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[[Category:New Reviews|Cookery]]
==Cookery==
__NOTOC__<!-- Remove -->{{newreview|author=Chloe Coker and Jane Montgomery |title=The Vegetarian Pantry|rating=4|genre=Cookery|summary=Chloe Coker and Jane Montgomery aren't strict vegetarians, but they are ''passionate about fresh, healthy, seasonal, meat-free cooking.'' A shared frustration about being unable to find the inspiration and ideas they wanted led to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eaters. Reassuringly they're not out to convert anyone - just 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 a gluten intolerance.|amazonuk=<amazonuk>184975344X</amazonuk>}} {{newreview|author=Will Torrent|title=Patisserie at Home|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]] (that's Michel Roux senior, by the way and not his son) but I found the book almost pernickety in some of its requirements and I've long wished for a book which was rather more relaxed and aimed at the home cook rather than someone who aspired to be a professional chef. ''Patisserie at Home'' seemed to fit the bill.|amazonuk=<amazonuk>1849753547</amazonuk>}} {{newreview|author=Hannah Miles|title=Cheesecake|rating=4|genre=Cookery|summary=I have a weakness for cheesecake, the genuine item rather than the over-sweet lookalikes found in some supermarkets. I love that unctuous richness and the slightly tart taste on the tongue. I'm less keen on what they deliver in terms of calories, but that simply means that cheesecake has to be an occasional treat - and the best that there is around. So, ''Cheesecake'' by Hannah Miles was going to press all the right buttons. Hannah reached the final of Masterchef in 2007, so she knows a thing or two about food.|amazonuk=<amazonuk>1849753520</amazonuk>}} {{newreview|author=Tori Finch|title=A Perfect Day for a Picnic|rating=4|genre=Cookery|summary=There are strange reasons why books appeal to you. With ''A Perfect Day for a Picnic'' my immediate reaction was it would be lovely to have the ''weather'', never mind the food. Then I had a look at the spine of the book (I know - I'm sad) and it looked just like one of those expensive linen glass cloths - you know, the ones you have to ''iron'' and it brought back such memories of childhood picnics that I had to see what was on offer.|amazonuk=<amazonuk>1849753539</amazonuk>}} {{newreview|author=Andy Bates|title=Andy Bates: Modern Twists on Classic Dishes|rating=3|genre=Cookery|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 a 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 is a stall in London's Whitecross street market. 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 a housemaid, but she had an interest in cooking (her mother wouldn't allow her to learn at home as 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 twenties. ''The Downstairs Cookbook'' is her collection of the recipes which she used, or which were current at the time. But it's more than that. Think of it as being rather like a visit to a good cookery school where you'd collect all those hints and tips which make recipes ''work'' and the anecdotes about life in a professional kitchen.|amazonuk=<amazonuk>0230767834</amazonuk>}} {{newreview|author=Danaan Elderhill|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 - 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. He's well known as a cook, restaurateur, deli owner, television personality and author. In everything he's done he's concentrated on the flavour of the food - this isn't the man to turn to if you're interested in fine dining as there's a lack of frills and ostentation - and he has his own phrase to describe his vision. 'Mof mof' stands for 'maximum of flavour and minimum of fuss'. He's a man after my own heart but when I thought about it I realised that I knew little, beyond the occasional news item, of Carluccio the man. His autobiography came at just the right time.|amazonuk=<amazonuk>1742703925</amazonuk>}} {{newreview|author=Prue Leith|title=Relish: My Life on a Plate|rating=4.5|genre=Autobiography|summary=Prue Leith was born in South Africa, the daughter of a prominent actress who was considered 'dangerously liberal' in her views on race. Prue was largely unaware of the horrors of apartheid and had a privileged lifestyle. She came to London in the early sixties but still retains an awareness of colour as a legacy of her childhood. What didn'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 Leith's Restaurant . Her cookery school and regular food columns in national newspapers followed soon after.|amazonuk=<amazonuk>0857384058</amazonuk>}} {{newreview|author=Robert L Wolke and Marlene Parrish|title=What Einstein Kept Under His Hat: Secrets of Science in the Kitchen|rating=3.5|genre=Cookery|summary=''Everyone'' knows that when you chop onions, you cry, but have you ever wondered ''exactly'' why this happens? More to the point have you ever considered what you might be able to do so that you don't need to look like a snivelling wreck every time you make kedgeree? Life is littered with such conundrums (along with the old-wives'-tale solutions) but there seem to be more of them in the kitchen than elsewhere. Robert L Wolke has a column in the ''Washington'' ''Post'' in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common sense. |amazonuk=<amazonuk>0393341658</amazonuk>}} {{newreview|author=Andrew Webb|title=Food Britannia|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 for many years and the sort of food which you could buy in the average hotel or restaurant was pretty poor. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we are thought of as the people who eat the food of a post-war boarding house. Andrew Webb is a food journalist and photographer - and he's set out to prove that there's a wealth of regional food, traditional recipes and passionate producers just waiting to be found.|amazonuk=<amazonuk>1847946232</amazonuk>}} {{newreview|author=Lucie Cash|title=Fairytale 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
|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>
}}