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[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Marlena de Blasi1454955546|title=The Umbrian Thursday Night Supper ClubSugarless|author=Nicole M Avena|rating=45|genre=BiographyLifestyle|summary= Author Marlena de Blasi lives in the (as far as I can tell from having ''This isn't a quick google), beautiful small Italian city of Orvieto – deep in the beautiful Umbrian countrysidediet book. The last thing anyone needs is another diet book. Having lived there for some '' There was a time, she gradually becomes aware of the Umbrian Thursday Night Supper Club – a group of Italian ladies who meet once a week not that long ago, when it was thought that sugary food was better for supper, and to talkyou than food with high-fat content. Whilst it takes her some time, Marlena eventually manages to be accepted into Fat was the group, and begins demon food which was going to cook elevate your cholesterol and eat with these unique and fascinating ladiescause heart disease. Sugar was a carbohydrate, sharing both tales of life, loveso good. There's a problem, though. Sugar is addictive and can hijack your brain in much the same way as drugs like heroin and deathcocaine. Does that sound over the top? Well, and taking part in delicious home cooked mealsit isn't. |amazonuk=<amazonuk>0091954304</amazonuk>

<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Dr William Davis1635866847|title=Wheat Belly: The effortless health Lavender Companion|author=Jessica Dunham and weight-loss solution - no exercise, no calorie counting, no denialTerry Barlin Vesci|rating=4.5

|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>

{{newreviewFrontpage|authorisbn=Maureen Abood3791388398|title=Rose Water New European Baking: 99 Recipes for Breads, Brioches and Orange BlossomsPastries|author=Laurel Kratochvila

|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>

{{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

|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>

{{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

|summary=Have you ever caught the aroma ''Think of coffee brewing but when it came to that first sip the taste has been, well, distinctly underwhelming as no- and you might actually have preferred a glass of water? Well, Lani Kingston has written whining dining.'How to Make Coffee' which takes you from plant to cup, tells you how to make the perfect drink and explains the science behind  We know it. It's a comprehensive book which gives you an overview of fruit rather than a vegetable but the history of coffee, the areas in which it originated and fact that so many people get confused just goes to show how it spread before moving on to an explanation of versatile the chemistry behind what tomato is probably . Then there are all the world's favourite drink.|amazonuk=<amazonuk>1782402012</amazonuk>}}{{newreview|author=Ella Woodward|title=Deliciously Ella: Awesome Ingredientsdifferent types, Incredible Food That You not to mention the cultivars - and Your Body Will Love|rating=4|genre=Cookery|summary=Last year I had some health problems which caused me you begin to take a hard look at the way understand why Joy Howard says that I was eating: within a month or so I was feeling a lot better as a result of the changes and six months on I canshe hasn't met one she didn't imagine going back to the way that I used to eatlove. But I'd argue with her there was one snag: we seemed to be eating - I have no affection for the same few dishes most of ones you find in the time and I needed fresh inspiration. supermarket ''Deliciously Ellanext'' was to the book everyone seemed ones labelled 'grown for flavour' to be talking about and with a few clicks it was on its way to me distinguish them from Amazonthe ones that have obviously just been grown for profit.|amazonuk=<amazonuk>1444795007</amazonuk>}}{{newreview|author=Jennifer Klinec|title=The Temporary Bride: A Memoir of Love and Food in Iran|rating=3.5|genre=Autobiography|summary=Jennifer Klinec is the daughter Personally, I'd prefer a tin of Hungarian immigrant parents who ran an automotive factory in southwest Ontario. She learned early on tomatoes to be selfthose -sufficient, even enrolling herself in boarding schools in Switzerland and Dublin. After graduation she moved to London, made a pile as an investment banker, and opened her own cookery school. At age 31, though, she decided to travel to the Iranian city Howard makes good use of Yazd to learn Persian dishesthese. She met Vahid, 25, a military veteran with an engineering background, in a park and he introduced her to his mother for cooking lessons's not at all precious if you get the taste.|amazonuk=<amazonuk>1844088235</amazonuk>

