunSpanish Friar's Kitchen Notebook|author=Vicky Hayward

|summary=There are three people to whom I owe my ability to put imaginative and tasty food on the table: [[:Category:Nigel Slater|Nigel Slater]] for taking away the mystiqueIn 1745 a Spanish friary cook, Juan Altamiras, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that food was deeply interesting and [[:Category:Elizabeth David|Elizabeth David]] just for being who she was. Initially I found her a little daunting but once I realised that cookery books were about far more than recipes I appreciated her true worth. In published the wonderful first edition of his ''Great Food'' series Penguin have given us a selection New Art of her writing and a demonstration Cookery, Drawn From the School of how she changed the way that post-war Britain thought about food.|amazonuk=<amazonuk>0241951089</amazonuk>}} {{newreview|author=Max Clark and Susan Spaull|title=LeithEconomic Experience's Meat Bible|rating=5|genre=Cookery|summary=I've been cooking beef . It contained more than two hundred recipes for almost half a century meat, poultry, game, salted and fresh fish, vegetables and I thought that I desserts. The style was making a pretty good job of itinformal, but last weekend I cooked the best beef I have ever done chatty and humorous on occasions and it was down aimed, not at those who could afford to cook on a grand scale, but at those with more modest budgets, who sometimes needed to 'Leith's Meat Bible'cook for large numbers. It wasn't because I had suddenly found Whilst the ingredients were - for the most part - modestly priced there is a recipe to top all stress on the others – it was because this book doesn't just tell you ''what'' to do; it tells you whycareful combination of flavours and aromas. Because Spices are used conservatively and the bluntness of this I made some fairly minor adjustments to how I cooked the beef – Moorish cooking is eschewed in favour of something much more subtle and the results were amazing. Itwe see influences from Altamiras's own region, Aragon, the ultimate meat cookbook Iberian court and unless you're vegetarian or vegan you should have onethe New World.|amazonuk=<amazonuk>0747590478</amazonuk>

 {{newreviewFrontpage|authorisbn=Gregg WallaceFederman_Fasting|title=Gregg's Favourite PuddingsFasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman

|summary=Anyone who has watched Gregg Wallace on ''MasterChef'' will be aware For more than thirty years, Patience Gray--author of the celebrated cookbook Honey from a Weed--lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of his passion (her own food, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that is ''not'' putting it too strongly) she wrote only for puddingsherself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. He's never lost his sweet tooth This simple andisolated 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, unlike many menElizabeth David, and Julia Child. So it is not afraid to admit it. He takes a child-like delight surprising that when Gray died in 2005, the final course BBC described her as an ''almost forgotten culinary star.'' Yet her influence, particularly among chefs and other food writers, has been known to go against had a lasting and profound effect on the professional judge if something particularly appeals to him: heway we view and celebrate good food and regional cuisines. Gray's salvaged prescience was unrivalled: She wrote about what today we would call the pride Slow Food movement--from foraging to eating locally--long before it became part of many a contestant with his ''yummy''the cultural mainstream.|amazonuk=<amazonuk>060062143X</amazonuk>

 {{newreviewFrontpage|authorisbn=Anna Del ConteMordechai_Simple|title=Risotto with NettlesSimple Fare: Spring and Summer|author=Karen Mordechai

|summary=IKaren Mordechai'm sure that there are many good reasons for buying s family history has its roots in the Guardian Jerusalem of the 1950s when people from around the globe were coming together in a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian columnyoung country and forming their own way of living. I'm not a vegetarian (nor, indeedWhen the family then emigrated to the United States they brought this way of cooking with them, is Ottolenghi) but he has a way along with vegetables whether theythe tradition of sharing and enjoying food. Mordechai believes that food're s ability to be served on their own or as an accompaniment which bring people together is unparalleled and that the food you make is fresh, full a compilation of flavour and excitingthe way you have lived. The background to Thinking back over the food we eat, that is in Israel so true and Palestine with for the regionfirst time, I looked on a recipe book as an elegant way of seeing someone else's rich supply of vegetables, pulses and grainshistory.|amazonuk=<amazonuk>0091933684</amazonuk>

