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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Yuchi Yang1454955546|title=A Food Guide to Lowering Blood Pressure: 6 Simple StepsSugarless|author=Nicole M Avena|rating=45
|genre=Lifestyle
|summary=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 ''are'' taking medication you shouldnThis isn't stop doing so without consulting your doctora diet book. You can reduce your BP in six steps, which are actually a lot simpler than they soundThe last thing anyone needs is another diet book. Does it work? Yes, it does: I've been eating this way for more than two years and I've gone from having 'very worrying' blood pressure readings to getting There was a smile time, not that long ago, when they're taken and being told it was thought that my BP is perfectly normal - and that's without taking medication of any sort.|amazonuk=<amazonuk>1539803422</amazonuk>}}{{newreview|author=Paola Bacchia|title=Italian Street Food|rating=4|genre=Cookery|summary=Books about Italian sugary food was better for you than food are everywhere, with recipes for pizza, pasta dishes and all the usual suspectshigh-fat content. In a winter which seems to be starting hard all too early what I wanted Fat was sunshine - and the sort of demon food which you find on the Italian streets was going to elevate your cholesterol and in those bars which only the locals know aboutcause heart disease. It's the sort of food which you eat on the move Sugar was a carbohydrate, or leaning against the bar - tables and chairs don't usually come into the equationso good. 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?|amazonuk=<amazonuk>1925418189</amazonuk>}}{{newreview|author=Julia Donaldson and Axel Scheffler|title=Gruffalo Crumble and Other Recipes|rating=4|genre=ChildrenThere's Non-Fiction|summary=It is hard to imagine, but the original Gruffalo book came out almost twenty years ago. This is a franchise that just keeps rolling on. Certainly, you can buy the book or the sequel, but if you visit a shop you will find Gruffalo toys, cardsproblem, even egg cupsthough. Each year brings with it a new idea of how to push the Gruf and pals. 2016 Sugar is the year of the recipe book, but will it live up to the quality of the original?|amazonuk=<amazonuk>1509804749</amazonuk>}}{{newreview|author=Joe Archer addictive and Caroline Craig|title=The Kew Gardens Children's Cookbook: Plant, Cook, Eat|rating=5|genre=Children's Non-Fiction|summary=I grew up in the immediate post war period. Growing can hijack your own vegetables had been a necessity brain in much the war and it was still a habit for those who had a bit of garden, so ''The Kew Gardens Children's Cookbook'' was a real pleasure for me, same way as well as a touch of nostalgia. The principle is very simple: show children how to grow their own vegetables drugs like heroin and then how to transform them into delicious foodcocaine. It sounds simple, doesn't itDoes that sound over the top? Well, it might come as a surprise, but it is!|amazonuk=<amazonuk>0750298197</amazonuk>}}{{newreview|author=Amelia Freer|title=Cook. Nourish. Glow.|rating=4|genre=Cookery|summary=It's just about a year since I read Amelia Freer's [[Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger and feeling healthier by Amelia Freer|Eat. Nourish. Glow.]], a book which quietly impressed me and which I hung on to (not something I do regularly) and have referred back to many times for inspiration and a quick boost to the spirit. Most of the principles behind the book seemed sound, although I wasnisn't prepared to go down the wheat-free road as I've no reason to think that I'm sensitive to gluten - and I do wonder how most of the world would be fed if we all gave up eating wheat - but if I felt the book had a shortcoming, it was the lack of recipes. Well, that's now been remedied.|amazonuk=<amazonuk>1405924187</amazonuk>
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<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Lorraine Pascal1635866847|title=Eating Well Made Easy: Deliciously healthy recipes for everyone, every dayThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci
|rating=4.5
|genre=Lifestyle
