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[[Category:Cookery|*]]
[[Category:New Reviews|Cookery]] __NOTOC__<!-- Remove -->
{{newreview
|author=Karen Mordechai
|title=Simple Fare: Spring and Summer
|rating=4
|genre=Cookery
|summary=Karen Mordechai's family history has its roots in the Jerusalem of the 1950s, when people from around the globe were coming together in a young country and forming their own way of living. When the family then emigrated to the United States they brought this way of cooking with them, along with the tradition of sharing and enjoying food. Mordechai believes that food's ability to bring people together is unparalleled and that the 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 I looked on a recipe book as an elegant way of seeing someone else's history.
|amazonuk=<amazonuk>1419724142</amazonuk>
}}
{{newreview
|author=Peter Miller
|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>
}}