Changes

{|classThere was a time, not that long ago, when it was thought that sugary food was better for you than food with high-"wikitable" cellpadding="15" fat content. Fat was the demon food which was going to elevate your cholesterol and cause heart disease. Sugar was a carbohydrate, so good. There's a problem, though. Sugar is addictive and can hijack your brain in much the same way as drugs like heroin and cocaine. Does that sound over the top? Well, it isn't.}}<!-- INSERT NEW REVIEWS BELOW HERE-->{{Frontpage|isbn=1635866847|title=The Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=4.5|genre=Lifestyle|summary=It's strange, the things that make you ''immediately'' feel that this is the book for you. Before I started reading ''The Lavender Companion'', I visited the author's [https://www.pinelavenderfarm.com/ website] and there's a picture of a slice of chocolate cake on the homepage. I don't eat cakes and desserts - but I wanted that cake viscerally. (There's a recipe in the 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 ''loved'' this book already.}}{{Frontpage|isbn=3791388398|title=New European Baking: 99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5|genre=Cookery|summary=This is probably one of the most unusual baking books I've encountered. It'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 early twenty-first centuries. We start with the basics - the equipment you'll need (there's nothing extravagant or indulgent) and the ingredients, where the author is particular. You might not have realised that different salts can change the flavour and sensation on the tongue of the finished product but, apparently, they do.}}{{Frontpage|isbn=1398508632|title=The Wilderness Cure|author=Mo Wilde|rating=5|genre=Lifestyle|summary=It 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, in a world where the normal sores had been exacerbated by climate change, Brexit and a pandemic. Wilde had a few advantages: the area around her was a known habitat with a variety of terrains. She had electricity which allowed her to run a fridge, freezer and dehydrator. She had a car - and fuel. Most importantly, she had shelter: this was not a plan to ''live'' wild just to live off its produce.}}{{Frontpage|isbn=1635864674|title=Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More|author=Joy Howard|rating=4|genre=Cookery|summary=''Think of it as no-whining dining.''

<!We know it's a fruit rather than a vegetable but the fact that so many people get confused just goes to show how versatile the tomato is. Then there are all the different types, not to mention the cultivars -and you begin to understand why Joy Howard says that she hasn't met one she didn't love. I'd argue with her there - Tee I have no affection for the ones you find in the supermarket ''next'' to the ones labelled 'grown for flavour' to distinguish them from the ones that have obviously just been grown for profit. Personally, I'd prefer a tin of tomatoes to those -->and Howard makes good use of these. She's not at all precious if you get the taste.}}{{Frontpage|-isbn=0241480442| styletitle="widthHealthy Vegan The Cookbook: 10%; vertical-align: top; text-align: center;"Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=4.5|genre=Cookery|summary=Emotionally, I am a vegan. Mentally, I am a vegan. I read [[image:Tee_GrossHow to Love Animals in a Human-Shaped World by Henry Mance]] and was appalled by the way in which we treat animals in our search for (preferably cheap) food. Practically, I am not a vegan. It worked for a while apart from the odd blip with regard to cheese but then a perfect storm of those events which you hope don't occur too often in your lifetime tempted me back to animal-based protein. It wasn't the taste - I know that I can get plant-based food that tastes just as good as anything plundered from the animal kingdom - it was the ease of being able to get sufficient protein when meals were often snatched in a few spare moments.jpg}}{{Frontpage|isbn=1529418100|title=Bruno's Challenge and Other Dordogne Tales|leftauthor=Martin Walker|linkrating=https://www4|genre=Short Stories|summary=I'm not usually a fan of short stories - I find it all too easy to put the book down between stories and forget to pick it up again - but I am a fan of Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the temptation to read ''Bruno's Challenge'' was hard to resist and I'm rather glad that I didn't even try.amazon For those new to the series, there's an excellent introduction that will tell you all you need to know about who's who and the background to why Bruno is in St Denis.co.uk/gp/product/1784938289?ie}}{{Frontpage|isbn=UTF8&tag1787332098|title=thebookbagHow to Love Animals in a Human-21&linkCodeShaped World|author=as2&campHenry Mance|rating=1634&creative5|genre=6738&creativeASINPolitics and Society|summary=1784938289]]''When we do think about animals, we break them down into species and groups: cows, dogs, foxes, elephants and so on. And 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, ''somewhere,'' hopefully on the next David Attenborough series.''

