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<!-- Tee -->{{Frontpage*[[image:Tee_Gross.jpg|leftisbn=1454955546|linktitle=https://www.amazon.co.uk/gp/product/1784938289?ieSugarless|author=UTF8&tagNicole M Avena|rating=thebookbag-21&linkCode5|genre=as2&campLifestyle|summary=1634&creative=6738&creativeASIN=1784938289]]''This isn't a diet book. The last thing anyone needs is another diet book.''

===[[This Cookbook is Gross by Susanna Tee There was a time, not that long ago, when it was thought that sugary food was better for you than food with high-fat content. Fat was the demon food which was going to elevate your cholesterol and Santy Gutierrez]]=== [[image:4starcause heart disease. Sugar was a carbohydrate, so good.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Children There's Non-Fiction|Children's Non-Fiction]]a problem, [[:Category:Cookery|Cookery]] The misuse of language is a modern diseasethough. Too many times something Sugar is described addictive and can hijack your brain in much the same way as awesome or stupendous, but were you truly awed by it? Or stupefied? People just seem to pluck words out of the ether drugs like heroin and pretend cocaine. Does that they are the correct ones. Are sound over the recipes in Susanna Tee and Santy Gutierrez's 'This Cookbook is Gross' truly grosstop? For once the language is not overplayed. These recipes may taste nice Well, but in appearance they are absolutely vileit isn't. [[This Cookbook is Gross by Susanna Tee and Santy Gutierrez|Full Review]]<br>}}<!-- Kay INSERT NEW REVIEWS BELOW HERE-->*[[image:Kay Vintage.jpg{{Frontpage|leftisbn=1635866847|linktitle=https://www.amazon.co.uk/gp/product/1445657511?ieThe Lavender Companion|author=UTF8&tagJessica Dunham and Terry Barlin Vesci|rating=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1445657511]]4.5 =|genre==[[Vintage Kitchenalia by Emma Kay]]===Lifestyle[[image:3.5star.jpg|linksummary=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] Over It's strange, the half century and more things that make you ''immediately'' feel that this is the book for you. Before Istarted reading ''The Lavender Companion've been preparing meals on a regular basis 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 I visited the way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not quite state of the art, but itauthor's equipped to a high standard and is a pleasure to work in. But what of all the equipment which went before, which paved the way to what we have now? Emma Kay is going to give you a quick trip through the history. [[Vintage Kitchenalia by Emma Kay|Full Review]]<br> <!-- Jopson -->*[[image:Jopson_Science.jpg|left|link=https://www.amazonpinelavenderfarm.co.ukcom/gp/product/1782438386?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1782438386website]] ===[[The Science and there's a picture of Food: An exploration a slice of what we chocolate cake on the homepage. I don't eat cakes and how we cook by Marty Jopson]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] desserts - but I've always believed wanted that if you understood cake viscerally. (There's a recipe in the book, which I'why'' something worked in a particular way it m avoiding with some difficulty!!) Then I started reading the book and I was very easy told to remember ''how'' make a mess of it worked and what you needed to do. The food we eat is no exception to this rule and ''The One Show'' resident scientist Marty Jopson has undertaken to explain how things work Notes in the kitchen - and he covers everything from the type of knives we use through margins are sanctioned. You get to fold down the food corners of the futurepages. Best You suspect that smears of all, he does it in language that even butter would not be a science illiterate like me can understandproblem. I ''loved'' this book already.[[The Science of Food: An exploration of what we eat and how we cook by Marty Jopson|Full Review]]<br>}}{{newreviewFrontpage|authorisbn=Vicky Hayward3791388398|title=Juan Altamiras' New Art of CookeryEuropean Baking: A Spanish Friar's Kitchen Notebook99 Recipes for Breads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5