{{newreviewFrontpage|authorisbn=Fiona Pearce0241480442|title=Treat PetiteHealthy Vegan The Cookbook: 42 Sweet Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Savoury Miniature BakesSebastian Copien

|summary=I know that they're not good for meEmotionally, but I do love cakesam a vegan. There's always so ''much'' of them though - and Mentally, I'm not going to let them go to waste, am a vegan. I? I love making them too, but no matter how hard I try they always seem read [[How to end up more Little Chef than MasterchefLove 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. When Practically, I found ''Treat Petite'' it seemed that I just might have found the answer to my prayersam not a vegan. It's worked for a while apart from the odd blip with regard to cheese but then a book perfect storm of forty two recipes for tiny petit fours, little sponge cakes, jewelthose events which you hope don't occur too often in your lifetime tempted me back to animal-like macaroons and gorgeous savouriesbased protein. TheyIt wasn're all mere morsels t the taste - I know that I can get plant- based food that tastes just big enough as good as anything plundered from the animal kingdom - it was the ease of being able to pop into your mouthget sufficient protein when meals were often snatched in a few spare moments.|amazonuk=<amazonuk>1782400982</amazonuk>

{{newreviewFrontpage|authorisbn=Neil Davey1529418100|title=The BlufferBruno's Guide to Chocolate (Bluffer's Guides)Challenge and Other Dordogne Tales|author=Martin Walker

|genre=CookeryShort Stories|summary=I've always been m not usually a little bit nervous about the ''Bluffer'' series, on the basis that fan of short stories - I would be sure find it all too easy to come out with a clever-sounding phrase, only put the book down between stories and forget to be found out when someone asked the followpick it up again -up question. Better, but I thought to stay silent and appear ignorant than am a fan of Martin Walker's [[Martin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries]] so the temptation to open my mouth and prove myself a fool. But then read ''The BlufferBruno's Guide to ChocolateChallenge'' came my way was hard to resist and I couldn'm rather glad that I didn't resist - any more than Ieven try. For those new to the series, there've ever been able s an excellent introduction that will tell you all you need to resist chocolateknow about who's who and the background to why Bruno is in St Denis.|amazonuk=<amazonuk>1909937045</amazonuk>

{{newreviewFrontpage|authorisbn=Rachel Khoo1787332098|title=My Little French KitchenHow to Love Animals in a Human-Shaped World|author=Henry Mance|rating=45|genre=CookeryPolitics and Society|summary=France is Rachel Khoo's adopted country. She lives in Paris 'When we do think about animals, we break them down into species and to write this book she travelled to the four corners of the country to sample the local dishes groups: cows, dogs, foxes, elephants and special ingredients to be found thereso on. It's a look at local marketsAnd we assign them places in society: cows go on plates, shopsdogs on sofas, villages and townsfoxes in rubbish bins, farms and homes - and the local customs and quirks to be found elephants in each area. You get over a hundred recipes zoos, and plenty millions 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 youwild animals stay out there, 're doing - and all the pictures are of excellent quality. It's not just a coffee table book - if yousomewhere,'ve an interest in French cooking then you're going to get it sauce splattered.|amazonuk=<amazonuk>0718177479</amazonuk>}}{{newreview|author=Jackie Alpers|title=Sprinkles! Recipes and Ideas for Rainbowlicious Desserts|rating=3|genre=Cookery|summary=A friend had taken his granddaughter for a picnic and he'd gone to town hopefully on the foodnext David Attenborough series. The pudding was decorated but the child seemed distracted: Child: Grandad, there's an insect in my pudding.'

Grandad: NoI was going to argue. I mean, darling - theycows are for cheese (I couldn're called 'hundreds t consider eating red meat...) and thousands' 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 they're there to make your pudding look prettyI consider myself an animal lover. Child: Grandad, one If I had to choose between the company of my hundreds humans and thousands is climbing up the side company of animals, I would probably choose the bowlanimals. 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.|amazonuk=<amazonuk>1594746389</amazonuk>