|summary=Dr William Davis poses an interesting question: why It's strange, the things that make you ''immediately'' feel that this is it that people who are leading an active life and eating a healthy diet are putting on weight despite all their best efforts? He has a simple and worrying answer: wheat, which he argues increases blood sugar more than table sugarthe book for you. Before I started reading ''The problem isnLavender Companion''t restricted to weight gain, eitherI visited the author's [https: //www.pinelavenderfarm.com/ website] and there's evidence to suggest that wheat affects psychosis and autism tooa picture of a slice of chocolate cake on the homepage. In fact I don't eat cakes and desserts - the more but I wanted that you read, the more you'll wonder if therecake viscerally. (There's an organ a recipe in the body book, which I'm avoiding with some difficulty!!) Then I started reading the book and I was told to make a mess of it. Notes in the margins are sanctioned. You get to fold down the corners of pages. You suspect that smears of butter would not be a problem. I 'isn'tloved'' adversely affected by wheatthis book already.|amazonuk=<amazonuk>0008118922</amazonuk>
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{{newreviewFrontpage|authorisbn=Maureen Abood3791388398|title=Rose Water New European Baking: 99 Recipes for Breads, Brioches and Orange BlossomsPastries|author=Laurel Kratochvila
|rating=4.5
|genre=Cookery
|summary=This is probably one of the most unusual baking books I've encountered. It'Rose Water s built around 99 recipes for breads, brioches and pastries but the recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the twentieth and Orange Blossoms'' began life as a blogearly twenty-first centuries. Maureen Abood grew up We start with flavours of the Lebanon around her basics - the scent of floral waters equipment you'll need (there's nothing extravagant or indulgent) and cinnamon, lentils, bulgur wheat and yoghurt, but most of all, the succulence of lamb. She revisits the recipes which nourished her childhoodingredients, sometimes remaining faithful to where the original, but occasionally giving them her personal twistauthor is particular. The whole family has contributed (even if You might not directly) to have realised that different salts can change the food which she produces flavour and sometimes sensation on the tongue of the recipes have been handed down for generationsfinished product but, but it's not just the food which comes alive in her handsapparently, but the ''people'' who come alive as you readthey do.|amazonuk=<amazonuk>0762454865</amazonuk>
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{{newreviewFrontpage|authorisbn=Amelia Freer1398508632|title=Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger and feeling healthierThe Wilderness Cure|author=Mo Wilde|rating=45
|genre=Lifestyle
|summary=Amelia Freer It had struggled with her own health been on the cards for a while and but it reached a stage where she was waking up feeling tired and groggy, relying on ten cups a day the week-long consumer binge which pushed Mo Wilde into beginning her year of sugary tea to perk her up and her eating only wild food was mainly processed convenience foods. At The end of November, particularly in Central Scotland was perhaps not the best time she was working as to start, in a PA to Prince Charles world where the normal sores had been exacerbated by climate change, Brexit and loved a pandemic. Wilde had a few advantages: the job but area around her busy life meant that she made automatic food choices without consideration was a known habitat with a variety of what they were doing to her healthterrains. It wasn't until she went to see a nutritionist that she realised what she She had been doing and made the decision not only to change electricity which allowed her diet, but to train to be run a nutritionistfridge, freezer and dehydrator. The result is She had a busy practice car - and fuel. Most importantly, she had shelter: this bookwas not a plan to ''live'' wild just to live off its produce.|amazonuk=<amazonuk>000757990X</amazonuk>
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{{newreviewFrontpage|authorisbn=Lani Kingston1635864674|title=How to Make CoffeeTomato Love: The Science Behind the Bean44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard
|rating=4
|genre=Cookery
|summary=Have you ever caught the aroma ''Think of coffee brewing it as no-whining dining.'' We know it's a fruit rather than a vegetable but when it came the fact that so many people get confused just goes to that first sip show how versatile the tomato is. Then there are all the taste has beendifferent types, well, distinctly underwhelming not to mention the cultivars - and you might actually begin to understand why Joy Howard says that she hasn't met one she didn't love. I'd argue with her there - I have preferred a glass of water? Well, Lani Kingston has written no affection for the ones you find in the supermarket ''next''How to Make Coffeethe ones labelled ' which takes you grown for flavour' to distinguish them from plant to cup, tells you how to make the perfect drink and explains the science behind itones that have obviously just been grown for profit. ItPersonally, I's d prefer a comprehensive book which gives you an overview tin of the history of coffee, the areas in which it originated tomatoes to those - and how it spread before moving on to an explanation Howard makes good use of the chemistry behind what is probably the worldthese. She's favourite drinknot at all precious if you get the taste.|amazonuk=<amazonuk>1782402012</amazonuk>