|summary=In 1745 a Spanish friary cook, Juan Altamiras, published the first edition This is probably one of his ''New Art of Cookery, Drawn From the School of Economic Experience'most unusual baking books I've encountered. It contained more than two hundred 's built around 99 recipes for meatbreads, poultry, game, salted brioches and pastries but the recipes are interwoven with some thought-provoking writing on how bread - and fresh fish, vegetables baking - have changed in the twentieth and dessertsearly twenty-first centuries. 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 We start with more modest budgets, who sometimes needed to cook for large numbers. Whilst the ingredients were basics - for the most part - modestly priced equipment you'll need (there 's nothing extravagant or indulgent) and the ingredients, where the author is a stress on the careful combination of flavours and aromasparticular. Spices are used conservatively You might not have realised that different salts can change the flavour and sensation on the bluntness tongue of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own regionthe finished product but, Aragonapparently, the Iberian court and the New Worldthey do.|amazonuk=<amazonuk>1442279419</amazonuk>

{{newreviewFrontpage|authorisbn= Adam Federman1398508632|title= Fasting and Feasting - The Life of Visionary Food Writer Patience GrayWilderness Cure|author=Mo Wilde|rating= 45|genre= Biography Lifestyle|summary= For more than thirty years, Patience Gray--author of It had been on the celebrated cookbook Honey from cards for a Weedwhile but it was the week--lived in a remote area long consumer binge which pushed Mo Wilde into beginning her year of Puglia in southernmost Italyeating only wild food. She lived without electricity, modern plumbing, or a telephone, grew much The end of her own foodNovember, and gathered and ate wild plants alongside her neighbours particularly in this economically impoverished region. She Central Scotland was fond of saying that she wrote only for herself and her friendsperhaps not the best time to start, yet her growing reputation brought in 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 world where the other great food writers of her time: M. F. K. Fisher, Elizabeth Davidnormal sores had been exacerbated by climate change, Brexit and Julia Childa pandemic. So it is not surprising that when Gray died in 2005, Wilde had a few advantages: the BBC described area around her as an ''almost forgotten culinary starwas a known habitat with a variety of terrains.'' Yet She had electricity which allowed her influenceto run a fridge, particularly among chefs freezer and other food writers, has dehydrator. She had a lasting car - and profound effect on the way we view and celebrate good food and regional cuisinesfuel. Gray Most importantly, she had shelter: this was not a plan to ''live's prescience was unrivalled: She wrote about what today we would call the Slow Food movement--from foraging ' wild just to eating locally--long before it became part of the cultural mainstreamlive off its produce. |amazonuk=<amazonuk>1603587527</amazonuk>

{{newreviewFrontpage|authorisbn=Karen Mordechai1635864674|title=Simple FareTomato Love: Spring 44 Mouthwatering Recipes for Salads, Sauces, Stews, and SummerMore|author=Joy Howard

|summary=Karen Mordechai''Think of it as no-whining dining.'' We know it's family history has its roots in a fruit rather than a vegetable but the Jerusalem of the 1950s, when fact that so many people from around get confused just goes to show how versatile the globe were coming together in a young country and forming their own way of livingtomato is. When Then there are all the family then emigrated different types, not to mention the United States they brought this way of cooking with them, along with the tradition of sharing cultivars - and enjoying foodyou begin to understand why Joy Howard says that she hasn't met one she didn't love. Mordechai believes that foodI'd argue with her there - I have no affection for the ones you find in the supermarket ''next''s ability to bring people together is unparalleled and that the food you make is a compilation of ones labelled 'grown for flavour' to distinguish them from the way you ones that have livedobviously just been grown for profit. Thinking back over the food we eatPersonally, that is so true and for the first time I looked on 'd prefer a recipe book as an elegant way tin of tomatoes to those - and Howard makes good use of seeing someone elsethese. She's historynot at all precious if you get the taste.|amazonuk=<amazonuk>1419724142</amazonuk>