{{newreviewFrontpage|author=Maria Del Mar Sacasa and Tara Striano|title=Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks|rating=3.5|genre=Cookery|summary=I nearly didn't read this book - ''cocktails'' are not something which appear in our house - but fortunately I had a look at the subtitle and realised that mulled ciders, hot toddies, punches and pitchers appealed a great deal more. I'm never averse to something warm and reviving after being out in the winter cold. Even better is the fact that it all comes in a well-presented, hardback book which will stand a lot of duty in the kitchen.|amazonuk=<amazonuk>1594746419</amazonuk>}}{{newreview|authorisbn=Nigel Slater0008333173|title=Eat - The Little Book of Fast Food|rating=4.5|genre=Cookery|summary=In my kitchen there's a battered (in both senses of the word) copy of ''Real Fast Food'', Nigel Slater's first book. Twenty one years later he's revisited the idea and given us ''EatHungry: The Little Book A Memoir of Fast Food''. 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 of getting food on the table as quickly as possible - it's not a race - as cooking can be a real pleasure and eating it an even bigger one.|amazonuk=<amazonuk>0007526156</amazonuk>}}{{newreviewWanting More|author=Paul Hollywood|title=Paul Hollywood's Bread: How to make great breads into even greater mealsGrace Dent

|genre=CookeryAutobiography|summary=It was a happy accident which started me watching Paul HollywoodI's television series about bread and baking - and it quickly became compulsive viewing. We were predisposed to m always relieved when Grace Dent is one of the basic idea as itjudges on ''Masterchef's many years since we last bought a loaf, but we've always used a bread-maker. The results have been good and far better than anything You know that you could buy anywhere but 're going to get an artisan bakery, but there are limitations as to what 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 makelook so elegant with all that good food in front of her. I was tempted to see what else we could achieve 've often wondered about the woman behind the media image and whilst the television series didn't promise that it would be 'Hungry: A Memoir of Wanting More'easy'' it did leave me with confidence that we could do ''better''. Buying the book was the next stepis a stunning read which will make you laugh and break your heart in equal measures.|amazonuk=<amazonuk>1408840693</amazonuk>

{{newreviewFrontpage|authorisbn=Chloe Coker and Jane Montgomery Tee_Gross|title=The Vegetarian PantryThis Cookbook is Gross|author=Susanna Tee and Santy Gutierrez

|genre=CookeryChildren's Non-Fiction|summary=Chloe Coker and Jane Montgomery aren't strict vegetariansThe 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 'passionate about fresh, healthy, seasonal, meat-free cooking.'This Cookbook is Gross' A shared frustration about being unable to find truly gross? For once 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 language is not out to convert anyone - just to give some inspiration, particularly to people who haven't tried this type of food beforeoverplayed. Some These recipes are suitable for vegans (or can be easily adapted) and may taste nice, but in appearance, they're clearly marked, as are those suitable for people with a gluten intoleranceabsolutely vile.|amazonuk=<amazonuk>184975344X</amazonuk>

 {{newreviewFrontpage|authorisbn=Will Torrent1848993609|title=Patisserie at HomeGood Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5

|summary=I've always been in awe thought I was getting a cookbook: I liked the idea of a series of people who can recipes which would make great desserts - the ones which taste amazing AND look stunning on the plateme feel happy. I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (thatFor once this isn't a case of 's Michel Roux seniorif it sounds too good to be true, by the way and not his son) but I found the book almost pernickety in some of its requirements and Iit probably is' - it've long wished for s a book case of getting something which was rather more relaxed and aimed at could change your life for the home cook better - for good - rather than someone who aspired to be a professional chef. ''Patisserie at Home'' seemed to fit the billquick fix.|amazonuk=<amazonuk>1849753547</amazonuk>

{{newreviewFrontpage|authorisbn=Hannah Miles0241367875|title=CheesecakeCompletely Perfect: 120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=45

|summary=I have It's a weakness novel concept for cheesecakea cookery book: these are not Felicity Cloake's recipes but the best ones she found to do a particular job - the job of delivering the best meal, the genuine item rather than ''Completely Perfect'' meal of the over-sweet lookalikes found in some supermarketstitle. I love that unctuous richness and Think of it as the slightly tart taste on the tongue. I'm less keen on what they deliver in terms equivalent of calories, but that simply means that cheesecake has a comparison site for when you want to be an occasional treat - renew the car insurance and then taking the best that there is aroundelements out of each recipe to make perfection. So, There's nothing cutting edge here: it'Cheesecakes the sort of food which we'' by Hannah Miles was going ve been eating for decades and probably will be for decades to press all the right buttonscome. Hannah reached the final of Masterchef in 2007There's a reason for that: roast chicken followed by apple crumble ''works'' and providing that you don't have a vegetarian or a vegan at table, so she knows it's a thing or two about foodmeal which is unlikely to do other than go down well.|amazonuk=<amazonuk>1849753520</amazonuk>