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 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 company of humans and the company of animals, I would probably choose the animals. I insisted that I read this book: no one was trying to stop me but I was initially reluctant. I eat cheese, eggs, chicken and fish and I needed to either do so without guilt or change my choices. I suspected that making the decision would not be comfortable.}}{{Frontpage|isbn=0008333173| styletitle="vertical-alignHungry: top; text-align: left;"A Memoir of Wanting More|author=Grace Dent|rating=5|genre=Autobiography|summary=I'm always relieved when Grace Dent is one of the judges on ''Masterchef''. You know that you're going to get an 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 ''Hungry: A Memoir of Wanting More'' is a stunning read which will make you laugh and break your heart in equal measures.}}{{Frontpage|isbn=Tee_Gross|title=[[This Cookbook is Gross by |author=Susanna Tee and Santy Gutierrez]]|rating=4|genre=Children's Non-Fiction|summary=The misuse of language is a 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 they are the correct ones. Are the recipes in Susanna Tee and Santy Gutierrez's 'This Cookbook is Gross' truly gross? For once the language is not overplayed. These recipes may taste nice, but in appearance, they are absolutely vile.}}

[[image:4star.jpg{{Frontpage|linkisbn=Category:{{{rating}}} Star Reviews]] [[:Category:Children's Non-Fiction1848993609|Children's Non-Fiction]], [[title=Good Mood Food:Category:Cookery|Cookery]] The misuse Unlock the Power of language is a modern disease. Too many times something is described as awesome or stupendous, but were you truly awed by it? Or stupefied? People just seem Diet to pluck words out of the ether Think and pretend that they are the correct ones. Are the recipes in Susanna Tee and Santy Gutierrez's 'This Cookbook is Gross' truly gross? For once the language is not overplayed. These recipes may taste nice, but in appearance they are absolutely vile. [[This Cookbook is Gross by Susanna Tee and Santy Gutierrez|Full Review]] <!-- Kay -->Feel Well|-| styleauthor="width: 10%; vertical-align: top; text-align: center;"|Charlotte Watts and Natalie Savona[[image:Kay Vintage.jpg|left|linkrating=https://www4.amazon.co.uk/gp/product/1445657511?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1445657511]] 5| style="vertical-align: top; text-align: left;"|===[[Vintage Kitchenalia by Emma Kay]]==genre=Cookery [[image:3.5star.jpg|linksummary=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] Over the half century and more that I've been preparing meals on thought I was getting a regular basis cookbook: 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 liked the way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not quite state idea of the art, but it's equipped to a high standard and is a pleasure to work in. But what series of all the equipment recipes which went before, which paved the way to what we have now? Emma Kay is going to give you a quick trip through the historywould make me feel happy. [[Vintage Kitchenalia by Emma Kay|Full Review]] <!-- Jopson -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Jopson_Science.jpg|left|link=https://www.amazon.co.uk/gp/product/1782438386?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1782438386]]  | style="vertical-align: top; text-align: left;"|===[[The Science of Food: An exploration For once this isn't a case of what we eat and how we cook by Marty Jopson]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] I've always believed that if you understood ''why'' something worked in a particular way it was very easy sounds too good to remember ''how'' be true, it worked and what you needed to do. The food we eat probably is no exception to this rule and ''The One Show'' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the type 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. [[The Science of Food: An exploration of what we eat and how we cook by Marty Jopson|Full Review]] <!-- Hayward -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Hayward New.jpg|left|link=https://www.amazon.co.uk/gp/product/1442279419?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1442279419]]  | style="vertical-align: top; text-align: left;"|===[[Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook by Vicky Hayward]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] In 1745 a Spanish friary cook, Juan Altamiras, published the first edition case of his ''New Art of Cookery, Drawn From the School of Economic Experience''. It contained more than two hundred recipes for meat, poultry, game, salted and fresh fish, vegetables and desserts. The style was informal, chatty and humorous on occasions and it was aimed, not at those who getting something which could afford to cook on a grand scale, but at those with more modest budgets, who sometimes needed to cook change your life for large numbers. Whilst the ingredients were better - for the most part good - modestly priced there is rather than a stress on the careful combination of flavours and aromas. Spices are used conservatively and the bluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, the Iberian court and the New Worldquick fix. [[Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook by Vicky Hayward|Full Review]]}} <!