{{newreviewFrontpage|authorisbn=Peter Miller0241480442|title=Five Ways to Cook Asparagus (and Other Recipes)Healthy Vegan The Cookbook: the Art Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Practice of Making DinnerSebastian Copien|rating=4.5

|summary=When you've been producing meals for around about half Emotionally, I am a century the chances are thatvegan. Mentally, like me, you have I am a fairly regular set of menus which you producevegan. Hopefully it's not quite I read [[How to Love Animals in a Human-Shaped World by Henry Mance]] and was appalled by the 'fishcakes! Goodness is it Friday already?' realm but you probably have something way in which we treat animals in your culinary locker our search for every occasion(preferably cheap) food. Practically, I am not a vegan. It takes worked for a very good book while apart from the odd blip with regard to make you settle down and actually read what it has to offer and it's an exceptional one where you end up with lots cheese but then a perfect storm of dog-eared pages for recipes those events which youhope don're going t occur too often in your lifetime tempted me back to tryanimal-based protein. The inspiration to read It wasn''Five Ways to Cook Asparagus'' was simple and serendipitous t the taste - I'd know that I can get plant-based food that tastes just come home with as good as anything plundered from the animal kingdom - it was the first ease of the season's English asparagus being able to get sufficient protein when the book arrived meals were often snatched in the posta few spare moments. I couldn't ''not'' have a look, now could I?|amazonuk=<amazonuk>1419723936</amazonuk>

{{newreviewFrontpage|authorisbn=Lily Kunin1529418100|title=Good Clean Food: Plant-Based Recipes That Will Help You Look Bruno's Challenge and Feel Your BestOther Dordogne Tales|author=Martin Walker

|genre=CookeryShort Stories|summary=Lily Kunin is I'm not usually a health coach fan of short stories - I find it all too easy to put the book down between stories and creator forget to pick it up again - but I am a fan of Martin Walker's [[http://www.cleanfooddirtycity.com/ clean food dirty city siteMartin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|Bruno Courreges Mysteries] and [https://www.instagram.com/cleanfooddirtycity/?hl=en instagram account]. Sheso the temptation to read ''Bruno's Challenge''d always been a food lover but her attitude to the food she was eating changed when she began hard to suffer from migraines. A long (resist and bad) time later she tried avoiding gluten and her symptoms were alleviated within 48 hoursI'm rather glad that I didn't even try. From this she developed her food philosophy of seeing For those new to the series, there's an intolerance excellent introduction that will tell you all you need to gluten as a creative opportunity. I liked that she has know about who''a constant dialogue'' with her body rather than sticking s who and the background to a restrictive regime. That I can empathise withwhy Bruno is in St Denis.|amazonuk=<amazonuk>1419723901</amazonuk>

{{newreviewFrontpage|authorisbn=Yuchi Yang1787332098|title=A Food Guide How to Lowering Blood Pressure: 6 Simple StepsLove Animals in a Human-Shaped World|author=Henry Mance|rating=45|genre=LifestylePolitics and Society|summary=Yuchi Yang has been a registered dietitian for over twenty years ''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 she's allowing us the benefit millions of her knowledge to help us to reduce our blood pressure wild animals stay out there, ''without'' taking medicationsomewhere, although she does stress that if you ''arehopefully on the next David Attenborough series.'' taking medication you shouldn't stop doing so without consulting your doctor I was going to argue. You can reduce your BP in six stepsI mean, which cows are actually a lot simpler than they sound. Does it work? Yes, it does: for cheese (Icouldn've been t consider eating this way red meat...) and I much prefer my elephants in the wild but then I realised that I was quibbling for more than two years the sake of it. Essentially that quote sums up my attitude to animals - and I've gone from having 'very worrying' blood pressure readings consider myself an animal lover. If I had to getting a smile when they're taken choose between the company of humans and being told 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 BP is perfectly normal - and choices. I suspected that's without taking medication of any sortmaking the decision would not be comfortable.|amazonuk=<amazonuk>1539803422</amazonuk>