 {{newreviewFrontpage|authorisbn=Xanthe MiltonMiller_Five|title=Eat Me!Five Ways to Cook Asparagus (and Other Recipes): The Stupendous, Self-raising World the Art and Practice of Cupcakes and Bakes According to Cookie GirlMaking Dinner|author=Peter Miller

|summary=What When you've been producing meals for around about half a stunning book this is. The insidecentury the chances are that, that is. I was almoststunned in a less positive way by the brightness of the front cover.I don't like pink at the best of timesme, and this book is very, verypink.|amazonuk=<amazonuk>0091925118</amazonuk>}} {{newreview|author=Michael Booth|title=Sushi and Beyond: What the Japanese Know About Cooking|rating=4|genre=Cookery|summary=Japanese food has a tendency to sound you have a bit freakish or even controversial. Raw fish? Octopus ice cream? Whale meat? Yet it is slowly infiltrating the UK with sushi conveyor belt restaurants popping up everywhere and noodle bars offering Westernised bowls fairly regular set of steaming noodlesmenus which you produce. In this book Michael Booth takes his wife and two young children to experience the real thingHopefully, travelling across it's not quite in the whole of Japan tasting an enormous range of foods and learning about their history, how the foods 'fishcakes! Goodness is it Friday already?' realm but you probably have been produced and are cooked and eaten.|amazonuk=<amazonuk>0099516446</amazonuk>}} {{newreview|author=Cass Titcombe, Patrick Clayton-Malone and Dominic Lake|title=Canteen: Great British Food|rating=4.5|genre=Cookery|summary=I love food and I can happily read a recipe book something in your culinary locker for fun and for inspirationevery occasion. It's always takes a very good book to see make you settle down and actually read what cookery books spawned by restaurants it has to offer. Just occasionally and it's an exceptional one where you spot a combination end up with lots of foods dog-eared pages for recipes which you would never have thought of, but which works brilliantly, but more often I've found myself wondering two thingsre going to try. Who, in their own home, would go The inspiration to the trouble of creating these dishes and, more importantly, who would want read ''Five Ways to eat them? At the other end of the scale you find Cook Asparagus'Canteen: Great British Food' was simple and you heave a sigh serendipitous - I'd just come home with the first of relief.|amazonuk=<amazonuk>0091936322</amazonuk>}} {{newreview|author=Mo Smith|title=The Lazy Cookthe season's Family Favourites|rating=4.5|genre=Cookery|summary=These days I get very nervous English asparagus when I hear about books for 'lazy' cooks, or how to cheat when preparing mealsthe book arrived in the post. There's a very simple reason for this: good food, prepared using seasonal ingredients which donI couldn't break the budget needs skill and knowledge and neither are the prerogative of the lazy. Mo Smith might like us to think that she's lazy, but take my word for it – she isn't. She might have learned a few tricks for making good food quickly, but shenot's a woman who knows her onions and all sorts of other food.|amazonuk=<amazonuk>0749007826</amazonuk>}} {{newreview|author=Jim Lahey |title=My Bread: the Revolutionary No-work, No-knead Method|rating=4.5|genre=Cookery|summary=It's a long time since I did Home Economics at school, but have a major part of it was learning methods, whichlook, now could I was assured would stand me in good stead for the rest of my life. A Victoria sponge was a careful progression of creaming and gently adding flour and eggs. A white sauce had a couple of these methods, but essentially it meant working through a series of instructions until they became second nature. Bread was the worst requiring fermenting, kneading, proving and then more kneading and rising.|amazonuk=<amazonuk>0393066304</amazonuk>?