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{{newreviewFrontpage|authorisbn=Ella Woodward0241480442|title=Deliciously EllaHealthy Vegan The Cookbook: Awesome Ingredients, Incredible Food That You Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Your Body Will LoveSebastian Copien|rating=4.5
|genre=Cookery
|summary=Last year Emotionally, I had some health problems which caused me am a vegan. Mentally, I am a vegan. I read [[How to take Love Animals in a hard look at Human-Shaped World by Henry Mance]] and was appalled by the way that in which we treat animals in our search for (preferably cheap) food. Practically, I was eating: within am not a month or so I was feeling vegan. It worked for a lot better as while apart from the odd blip with regard to cheese but then a result perfect storm of the changes and six months on I canthose events which you hope don't imagine going occur too often in your lifetime tempted me back to animal-based protein. It wasn't the way taste - I know that I used to eat. But there can get plant-based food that tastes just as good as anything plundered from the animal kingdom - it was one snag: we seemed to be eating the same few dishes most ease of the time and I needed fresh inspiration. ''Deliciously Ella'' was the book everyone seemed being able to be talking about and with get sufficient protein when meals were often snatched in a few clicks it was on its way to me from Amazonspare moments.|amazonuk=<amazonuk>1444795007</amazonuk>
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{{newreviewFrontpage|authorisbn=Jennifer Klinec1529418100|title=The Temporary Bride: A Memoir of Love Bruno's Challenge and Food in IranOther Dordogne Tales|author=Martin Walker|rating=3.54|genre=AutobiographyShort Stories|summary=Jennifer Klinec is I'm not usually a fan of short stories - I find it all too easy to put the daughter book down between stories and forget to pick it up again - but I am a fan of Hungarian immigrant parents who ran an automotive factory Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in southwest Ontario. She learned early on Chronological Order|Bruno Courreges Mysteries]] so the temptation to read ''Bruno's Challenge'' was hard to be self-sufficient, resist and I'm rather glad that I didn't even enrolling herself in boarding schools in Switzerland and Dublintry. After graduation she moved For those new to Londonthe series, made a pile as there's an investment banker, excellent introduction that will tell you all you need to know about who's who and opened her own cookery school. At age 31, though, she decided to travel to the Iranian city of Yazd background to learn Persian dishes. She met Vahid, 25, a military veteran with an engineering background, why Bruno is in a park and he introduced her to his mother for cooking lessonsSt Denis.|amazonuk=<amazonuk>1844088235</amazonuk>
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{{newreviewFrontpage|authorisbn=Fiona Pearce1787332098|title=Treat Petite: 42 Sweet and Savoury Miniature BakesHow to Love Animals in a Human-Shaped World|author=Henry Mance|rating=4.5|genre=CookeryPolitics and Society|summary=I know that they're not good for me'When we do think about animals, we break them down into species and groups: cows, dogs, foxes, but I do love cakeselephants and so on. ThereAnd 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, ''s always so somewhere,''muchhopefully on the next David Attenborough series.'' of them though - and I'm not was going to let them go to wasteargue. I mean, am cows are for cheese (I? couldn't consider eating red meat...) and I love making them too, much prefer my elephants in the wild but no matter how hard then I realised that I was quibbling for the sake of it. Essentially that quote sums up my attitude to animals - and I consider myself an animal lover. If I try they always seem had to end up more Little Chef than Masterchefchoose between the company of humans and the company of animals, I would probably choose the animals. When I found ''Treat Petite'' it seemed insisted that I just might have found the answer read this book: no one was trying to my prayersstop me but I was initially reluctant. It's a book of forty two recipes for tiny petit foursI eat cheese, little sponge cakeseggs, jewel-like macaroons chicken and fish and gorgeous savouriesI needed to either do so without guilt or change my choices. They're all mere morsels - just big enough to pop into your mouthI suspected that making the decision would not be comfortable.|amazonuk=<amazonuk>1782400982</amazonuk>