{{newreviewFrontpage|authorisbn=Paola Bacchia0008333173|title=Italian Street FoodHungry: A Memoir of Wanting More|author=Grace Dent|rating=45|genre=CookeryAutobiography|summary=Books about Italian 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 are everywhere, with recipes for pizza, pasta dishes and all rather than fine dining most of the usual suspectstime. In a winter which seems to be starting hard You also ponder on how she can look so elegant with all too early what I wanted was sunshine - and the sort of that good food which you find on the Italian streets and in those bars which only the locals know aboutfront of her. ItI's the sort of food which you eat on ve often wondered about the move, or leaning against woman behind the bar - tables media image and chairs don't usually come into the equation. For the most part it doesn't aspire to being 'Hungry: A Memoir of Wanting More'healthy'' - frying plays a larger part than it does in a virtuous diet and it is a little short on fruit stunning read which will make you laugh and veg - but we can all be a bit naughty on occasions, can't we?|amazonuk=<amazonuk>1925418189</amazonuk>break your heart in equal measures.

{{newreviewFrontpage|authorisbn=Julia Donaldson and Axel SchefflerTee_Gross|title=Gruffalo Crumble This Cookbook is Gross|author=Susanna Tee and Other RecipesSanty Gutierrez

|summary=It The misuse of language is hard to imagine, but the original Gruffalo book came out almost twenty years agoa modern disease. This Too many times something is a franchise that just keeps rolling on. Certainly, you can buy the book described as awesome or the sequelstupendous, but if were you visit a shop you will find Gruffalo toys, cards, even egg cups. Each year brings with truly awed by it a new idea ? Or stupefied? People just seem to pluck words out of how to push the Gruf ether and palspretend that they are the correct ones. 2016 Are the recipes in Susanna Tee and Santy Gutierrez's 'This Cookbook is Gross' truly gross? For once the year of the recipe booklanguage is not overplayed. These recipes may taste nice, but will it live up to the quality of the original?|amazonuk=<amazonuk>1509804749</amazonuk>in appearance, they are absolutely vile.

 {{newreviewFrontpage|isbn=1848993609|title=Good Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Joe Archer Charlotte Watts and Caroline CraigNatalie Savona|rating=4.5|genre=Cookery|titlesummary=The Kew Gardens ChildrenI thought I was getting a cookbook: I liked the idea of a series of recipes which would make me feel happy. For once this isn't a case of 'if it sounds too good to be true, it probably is' - it's Cookbooka case of getting something which could change your life for the better - for good - rather than a quick fix.}}{{Frontpage|isbn=0241367875|title=Completely Perfect: Plant, 120 Essential Recipes for Every Cook, Eat|author=Felicity Cloake

|genre=Children's Non-FictionCookery|summary=I grew up in It's a novel concept for a 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 ''Completely Perfect'' meal of the immediate post war periodtitle. Growing your own vegetables had been Think of it as the equivalent of a necessity in comparison site for when you want to renew the war car insurance and then taking the best elements out of each recipe to make perfection. There's nothing cutting edge here: it was still 's the sort of food which we've been eating for decades and probably will be for decades to come. There's a habit reason for those who had a bit of garden, so that: roast chicken followed by apple crumble ''The Kew Gardens Childrenworks's Cookbook'and providing that you don' was t have a vegetarian or a real pleasure for mevegan at table, as well as it's a touch of nostalgia. The principle meal which is very simple: show children how unlikely to grow their own vegetables do other than go down well.}}{{Frontpage|isbn=Kay Vintage|title=Vintage Kitchenalia|author=Emma Kay|rating=3.5|genre=Cookery|summary=Over the half-century and then how more that I've been preparing meals on a regular basis I've seen food preparation move from being just something you did to an obsession akin to transform them into delicious fooda religion. It sounds simple, doesnMy first kitchen had nothing in the way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not ''quite''t it? Wellstate of the art, but it might come as 's equipped to a high standard and is a surprisepleasure to work in. But what of all the equipment which went before, but it which paved the way to what we have now? Emma Kay is!|amazonuk=<amazonuk>0750298197</amazonuk>going to give you a quick trip through the history.

{{newreviewFrontpage|authorisbn=Amelia FreerJopson_Science|title=Cook. Nourish. Glow.The Science of Food: An exploration of what we eat and how we cook|author=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?