|summary=These days few people have the luxury of unlimited time in which to prepare meals. Jobs, children, families and life all seem to get in the way. The same is true of money and when you put the two factors together it's easy to see why people are tempted to buy cheap convenience food. It's on the table without much effort, requires little in the way of equipment and superficially it looks a lot cheaper than buying all the ingredients to make a family meal. In ''How to Feed Your Whole Family a Healthy, Balanced Diet…'' gill Holcombe sets out to prove that it's possible to put good food on the table without breaking 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 axe-grinder, but a real person leading the sort of life which you can recognise. It's even better when that someone unashamedly loves good food and wants to share that love with the reader. Meet Laura Lockington, writer, playwright, bon vivant and feeder of a greedy fridge.
|amazonuk=<amazonuk>1846242800</amazonuk>
}}
{{newreview
|author=Sybil Kapoor
|title=Citrus and Spice: A Year of Flavour
|rating=4
|genre=Cookery
|summary=It's not often that a cookery book keeps me awake at night but Sybil Kapoor's ''Citrus and Spice'' did just that. The cause of the problem was the need to sort out in my own mind what, exactly, I understood by the word 'flavour'. For me it's always been a combination of various senses – taste, smell, texture on the tongue, even the visual impact of the food – which gave a dish its flavour. It's the overall experience of the food. Sybil Kapoor wants me to think differently.
|amazonuk=<amazonuk>184737221X</amazonuk>
}}
{{newreview
|author=Kathleen Burk and Michael Bywater
|title=Is This Bottle Corked? The Secret Life of Wine
|rating=4
|genre=Trivia
|summary=Now, I'm the first person to admit I am not a wine buff. I know a lot more now than I did before my current relationship, but she is right to say I have a very masculine (ie dead weak) sense of smell. Added to that a blunt sense of taste and I'm left saying I know what I like when I drink it, and that's it.
|amazonuk=<amazonuk>0571241743</amazonuk>
}}
{{newreview
|author=Pam Corbin
|title=Preserves: River Cottage Handbook No 2
|rating=5
|genre=Cookery
|summary=I was born not long after the end of the Second World War, at a time when some foods were rationed and a banana or an orange was a treat. Preserving was simply one of those things that you did to store one season's bounty to help you through less generous times – and all this without the help of a freezer or even a fridge. Freezers have undoubtedly made it easier to save food but it's not the greenest solution and I have long wanted a book which extended my range of recipes, most of which I inherited from my parents.
|amazonuk=<amazonuk>0747595321</amazonuk>
}}
{{newreview
|author=Rosie Sykes, Polly Russell and Zoe Heron
|title=The Kitchen Revolution
|rating=4
|genre=Cookery
|summary=I've been cooking regular family meals for over forty years. For more than 95% of those nights I've prepared a meal from scratch and sometimes it's just plain drudgery. It's not just the cooking either – there's all the thinking, the planning and the buying to take into account too. Rosie Sykes, Polly Russell and Zoe Heller have come up with a solution.
|amazonuk=<amazonuk>009191373X</amazonuk>
}}
{{newreview
|author=Paul Richardson
|title=A Late Dinner: 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>
}}
{{newreview
|author=Manju Malhi
|title=Easy Indian Cookbook
|rating=5
|genre=Cookery
|summary=Have you ever thought that you'd like to make good Indian food but you don't really know where to start? Have you ever worried about over-spicing or under-spicing your dishes? Have you ever wondered what foods work well together and which don't? If you have, this third book from Manju Malhi will provide all the answers.
''Indian cuisine is perfume for the nose, relish for the lips, nourishment for the body and nectar for the soul.''
|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 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>
}}
{{newreview
|author=Delia Smith
|title=Delia's How To Cheat At Cooking
|rating=3.5
|genre=Cookery
|summary=I don't often begin a review by saying who shouldn't read a book, but I think it's important with Delia's How to Cheat at Cooking if there are not to be a lot of disappointed readers. If you've ever sighed because you know that your home-made soup would have tasted so much better if you had gone to the trouble of making a decent stock, if you've ever made a quick soufflé for lunch with a friend then you shouldn'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>
}}
{{newreview
|title=Moro East
|author=Sam and Sam Clark
|genre=Cookery
|rating=4
|summary=Imagine an area of land bordered 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>
}}