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{{newreviewFrontpage|authorisbn=Neil Davey0008333173|title=The Bluffer's Guide to Chocolate (Bluffer's Guides)Hungry: A Memoir of Wanting More|author=Grace Dent|rating=45|genre=CookeryAutobiography|summary=I've m always been a little bit nervous about relieved when Grace Dent is one of the judges on ''BlufferMasterchef'' series, on the basis . You know that I would be sure you're going to come out with a clever-sounding phrase, only to be found out when get an honest opinion from someone asked whom you sense does real food rather than fine dining most of the follow-up questiontime. Better, I thought to stay silent and appear ignorant than to open my mouth and prove myself a foolYou also ponder on how she can look so elegant with all that good food in front of her. But then I've often wondered about the woman behind the media image and 'The Bluffer's Guide to ChocolateHungry: A Memoir of Wanting More'' came my way is a stunning read which will make you laugh and I couldn't resist - any more than I've ever been able to resist chocolatebreak your heart in equal measures.|amazonuk=<amazonuk>1909937045</amazonuk>
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{{newreviewFrontpage|authorisbn=Rachel KhooTee_Gross|title=My Little French KitchenThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez
|rating=4
|genre=CookeryChildren's Non-Fiction|summary=France The misuse of language is Rachel Khoo's adopted countrya modern disease. She lives in Paris and to write this book she travelled Too many times something is described as awesome or stupendous, but were you truly awed by it? Or stupefied? People just seem to the four corners pluck words out of the country to sample ether and pretend that they are the local dishes and special ingredients to be found therecorrect ones. It's a look at local markets, shops, villages and towns, farms and homes - and Are the local customs and quirks to be found recipes in each area. You get over a hundred recipes Susanna Tee and plenty of images which set the scene or illustrate the finished dish. In more complicated dishes you even get a series of pictures to help you understand what youSanty Gutierrez's 'This Cookbook is Gross're doing - and all truly gross? For once the pictures are of excellent qualitylanguage is not overplayed. It's not just a coffee table book - if you've an interest These recipes may taste nice, but in French cooking then you're going to get it sauce splatteredappearance, they are absolutely vile.|amazonuk=<amazonuk>0718177479</amazonuk>
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|rating=4.5
|genre=Cookery
|summary=In my kitchen there's I thought I was getting a battered (in both senses cookbook: I liked the idea of the word) copy a series of ''Real Fast Food'', Nigel Slater's first bookrecipes which would make me feel happy. Twenty one years later heFor once this isn's revisited the idea and given us ''Eat: The Little Book t a case of Fast Food'if it sounds too good to be true, it probably is'. Now - it's 'small' as any book containing over six hundred ideas for dinners (complete with lots of excellent photographs by Jonathan Lovekin) can be small - and the food is fast in the sense that you're talking about a maximum of an hour, although occasionally the cooking takes longer. I'm glad that we're moving away from the idea case of getting food on something which could change your life for the table as quickly as possible better - it's not a race for good - as cooking can be rather than a real pleasure and eating it an even bigger onequick fix.|amazonuk=<amazonuk>0007526156</amazonuk>
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{{newreviewFrontpage|authorisbn=Paul Hollywood0241367875|title=Paul Hollywood's BreadCompletely Perfect: How to make great breads into even greater meals120 Essential Recipes for Every Cook|author=Felicity Cloake
|rating=5
|genre=Cookery