{{newreviewFrontpage|authorisbn=Tori FinchKay Vintage|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>}}{{newreviewVintage Kitchenalia|author=Andy Bates|title=Andy Bates: Modern Twists on Classic DishesEmma Kay|rating=3.5

|summary=I do tire of cook books which regurgitate what are essentially Over the same recipes time after time. Sometimes food writers rework their own recipes half- a tweak here, a change of emphasis there century and you can have the same dish many times over, so itmore that I's ve been preparing meals on a real breath of fresh air when regular basis I've seen food preparation move from being just something you find a book which seems did to have new ideas, or genuinely new approaches an obsession akin to classic dishesa religion. Andy Bates has a classical background (working My first kitchen had nothing in a Michelin starred restaurant by the time he way of luxury - it was seventeen and time in France there to hone his skills) but his business is a stall in London's Whitecross street market. So - a perfect combination of technical knowledge, experience make meals as nutritiously and knowing what people ''really'' want to eat.|amazonuk=<amazonuk>1908917709</amazonuk>}}{{newreview|author=Margaret Powell|title=The Downstairs Cookbookeconomically as possible: 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. my current kitchen is not ''The Downstairs Cookbookquite'' is her collection state of the recipes which she usedart, or which were current at the time. But but it's more than that. Think of it as being rather like a visit equipped to a good cookery school where you'd collect all those hints high standard and tips which make recipes ''is a pleasure to work'' and the anecdotes about life in a professional kitchen.|amazonuk=<amazonuk>0230767834</amazonuk>}}{{newreview|author=Danaan Elderhill|title=The Magic Book But what of Cookery|rating=3.5|genre=Spirituality and Religion|summary=Back in all 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 Euphrosyneequipment which went before, as they called themselves, turned to this deity (she's one of which paved the three graces and there to remind us way to what we have fun) in their time of need and developed rituals which could be assimilated into social gatherings, allowing them now? Emma Kay is going to hide in plain sight. Their book - The Magic Book of Cookery - vanished along with give you a quick trip through the coven when they were discovered but Danaan Elderhill wants us to benefit from its ancient wisdom - and its funhistory.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>

{{newreviewFrontpage|authorisbn=Antonio CarluccioJopson_Science|title=A Recipe for LifeThe Science of Food: An exploration of what we eat and how we cook|author=Marty Jopson

|summary=I've always believed that if you understood 'Everyone'why' knows that when you chop onions, you cry, but have you ever wondered ' something worked in a particular way it was very easy to remember ''exactlyhow'' why this happens? More to the point have you ever considered it worked and what you might be able needed to do so that you don. The food we eat is no exception to this rule and ''The One Show''t need resident scientist Marty Jopson has undertaken to look like a snivelling wreck every time you make kedgeree? Life is littered with such conundrums (along with explain how things work in the oldkitchen -wives'-tale solutions) but there seem and he covers everything from the type of knives we use through to be more the food of them in the kitchen than elsewherefuture. Robert L Wolke has Best of all, he does it in language that even a column in the ''Washington'' ''Post'' in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common senseilliterate like me can understand. |amazonuk=<amazonuk>0393341658</amazonuk>

{{newreviewFrontpage|authorisbn=Andrew WebbHayward New|title=Food BritanniaJuan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook|author=Vicky Hayward