-- FEDERMAN -->{{Frontpage|-isbn=0241367875| styletitle="widthCompletely Perfect: 10%; vertical-align: top; text-align: center;"|120 Essential Recipes for Every Cook[[image:Federman_Fasting.jpg|linkauthor=http://www.amazon.co.uk/dp/1603587527/ref=nosim?tag=thebookbag-21]] Felicity Cloake| stylerating="vertical-align: top; text-align: left;"5|genre===[[Fasting and Feasting - The Life of Visionary Food Writer Patience Gray by Adam Federman]]===Cookery[[image:4star.jpg|linksummary=Category:{{{rating}}} Star Reviews]] [[:Category:Biography|Biography]], [[:Category:Cookery|Cookery]] For more than thirty years, Patience Gray--author of the celebrated cookbook Honey from a Weed--lived in It's 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 novel concept for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life cookery book: these are not Felicity Cloake's recipes but the best ones she chose for herself may help explain her relative obscurity when compared found to do a particular job - the other great food writers job of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005delivering the best meal, the BBC described her as an ''almost forgotten culinary star.'Completely Perfect' Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray's prescience was unrivalled: She wrote about what today we would call the Slow Food movement--from foraging to eating locally--long before it became part meal of the cultural mainstreamtitle. [[Fasting and Feasting - The Life Think of Visionary Food Writer Patience Gray by Adam Federman|Full Review]]  <!-- Mordecai -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Mordechai_Simple.jpg|link=http://www.amazon.co.uk/dp/ISBN/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Simple Fare: Spring and Summer by Karen Mordechai]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] Karen Mordechai's family history has its roots in it as the Jerusalem equivalent of the 1950s, a comparison site for when people from around you want to renew the globe were coming together in a young country car insurance and forming their own way of living. When the family then emigrated to taking the United States they brought this way best elements out of cooking with them, along with the tradition of sharing and enjoying food. Mordechai believes that food's ability each recipe to bring people together is unparalleled and that the food you make is a compilation of the way you have livedperfection. Thinking back over the food we eat, that is so true and for the first time I looked on a recipe book as an elegant way of seeing someone elseThere's history. [[Simple Fare: Spring and Summer by Karen Mordechai|Full Review]] <!-- Miller -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Miller_Five.jpg|link=http://www.amazon.co.uk/dp/1419723936/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Five Ways to Cook Asparagus (and Other Recipes)nothing cutting edge here: it's the Art and Practice sort of Making Dinner by Peter Miller]]=== [[image:5star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] When youfood which we've been producing meals eating for around about half a century 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 you decades and probably have something in your culinary locker will be for every occasiondecades to come. It takes a very good book to make you settle down and actually read what it has to offer and itThere's an exceptional one where you end up with lots of dog-eared pages a reason for recipes which you're going to try. The inspiration to read that: roast chicken followed by apple crumble ''Five Ways to Cook Asparagusworks'' was simple and serendipitous - I'd just come home with the first of the season's English asparagus when the book arrived in the post. I couldnproviding that you don't ''not'' have a lookvegetarian or a vegan at table, now could I? [[Five Ways it's a meal which is unlikely to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner by Peter Miller|Full Review]]do other than go down well.}}<!-- Kunin -->{{Frontpage|-isbn=Kay Vintage| styletitle="width: 10%; vertical-align: top; text-align: center;"Vintage Kitchenalia|author=Emma Kay[[image:Kunin_Good.jpg|linkrating=http://www.amazon.co3.uk/dp/1419723901/ref=nosim?tag=thebookbag-21]] 5| stylegenre="vertical-align: top; text-align: left;"Cookery|summary===[[Good Clean Food: PlantOver the half-Based Recipes That Will Help You Look century and Feel Your Best by Lily Kunin]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] more that I've got to begin by outlining been preparing meals on a bias: regular basis I don't like ve seen food fads. There's very good reason for avoiding gluten if preparation move from being just something you are coeliac, but if it's simply a food choice then you make life more difficult for