|summary=It was 's a novel concept for a happy accident which started me watching Paul Hollywoodcookery book: these are not Felicity Cloake's television series about bread and baking recipes but the best ones she found to do a particular job - and it quickly became compulsive viewingthe job of delivering the best meal, the ''Completely Perfect'' meal of the title. We were predisposed Think of it as the equivalent of a comparison site for when you want to renew the car insurance and then taking the basic idea as best elements out of each recipe to make perfection. There's nothing cutting edge here: it's many years since we last bought a loaf, but the sort of food which we've always used a bread-maker. The results have been good eating for decades and far better than anything you could buy anywhere but an artisan bakery, but there are limitations as probably will be for decades to what you can makecome. I was tempted to see what else we could achieve and whilst the television series didnThere't promise s a reason for that it would be : roast chicken followed by apple crumble ''easyworks'' it did leave me with confidence and providing that we could do you don't have a vegetarian or a vegan at table, it'better''. Buying the book was the next steps a meal which is unlikely to do other than go down well.|amazonuk=<amazonuk>1408840693</amazonuk>
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{{newreviewFrontpage|authorisbn=Chloe Coker and Jane Montgomery Kay Vintage|title=The Vegetarian PantryVintage Kitchenalia|author=Emma Kay|rating=43.5
|genre=Cookery
|summary=Chloe Coker Over the half-century and Jane Montgomery arenmore that I've been preparing meals on a regular basis I't strict vegetarians, but they are 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 ''quite''passionate about freshstate of the art, healthy, seasonal, meat-free cooking.'but it' A shared frustration about being unable s equipped to find the inspiration a high standard and ideas they wanted led is a pleasure to this bookwork in. But what of all the equipment which went before, with its recipes which will appeal to everyone from strict vegetarians paved the way to meat eaters. Reassuringly they're not out to convert anyone - just what we have now? Emma Kay is going to give some inspiration, particularly to people who haven't tried this type of food before. Some recipes are suitable for vegans (or can be easily adapted) and they're clearly marked, as are those suitable for people with you a gluten intolerancequick trip through the history.|amazonuk=<amazonuk>184975344X</amazonuk>
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{{newreviewFrontpage|authorisbn=Will TorrentJopson_Science|title=Patisserie at HomeThe Science of Food: An exploration of what we eat and how we cook|author=Marty Jopson
|rating=4
|genre=Cookery
|summary=I've always been in awe of people who can make great desserts - the ones which taste amazing AND look stunning on the plate. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (believed thatif you understood ''s Michel Roux senior, by the way and not his son) but I found the book almost pernickety why'' something worked in some of its requirements and I've long wished for a book which particular way it was rather more relaxed very easy to remember ''how'' it worked and aimed at the home cook rather than someone who aspired what you needed to be a professional chefdo. The food we eat is no exception to this rule and ''Patisserie at HomeThe One Show'' seemed resident scientist Marty Jopson has undertaken to fit explain how things work in the kitchen - and he covers everything from the billtype of knives we use through to the food of the future. Best of all, he does it in language that even a science illiterate like me can understand.|amazonuk=<amazonuk>1849753547</amazonuk>
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{{newreviewFrontpage|authorisbn=Hannah MilesHayward New|title=CheesecakeJuan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook|author=Vicky Hayward
|rating=4
|genre=Cookery
|summary=I have In 1745 a weakness for cheesecakeSpanish friary cook, Juan Altamiras, published the first edition of his ''New Art of Cookery, Drawn From the genuine item rather School of Economic Experience''. It contained more than the over-sweet lookalikes found in some supermarketstwo hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. I love that unctuous richness The style was informal, chatty and the slightly tart taste humorous on the tongue. I'm less keen occasions and it was aimed, not at those who could afford to cook on what they deliver in terms of caloriesa grand scale, but that simply means that cheesecake has at those with more modest budgets, who sometimes needed to be an occasional treat cook for large numbers. Whilst the ingredients were - and for the best that most part - modestly priced there is around. So, ''Cheesecake'' by Hannah Miles was going to press all a stress on the right buttonscareful combination of flavours and aromas. Hannah reached Spices are used conservatively and the final bluntness of Masterchef some Moorish cooking is eschewed in 2007favour of something much more subtle and we see influences from Altamiras' own region, Aragon, so she knows a thing or two about foodthe Iberian court and the New World.|amazonuk=<amazonuk>1849753520</amazonuk>