|summary=IIn 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his 've always suspected that British food gained its dreadful reputation after 'New Art of Cookery, Drawn From the end School of World War IIEconomic Experience''. Rationing lasted It contained more than two hundred recipes for many years meat, poultry, game, salted and fresh fish, vegetables and the sort of food which you could buy in the average hotel or restaurant desserts. The style was pretty poor. An image like that sticks: we might have Stilton cheeseinformal, Scottish raspberrieschatty and humorous on occasions and it was aimed, Welsh lamb and not at those who could afford to cook on a host of other wonderful foodstuffs grand scale, but still we are thought of as at those with more modest budgets, who sometimes needed to cook for large numbers. Whilst the people who eat ingredients were - for the food of a postmost part -war boarding house. Andrew Webb modestly priced there is a food journalist stress on the careful combination of flavours and aromas. Spices are used conservatively and photographer - the bluntness of some Moorish cooking is eschewed in favour of something much more subtle and hewe see influences from Altamiras's set out to prove that there's a wealth of regional foodown region, Aragon, traditional recipes the Iberian court and passionate producers just waiting to be foundthe New World.|amazonuk=<amazonuk>1847946232</amazonuk>

{{newreviewFrontpage|authorisbn=Lucie CashFederman_Fasting|title=Fairytale Food|rating=3.5|genre=Cookery|summary=Are you looking for a gift for someone who enjoys cooking Fasting and who has an interest in fairy tales? If so, this book could well be your perfect answer. It has over sixty recipes Feasting - none The Life 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>}}{{newreviewVisionary Food Writer Patience Gray|author=Marian Keyes|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyAdam Federman

|summary=Right now you are probably thinking 'Marian Keyes? 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 writes chick-lit doesn't she? What's she doing writing lived without electricity, modern plumbing, or a cookbook?' You'll quite probably also be looking at telephone, grew much of her own food, and thinking gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that she doesn't look as though wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she eats a lot chose for 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 is not surprising that when Gray died in 2005, the output eitherBBC described her as an ''almost forgotten culinary star. Well'' Yet her influence, particularly among chefs and other food writers, therehas had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray's a bit 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 of a story behind this book..the cultural mainstream.|amazonuk=<amazonuk>071815889X</amazonuk>

{{newreviewFrontpage|authorisbn=Jamie OliverMordechai_Simple|title=Jamie's Great Britain|rating=3.5|genre=Cookery|summary=The Royal Wedding in 2011 and 2012's Diamond Jubilee and Olympic Games mean that ''anything'' which can be adorned with a Union Jack will be. Barbour do waxed Union Jack dog coats, so it should come as no surprise that Jamie Oliver is here with a large plate of good old roast beef in front of said flag. It's a splendidly chunky book Simple Fare: Spring and beautifully presented. Flick the book open at any page and you're likely to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food... you get the picture) or a recipe accompanied by a full-page photograph of the end product.|amazonuk=<amazonuk>0718156811</amazonuk>}}{{newreviewSummer|author=Nigella Lawson|title=Kitchen: Recipes from the Heart of the HomeKaren Mordechai

|summary=Nigella LawsonKaren Mordechai's latest offering is subtitled 'recipes family history has its roots in the Jerusalem of the 1950s when people from around the heart globe were coming together in a young country and forming their own way of home', which is a very vague title whose significance (undoubtedly clear living. When the family then emigrated to those who watch the TV versions) I fail to decode. All United States they brought this way of cooking is done in with them, along with the kitchen after alltradition of sharing and enjoying food. But I suppose coming up with interesting titles for general collections of recipes Mordechai believes that food's ability to bring people together is not unparalleled and that easythe food you make is a compilation of the way you have lived. Thinking back over the food we eat, that is so true and for the first time, Ilooked on a recipe book as an elegant way of seeing someone else'll leave it at thats history.|amazonuk=<amazonuk>0701184604</amazonuk>

{{newreviewFrontpage|authorisbn=Clarissa Dickson WrightMiller_Five|title=A History Five Ways to Cook Asparagus (and Other Recipes): the Art and Practice of English FoodMaking Dinner|author=Peter Miller

|genre=HistoryCookery|summary=Writing When you've been producing meals for around about half a history of English foodcentury the chances are that, and to some extent drinklike me, must be you have a daunting taskfairly regular set of menus which you produce. Hopefully, it's not quite in the 'fishcakes! Goodness is it Friday already?' realm but as you probably have something in your culinary locker for every occasion. It takes a very good book to make you settle down and actually read what it has to offer and it's an experienced TV presenter (as exceptional one where you end up with lots of the dog-eared pages for recipes which you're going to try. The inspiration to read ''Five Ways to Cook Asparagus'Two Fat Ladies'was simple and serendipitous - I' d just come home with the late Jennifer Paterson) and as one who was born first of the season's English asparagus when the book arrived in the post-war rationing world in 1947. I couldn't ''not'' have a look, Clarissa Dickson Wright is well placed to do so.|amazonuk=<amazonuk>1905211856</amazonuk>now could I?