people who ''must'' avoid gluten. The same point applies did to an obsession akin to a lot of other food 'intolerances'religion. I believe My first kitchen had nothing in eating a balanced diet, but will happily admit that I have my own nothe way of luxury -go areas: I don't eat processed sugars because they're empty calories and after a couple of weeks without them I discovered that I don't actually like the taste. I don't touch caffeine and haven't done so since I discovered what it did to my blood pressure. Having said all this, I'm quite happy to read books which ''do'' advocate avoiding certain food groups, simply because (a) was there ''might'' be something in it and (b) people who've had to the inventive to create a varied diet with restricted ingredients often come up with some excellent recipes. And that was how I came to ''Good Clean Food''. [[Good Clean Food: Plant-Based Recipes That Will Help You Look make meals as nutritiously and Feel Your Best by Lily Kunin|Full Review]] <!-- Yang -->|-| style="widtheconomically as possible: 10%; vertical-align: top; text-align: center;"|[[image:Yang_Food.jpg|link=http://www.amazon.co.uk/dp/1539803422/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[A Food Guide to Lowering Blood Pressure: 6 Simple Steps by Yuchi Yang]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Lifestyle|Lifestyle]], [[:Category:Cookery|Cookery]] 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 my current kitchen is not ''withoutquite'' taking medication, although she does stress that if you ''are'' taking medication you shouldn't stop doing so without consulting your doctor. You can reduce your BP in six steps, which are actually a lot simpler than they sound. Does it work? Yesstate of the art, but it does: I've been eating this way for more than two years and I've gone from having 'very worrying' blood pressure readings s equipped to getting a smile when they're taken high standard and being told that my BP is perfectly normal - and that's without taking medication of any sort. [[A Food Guide a pleasure to Lowering Blood Pressure: 6 Simple Steps by Yuchi Yang|Full Review]] <!-- Bacchia -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Bacchia_Italianwork in.jpg|link=http://www.amazon.co.uk/dp/1925418189/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Italian Street Food by Paola Bacchia]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] Books about Italian food are everywhere, with recipes for pizza, pasta dishes and all the usual suspects. In a winter which seems to be starting hard all too early But what I wanted was sunshine - and the sort of food which you find on all the Italian streets and in those bars equipment which only the locals know about. It's the sort of food went before, which you eat on paved the move, or leaning against the bar - tables and chairs don't usually come into the equation. For the most part it doesn't aspire way 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 what wehave now? [[Italian Street Food by Paola Bacchia|Full Review]] <!-- Donaldson -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Donaldson_Recipes.jpg|link=http://www.amazon.co.uk/dp/1509804749/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Gruffalo Crumble and Other Recipes by Julia Donaldson and Axel Scheffler]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Children's Non-Fiction|Children's Non-Fiction]], [[:Category:Cookery|Cookery]] It Emma Kay is hard going 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 give you visit a shop you will find Gruffalo toys, cards, even egg cups. Each year brings with it a new idea of how to push quick trip through the Gruf and palshistory. 2016 is the year of the recipe book, but will it live up to the quality of the original? [[Gruffalo Crumble and Other Recipes by Julia Donaldson and Axel Scheffler|Full Review]]}}<!-- Archer -->{{Frontpage|-| styleisbn="width: 10%; vertical-align: top; text-align: center;"|Jopson_Science[[image:Archer_Kew.jpg|link=http://www.amazon.co.uk/dp/0750298197/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|=title==[[The Kew Gardens Children's CookbookScience of Food: Plant, Cook, Eat by Joe Archer and Caroline Craig]]=== [[image:5star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Children's Non-Fiction|Children's Non-Fiction]], [[:Category:Cookery|Cookery]] I grew up in the immediate post war period. Growing your own vegetables had been a necessity in the war and it was still a habit for those who had a bit An exploration of garden, so ''The Kew Gardens Children's Cookbook'' was a real pleasure for me, as well as a touch of nostalgia. The principle is very simple: show children how to grow their own vegetables what we eat and then how to transform them into delicious food. It sounds simple, doesn't it? Well, it might come as a surprise, but it is! [[The Kew Gardens Children's Cookbook: Plant, Cook, Eat by Joe Archer and Caroline Craig|Full Review]] <!-- DO NOT REMOVE ANYTHING BELOW THIS LINE -->|} {{newreviewwe cook|author=Amelia Freer|title=Cook. Nourish. Glow.Marty Jopson

