[[Category:Cookery|*]]
[[Category:New Reviews|Cookery]]__NOTOC__<!-- Remove -->
{{newreview
|author=Nigel Slater
|summary=These days I get very nervous when I hear about books for 'lazy' cooks, or how to cheat when preparing meals. There's a very simple reason for this: good food, prepared using seasonal ingredients which don'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 she'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 a major part of it was learning methods, which, 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>
}}
{{newreview
|author=Stuart Brown
|title=Mma Ramotswe's Cookbook
|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 of fans certainly won't be amongst them. This cookbook is a nice tie-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 Agency. 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>
}}
{{newreview
|author=Ani Phyo
|title=Ani's Raw Food Desserts
|rating=4
|genre=Cookery
|summary=I'm always keen to try new desserts. I'm also - in a low-key kind of way - quite a fan of raw-food eating. I read a couple of books on the topic some years ago, and was inspired by the medical anecdotes, and also the 'green' aspects of eating primarily raw food. But most of the raw food recipes I've come across are over complex. So most of the time I made raw juices and smoothies, and eat some salad and fresh fruit and nuts, but my diet is mainly non-raw.
|amazonuk=<amazonuk>0738213063</amazonuk>
}}
{{newreview
|author=Keith Floyd
|title=Stirred But Not Shaken: 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>
}}