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{{newreviewFrontpage|authorisbn=Tori FinchFederman_Fasting|title=A Perfect Day for a PicnicFasting and Feasting - The Life of Visionary Food Writer Patience Gray|author=Adam Federman
|rating=4
|genre=Cookery
|summary=There are strange reasons why books appeal 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 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 steady stream of international visitors to youher door. With ''A Perfect Day This simple and isolated life she chose for a Picnic'' my immediate reaction was herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it would be lovely to have is not surprising that when Gray died in 2005, the BBC described her as an ''weatheralmost forgotten culinary star.''Yet her influence, never mind the particularly among chefs and other food. Then I writers, has had a look at lasting and profound effect on the spine of way we view and celebrate good food and regional cuisines. Gray's prescience was unrivalled: She wrote about what today we would call the book (I know Slow Food movement- I'm sad) and it looked just like one of those expensive linen glass cloths - you know, the ones you have from foraging to ''iron'' and eating locally--long before it brought back such memories became part of childhood picnics that I had to see what was on offerthe cultural mainstream.|amazonuk=<amazonuk>1849753539</amazonuk>
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{{newreviewFrontpage|authorisbn=Andy BatesMordechai_Simple|title=Andy BatesSimple Fare: Modern Twists on Classic DishesSpring and Summer|author=Karen Mordechai|rating=34
|genre=Cookery
|summary=I do tire Karen Mordechai's family history has its roots in the Jerusalem of cook books which regurgitate what are essentially the same recipes time after time1950s when people from around the globe were coming together in a young country and forming their own way of living. Sometimes food writers rework their own recipes - a tweak hereWhen the family then emigrated to the United States they brought this way of cooking with them, a change along with the tradition of emphasis there sharing and you can have the same dish many times over, so itenjoying food. Mordechai believes that food's ability to bring people together is unparalleled and that the food you make is a real breath compilation of fresh air when the way you find a book which seems to have new ideas, or genuinely new approaches to classic disheslived. Andy Bates has a classical background (working in a Michelin starred restaurant by Thinking back over the time he was seventeen food we eat, that is so true and for the first time in France to hone his skills) but his business is , I looked on a stall in Londonrecipe book as an elegant way of seeing someone else's Whitecross street market. So - a perfect combination of technical knowledge, experience and knowing what people ''really'' want to eathistory.|amazonuk=<amazonuk>1908917709</amazonuk>
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{{newreviewFrontpage|authorisbn=Margaret PowellMiller_Five|title=The Downstairs CookbookFive Ways to Cook Asparagus (and Other Recipes): Recipes From A 1920s Household Cookthe Art and Practice of Making Dinner|author=Peter Miller|rating=45
|genre=Cookery
|summary=Margaret Powell began her life in service as When you've been producing meals for around about half a housemaidcentury the chances are that, like me, you have a fairly regular set of menus which you produce. Hopefully, it's not quite in the 'fishcakes! Goodness is it Friday already?' realm but she had an interest you probably have something in cooking (her mother wouldn't allow her your culinary locker for every occasion. It takes a very good book to learn at home as food was too precious to waste) make you settle down and by talking actually read what it has to cooks, watching what they did offer and making notes she eventually rose it's an exceptional one where you end up with lots of dog-eared pages for recipes which you're going to be cook in the grand houses on the nineteen twentiestry. The inspiration to read ''The Downstairs CookbookFive Ways to Cook Asparagus''was simple and serendipitous - I' is her collection d just come home with the first of the recipes which she used, or which were current at the time. But itseason's more than thatEnglish asparagus when the book arrived in the post. Think of it as being rather like a visit to a good cookery school where youI couldn'd collect all those hints and tips which make recipes t ''worknot'' and the anecdotes about life in have a professional kitchen.|amazonuk=<amazonuk>0230767834</amazonuk>look, now could I?