|summary=ItI've always believed that if you understood 's just about 'why'' something worked in a year since I read Amelia Freerparticular way it was very easy to remember ''how''s [[Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger it worked and feeling healthier by Amelia Freer|Eat. Nourish. Glow.]], a book which quietly impressed me and which I hung on what you needed to (not something I do regularly) and have referred back . The food we eat is no exception to many times for inspiration this rule and a quick boost to the spirit. Most of the principles behind the book seemed sound, although I wasn't prepared to go down the wheat-free road as I've no reason to think that IThe One Show''m sensitive resident scientist Marty Jopson has undertaken to gluten explain how things work in the kitchen - and I do wonder how most he covers everything from the type of the world would be fed if knives we all gave up eating wheat - but if I felt use through to the book had a shortcoming, it was food of the lack of recipesfuture. WellBest of all, he does it in language that's now been remediedeven a science illiterate like me can understand.|amazonuk=<amazonuk>1405924187</amazonuk>

{{newreviewFrontpage|authorisbn=Lorraine PascalHayward New|title=Eating Well Made EasyJuan Altamiras' New Art of Cookery: Deliciously healthy recipes for everyone, every dayA Spanish Friar's Kitchen Notebook|author=Vicky Hayward|rating=4.5

|summary=[[:Category:Lorraine Pascal|Lorraine Pascal]] specialises in no-nonsenseIn 1745 a Spanish friary cook, Juan Altamiras, simple recipes that provide delicious results; a speciality that has afforded her a deserved space in todaypublished the first edition of his 's crowded celeb chef culture. Lorrain's ethos in New Art of Cookery, Drawn From the School of Economic Experience''Eating Well Made Easy'' is to provide . It contained more than two hundred recipes for everyonemeat, poultry, game, salted and fresh fish, encompassing vegetariansvegetables and desserts. The style was informal, allergy sufferers chatty and humorous on occasions and it was aimed, not at those who just want something deliciouscould afford to cook on a grand scale, all but at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the ingredients were - for the most part - modestly priced there is a healthy spinstress on the careful combination of flavours and aromas. Spices are used conservatively and the bluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, the Iberian court and the New World.|amazonuk=<amazonuk>0007489706</amazonuk>

