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Book Reviews From The Bookbag (view source)

Revision as of 11:52, 17 September 2017

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'''Read [[:Category:New Reviews|new reviews by category]]. '''<br>
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{{newreview
|author= Phil Allcock and Richard Watson
|title= Clumpety Bump
|rating= 4
|genre= For Sharing
|summary= Clumpety Bump likes apples. Nothing wrong with that, after all: they're tasty and full of goodness. But you don't get delicious, juicy treats like that unless you deserve them, and naughty Clumpety is a bit too keen on saying ''I can't be bothered'' when his friend Wally asks for help. So, after several disasters, Wally decides he'd be better off leaving Clumpety at home and using his tractor instead. Unfortunately, things don't turn out too well, and our two heroes learn that if you want to be properly happy, other people need to be happy too. Selfishness just makes everyone sad.
|amazonuk=<amazonuk>1848862458</amazonuk>
}}
{{newreview
|author=Roger Moore
|summary= I love reading full stop so I was excited to have the chance to read the first crime novel from established, well-regarded author Daisy Waugh, writing under a pseudonym. But, as a self-confessed chicklit fan, who's never read a crime novel before, I wasn't sure if I was going to like it....turns out I absolutely loved it!
|amazonuk=<amazonuk>1472124243</amazonuk>
}}
{{newreview
|author=Vicky Hayward
|title=Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook
|rating=4
|genre=Cookery
|summary=In 1745 a Spanish friary cook, Juan Altamiras, published the first edition 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 could afford to cook on a grand scale, 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 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 World.
|amazonuk=<amazonuk>1442279419</amazonuk>
}}
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