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{{newreviewFrontpage|authorisbn=Danaan ElderhillKunin_Good|title=The Magic Book of Cookery|rating=3.5|genre=Spirituality and Religion|summary=Back in the seventeenth century in what was then the Kingdom of Bohemia there was a coven of witches. As was common at 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 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 Good Clean Food: Plant- Based Recipes That Will Help You Look and its fun.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>}}{{newreviewFeel Your Best|author=Antonio Carluccio|title=A Recipe for LifeLily Kunin
|rating=4
|genre=Cookery
|summary=I've got to begin by outlining a bias: I don'Everyonet like food fads. There'' knows that when s a very good reason for avoiding gluten if you chop onions, you cryare coeliac, but have if it's simply a food choice then you ever wondered make life more difficult for people who ''exactlymust'' why this happens? avoid gluten. More The same point applies to the point a lot of other food 'intolerances'. I believe in eating a balanced diet but will happily admit that I have you ever considered what you might be able to do so my own no-go areas: I don't eat processed sugars because they're empty calories and after a couple of weeks without them I discovered that you I don't need to look actually like a snivelling wreck every time you make kedgeree? the taste. Life is littered with such conundrums (along with the old-wivesI don't touch caffeine and haven'-tale solutions) but there seem t done so since I discovered what it did to be more of them in the kitchen than elsewheremy blood pressure. Robert L Wolke has a column in the Having said all this, I'm quite happy to read books which ''Washingtondo'' advocate avoiding certain food groups, simply because (a) there ''Postmight'' be something in which he debunks misconceptions it and answers questions (b) people who've had to the inventive to create a varied diet with restricted ingredients often come up with logic, science and a healthy dose of common sensesome excellent recipes. And that was how I came to ''Good Clean Food''. |amazonuk=<amazonuk>0393341658</amazonuk>
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{{newreviewFrontpage|authorisbn=Andrew WebbYang_Food|title=A Food BritanniaGuide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang
|rating=4
|genre=Cookery
|summary=I've always suspected that British food gained its dreadful reputation after the end of World War II. Rationing lasted Yuchi Yang has been a registered dietitian for many over twenty years and she's allowing us the sort benefit of food which her knowledge to help us to reduce our blood pressure ''without'' taking medication, although she does stress that if you ''are'' taking medication you could buy in the average hotel or restaurant was pretty poorshouldn't stop doing so without consulting your doctor. An image like that sticks: we might have Stilton cheeseYou can reduce your BP in six steps, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we which are thought of as the people who eat the food of actually a post-war boarding houselot simpler than they sound. Andrew Webb is Does it work? Yes, it does: I've been eating this way for more than two years and I've gone from having 'very worrying' blood pressure readings to getting a food journalist smile when they're taken and photographer being told that my BP is perfectly normal - and he's set out to prove that there's a wealth without taking medication of regional food, traditional recipes and passionate producers just waiting to be foundany sort.|amazonuk=<amazonuk>1847946232</amazonuk>
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{{newreviewFrontpage|authorisbn=Lucie CashBacchia_Italian|title=Fairytale Italian Street Food|rating=3.5|genre=Cookery|summary=Are you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales? If so, this book could well be your perfect answer. It has over sixty recipes - none of them at all complex - and they're all associated with favourite fairy tales. Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from the tales and I didn't find a double page spread which didn't have some entertaining embellishment. It's also a bonus that there's a gentle humour in the illustrations, as in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>}}{{newreview|author=Marian Keyes|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyPaola Bacchia
|rating=4
|genre=Cookery
|summary=Right now you Books about Italian food are probably thinking 'Marian Keyes? She writes chickeverywhere, with recipes for pizza, pasta dishes and all the usual suspects. In a winter which seems to be starting hard all too early what I wanted was sunshine -lit doesn't she? and the sort of food which you find on the Italian streets and in those bars which only the locals know about. WhatIt's she doing writing a cookbook?' You'll quite probably also be looking at her the sort of food which you eat on the move, or leaning against the bar - tables and thinking that she doesnchairs don't look as though she eats a lot of usually come into the output eitherequation. WellFor the most part, thereit doesn't aspire to being ''healthy''s - 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 of a story behind this book...|amazonuk=<amazonuk>071815889X</amazonuk>naughty on occasions, can't we?
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