{{newreviewFrontpage|authorisbn=Marlena de BlasiFederman_Fasting|title=Fasting and Feasting - The Umbrian Thursday Night Supper ClubLife of Visionary Food Writer Patience Gray|author=Adam Federman

|genre=BiographyCookery|summary= Author Marlena de Blasi lives in For more than thirty years, Patience Gray--author of the (as far as I can tell celebrated cookbook Honey from having a quick google), beautiful small Italian city Weed--lived in a remote area of Orvieto – deep Puglia in the beautiful Umbrian countrysidesouthernmost Italy. Having She lived there for some timewithout electricity, modern plumbing, or a telephone, she gradually becomes aware grew much of the Umbrian Thursday Night Supper Club – a group her own food, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of Italian ladies who meet once a week saying that she wrote only for supperherself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to talk. Whilst it takes the other great food writers of her some time: M. F. K. Fisher, Marlena eventually manages to be accepted into the groupElizabeth David, and begins to cook and eat with these unique and fascinating ladiesJulia Child. So it is not surprising that when Gray died in 2005, sharing both tales of lifethe BBC described her as an ''almost forgotten culinary star.'' Yet her influence, loveparticularly among chefs and other food writers, has had a lasting and profound effect on the way we view and death, celebrate good food and taking regional cuisines. Gray's prescience was unrivalled: She wrote about what today we would call the Slow Food movement--from foraging to eating locally--long before it became part in delicious home cooked mealsof the cultural mainstream. |amazonuk=<amazonuk>0091954304</amazonuk>

{{newreviewFrontpage|authorisbn=Dr William DavisMordechai_Simple|title=Wheat BellySimple Fare: The effortless health Spring and weight-loss solution - no exercise, no calorie counting, no denialSummer|author=Karen Mordechai

|genre=LifestyleCookery|summary=Dr William Davis poses an interesting question: why is it that Karen Mordechai's family history has its roots in the Jerusalem of the 1950s when people who are leading an active life from around the globe were coming together in a young country and eating a healthy diet are putting on weight despite all forming their best efforts? own way of living. He has a simple When the family then emigrated to the United States they brought this way of cooking with them, along with the tradition of sharing and worrying answer: wheat, which he argues increases blood sugar more than table sugarenjoying food. The problem isn't restricted to weight gain, either: thereMordechai believes that food's evidence ability to suggest bring people together is unparalleled and that wheat affects psychosis and autism toothe food you make is a compilation of the way you have lived. In fact - Thinking back over the more food we eat, that you readis so true and for the first time, the more you'll wonder if thereI looked on a recipe book as an elegant way of seeing someone else's an organ in the body which ''isn't'' adversely affected by wheathistory.|amazonuk=<amazonuk>0008118922</amazonuk>

{{newreviewFrontpage|authorisbn=Maureen AboodMiller_Five|title=Rose Water Five Ways to Cook Asparagus (and Orange BlossomsOther Recipes): the Art and Practice of Making Dinner|author=Peter Miller|rating=4.5

|summary=When you've been producing meals for around about half a century the chances are that, like me, you have a fairly regular set of menus which you produce. Hopefully, it'Rose Water and Orange Blossomss not quite in the 'fishcakes! Goodness is it Friday already?' began life as a blogrealm but you probably have something in your culinary locker for every occasion. Maureen Abood grew It takes a very good book to make you settle down and actually read what it has to offer and it's an exceptional one where you end up with flavours lots of the Lebanon around her dog- the scent of floral waters and cinnamon, lentils, bulgur wheat and yoghurt, but most of all, the succulence of lamb. She revisits the eared pages for recipes which nourished her childhood, sometimes remaining faithful you're going to the original, but occasionally giving them her personal twisttry. The whole family has contributed (even if not directly) inspiration to read ''Five Ways to Cook Asparagus'' was simple and serendipitous - I'd just come home with the food which she produces and sometimes first of the recipes have been handed down for generations, but itseason's not just English asparagus when the food which comes alive book arrived in her hands, but the post. I couldn't 'people'not' who come alive as you read.|amazonuk=<amazonuk>0762454865</amazonuk>' have a look, now could I?