 {{newreviewFrontpage|authorisbn=Stuart BrownKunin_Good|title=Mma Ramotswe's CookbookGood Clean Food: Plant-Based Recipes That Will Help You Look and Feel Your Best|author=Lily Kunin

|summary=I expect there will be 've got to begin by outlining a bias: I don't like food fads. There's a few people who spot this book on the shelves and wonder who Mma Ramotswe isvery good reason for avoiding gluten if you are coeliac, but [[:Category:Alexander McCall Smith|Alexander McCall Smithif it's]] legion simply a food choice then you make life more difficult for people who ''must'' avoid gluten. The same point applies to a lot of fans certainly wonother food 'intolerances't be amongst them. This cookbook is I believe in eating a nice tiebalanced diet but will happily admit that I have my own no-in to the books, written with go areas: I don't eat processed sugars because they're empty calories and after a foreword from AMS himself, and full couple of flavoursome recipes weeks without them I discovered that are spoken of in his series of books about Mma Ramotswe I don't actually like the taste. I don't touch caffeine and her Number One Ladies Detective Agencyhaven't done so since I discovered what it did to my blood pressure. Illustrated with beautiful photographyHaving said all this, lots of quotes from the I'm quite happy to read books, and lots of information about Botswanawhich ''do''s rich variety of advocate avoiding certain food it's a wonderful mix of being both a cookery bookgroups, simply because (a reference book ) there ''might'' be something in it and (b) people who've had to the inventive to create a companion work varied diet with restricted ingredients often come up with some excellent recipes. And that was how I came to the Mma Ramostwe books''Good Clean Food''.|amazonuk=<amazonuk>184697139X</amazonuk>

 {{newreviewFrontpage|authorisbn=Ani PhyoYang_Food|title=Ani's Raw A Food DessertsGuide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang

|summary=IYuchi Yang has been a registered dietitian for over twenty years and she'm always keen s allowing us the benefit of her knowledge to help us to try new dessertsreduce our blood pressure ''without'' taking medication, although she does stress that if you ''are'' taking medication you shouldn't stop doing so without consulting your doctor. I'm also - You can reduce your BP in six steps, which are actually a low-key kind of way - quite a fan of raw-food eatinglot simpler than they sound. Does it work? Yes, it does: I read a couple of books on the topic some 've been eating this way for more than two years ago, and was inspired by the medical anecdotes, and also the I've gone from having 'greenvery worrying' aspects of eating primarily raw food. But most of the raw food recipes Iblood pressure readings to getting a smile when they've come across are over complex. So most of the time I made raw juices re taken and smoothies, and eat some salad and fresh fruit and nuts, but being told that my diet BP is mainly nonperfectly normal -rawand that's without taking medication of any sort.|amazonuk=<amazonuk>0738213063</amazonuk>

 {{newreviewFrontpage|authorisbn=Keith FloydBacchia_Italian|title=Stirred But Not Shaken: The AutobiographyItalian Street Food|author=Paola Bacchia

|summary=I am a committed vegetarianBooks about Italian food are everywhere, with recipes for pizza, who strongly believes in pasta dishes and all the health benefits of usual suspects. In a meat free diet. winter which seems to be starting hard all too early what I have wanted 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 the sort of food which you eat on the past been tempted to go completely veganmove, but or leaning against the lure of chocolate bar - tables and cheese proved too strongchairs don't usually come into the equation. I have no will power.|amazonuk=<amazonuk>0738213276</amazonuk> For the most part, it doesn't aspire to being ''healthy'' - frying plays a larger part than it does in a virtuous diet and it is a little short on fruit and veg - but we can all be a bit naughty on occasions, can't we?

{{newreview|author=Phil Vickery|title=Phil Vickery's Puddings|rating=4|genre=Cookery|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 kitchen. 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 the World|rating=3.5|genre=Cookery|summary=I am a long-time Vegetarian but sometimes flex up (or down, depending Move on how you look at it) to Vegan since I don't like eggs unless cleverly disguised as a cake, and don't drink milk. Not having either in the house most of the time means cooking some recipes can be a pain, so I was keen to have a look at this book for ideas of what I could use as substitutes.|amazonuk=<amazonuk>0738213578</amazonuk>}} {{newreview|author=New Covent Garden Food Co |title=Soup For All Occasions|rating=4|genre=Cookery|summary=I love soup. It's more filling than a drink and less time-consuming than a meal but with all the flavour you could ask for. I don't mind good quality canned soup such as Baxter'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 of recipes for the soups they sell, but a series of recipes from their staff which will take you, as the title says, through all occasions.|amazonuk=<amazonuk>0752226797</amazonuk>}}[[Newest Crafts Reviews]]