{{newreviewFrontpage|authorisbn=Kunin_Good|title=Hugh FearnleyGood Clean Food: Plant-WhittingstallBased Recipes That Will Help You Look and Feel Your Best|titleauthor=River Cottage Veg Every Day!Lily Kunin

|summary=Hugh Fearnley-Whittingstall wants I've got to make it clear that ''River Cottagebegin by outlining a bias: Veg Every Day! I don't like food fads. There' is s a very good reason for avoiding gluten if you are coeliac, but if it's simply a food choice then you make life more difficult for people who 'vegetable'must' cookbook and that it's up avoid gluten. The same point applies to the reader to determine whether or not it's a lot of other food 'intolerances'vegetarian'' cookbook. He makes it quite clear I believe in eating a balanced diet but will happily admit that heI have my own no-go areas: I don't eat processed sugars because they's not re empty calories and after a vegetarian and has no intention couple of becoming one, but for weeks without them I discovered that I don't actually like the four months which it took to film the series of which this is the book he didntaste. I don't touch a scrap of meat or fishcaffeine and haven't done so since I discovered what it did to my blood pressure. ItHaving said all this, I'm quite happy to read books which ''s do'' advocate avoiding certain food groups, simply because (a new Hugh, but ) there ''might'' be something in it and (b) people who've had to the slimmed-down version is the result of inventive to create a conscious decision before filming began rather than the consequences of the change of varied dietwith restricted ingredients often come up with some excellent recipes. The new hairstyle has yet And that was how I came to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>''Good Clean Food''.

{{newreviewFrontpage|authorisbn=Matt ArmendarizYang_Food|title=On A Stick!Food Guide to Lowering Blood Pressure: 6 Simple Steps|author=Yuchi Yang

|summary=ThereYuchi Yang has been a registered dietitian for over twenty years and she's something rather fun about eating your food off a stick. The first thing that springs allowing us the benefit of her knowledge to help us to my mind is candy floss (I never buy it when itreduce our blood pressure ''without''s in a bag...sacrilegious!) but taking medication, although she does stress that if you think about it there ''are lots of things '' taking medication you shouldn't stop doing so without consulting your doctor. You can eat off reduce your BP in six steps, which are actually a stick, both savoury and sweetlot simpler than they sound. And the author of Does it work? Yes, it does: I've been eating this cookery book would have you believe way for more than two years and I've gone from having 'very worrying' blood pressure readings to getting a smile when they're taken and being told that my BP is perfectly normal - and that everything tastes better when it's eaten off a stick!|amazonuk=<amazonuk>1594744890</amazonuk>without taking medication of any sort.

{{newreviewFrontpage|authorisbn=Jojo TullohBacchia_Italian|title=East End Paradise: Kitchen Garden Cooking In The CityItalian Street Food|author=Paola Bacchia

|summary=It's easy Books about Italian food are everywhere, with recipes for pizza, pasta dishes and all the usual suspects. In a winter which seems to think that growing your own fruit be starting hard all too early what I wanted was sunshine - and vegetables is only possible if the sort of food which you live in find on the country Italian streets and have a large garden, but Jojo Tulloh prove that you can live in a city, have an allotment – in her case a patch those bars which only the locals know about. It's the sort of East London waste ground – and put good food which you eat on the family's table. Even if you move, or leaning against the bar - tables and chairs don't have usually come into the luxury of an allotment (and in some areas equation. For the waiting list is longer than most people can contemplate) there are still ways that almost everyone can produce some of their own food. You might wonder why this matterspart, but anything you grow yourself is going it doesn't aspire to be fresher when you eat being ''healthy'' - frying plays a larger part than it does in a virtuous diet and it is a little short on fruit and taste far better than anything you pick up at the supermarket.|amazonuk=<amazonuk>0099523590</amazonuk>veg - but we can all be a bit naughty on occasions, can't we?