{{newreviewFrontpage|authorisbn=Amelia FreerKunin_Good|title=Eat. Nourish. Glow.Good Clean Food: 10 easy steps for losing weight, looking younger Plant-Based Recipes That Will Help You Look and feeling healthierFeel Your Best|author=Lily Kunin

|genre=LifestyleCookery|summary=Amelia Freer had struggled with her own health I've got to begin by outlining a bias: I don't like food fads. There's a very good reason for a while and avoiding gluten if you are coeliac, but if it reached 's simply a stage where she was waking up feeling tired and groggy, relying on ten cups food choice then you make life more difficult for people who ''must'' avoid gluten. The same point applies to a day lot of sugary tea to perk her up and her other food was mainly processed convenience foods'intolerances'. At the time she was working as I believe in eating a PA to Prince Charles and loved the job balanced diet but her busy life meant will happily admit that she made automatic food choices I have my own no-go areas: I don't eat processed sugars because they're empty calories and after a couple of weeks without consideration of them I discovered that I don't actually like the taste. I don't touch caffeine and haven't done so since I discovered what they were doing it did to her healthmy blood pressure. It wasnHaving said all this, I't until she went m quite happy to see read books which ''do'' advocate avoiding certain food groups, simply because (a nutritionist that she realised what she ) there ''might'' be something in it and (b) people who've had been doing and made to the decision not only inventive to change her create a varied diet, but to train to be a nutritionistwith restricted ingredients often come up with some excellent recipes. The result is a busy practice - and this bookAnd that was how I came to ''Good Clean Food''.|amazonuk=<amazonuk>000757990X</amazonuk>

{{newreviewFrontpage|authorisbn=Lani KingstonYang_Food|title=How A Food Guide to Make CoffeeLowering Blood Pressure: The Science Behind the Bean6 Simple Steps|author=Yuchi Yang

|summary=Have you ever caught Yuchi Yang has been a registered dietitian for over twenty years and she's allowing us the aroma benefit of coffee brewing but when it came her knowledge to help us to reduce our blood pressure ''without'' taking medication, although she does stress that first sip the taste has beenif you ''are'' taking medication you shouldn't stop doing so without consulting your doctor. You can reduce your BP in six steps, well, distinctly underwhelming - and you might which are actually have preferred a glass of waterlot simpler than they sound. Does it work? WellYes, Lani Kingston has written it does: I'How to Make Coffeeve been eating this way for more than two years and I' which takes you ve gone from plant having 'very worrying' blood pressure readings to cup, tells you how to make the perfect drink and explains the science behind it. Itgetting a smile when they's a comprehensive book which gives you an overview of the history of coffee, the areas in which it originated re taken and how it spread before moving on to an explanation of the chemistry behind what being told that my BP is probably the worldperfectly normal - and that's favourite drinkwithout taking medication of any sort.|amazonuk=<amazonuk>1782402012</amazonuk>

{{newreviewFrontpage|authorisbn=Ella WoodwardBacchia_Italian|title=Deliciously Ella: Awesome Ingredients, Incredible Italian Street Food That You and Your Body Will Love|author=Paola Bacchia

|summary=Last year I had some health problems Books about Italian food are everywhere, with recipes for pizza, pasta dishes and all the usual suspects. In a winter which caused me seems to take a be starting hard look at the way that all too early what I wanted was eating: within a month or so I was feeling a lot better as a result sunshine - and the sort of food which you find on the changes Italian streets and six months on I can't imagine going back to in those bars which only the way that I used to eatlocals know about. But there was one snag: we seemed to be eating It's the same few dishes most sort of food which you eat on the move, or leaning against the time bar - tables and I needed fresh inspirationchairs don't usually come into the equation. For the most part, it doesn't aspire to being ''Deliciously Ellahealthy'' was the book everyone seemed to - 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 talking about and with a few clicks it was bit naughty on its way to me from Amazon.|amazonuk=<amazonuk>1444795007</amazonuk>occasions, can't we?