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.''

<!-- Tee -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Tee_Gross.jpg|left|link=https://www.amazon.co.uk/gp/product/1784938289?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1784938289]] | style="vertical-align: top; text-align: left;"|===[[This Cookbook is Gross by Susanna Tee and Santy Gutierrez]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:ChildrenWe know it's Non-Fiction|Children's Non-Fiction]], [[:Category:Cookery|Cookery]] The misuse of language is a modern disease. Too fruit rather than a vegetable but the fact that so many times something people get confused just goes to show how versatile the tomato is described as awesome or stupendous. Then there are all the different types, but were you truly awed by it? Or stupefied? People just seem not to pluck words out of mention the ether cultivars - and pretend you begin to understand why Joy Howard says that they are she hasn't met one she didn't love. I'd argue with her there - I have no affection for the correct ones. Are you find in the recipes in Susanna Tee and Santy Gutierrezsupermarket ''s next'This Cookbook is Gross' truly gross? For once to 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 -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Kay Vintage.jpg|left|link=https://www.amazon.co.uk/gp/product/1445657511?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1445657511]]  | style="vertical-align: top; text-align: left;"|===[[Vintage Kitchenalia by Emma Kay]]=== [[image:3.5star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] Over ones labelled 'grown for flavour' to distinguish them from the half century and more ones that I've have obviously just been preparing meals on a regular basis grown for profit. Personally, I've seen food preparation move from being just something you did, to an obsession akin to d prefer a religion. My first kitchen had nothing in the way tin of luxury tomatoes to those - it was there to make meals as nutritiously and economically as possible: my current kitchen is not quite state Howard makes good use of the art, but itthese. She's equipped to a high standard and is a pleasure to work in. But what of not at all the equipment which went before, which paved the way to what we have now? Emma Kay is going to give precious if you a quick trip through get the historytaste. [[Vintage Kitchenalia by Emma Kay|Full Review]]}}<!-- Jopson -->{{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[[image:Jopson_Science.jpg|left|linkrating=https://www.amazon.co4.uk/gp/product/1782438386?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=1782438386]] 5| stylegenre="vertical-align: top; text-align: left;"Cookery|==summary=Emotionally, I am a vegan. Mentally, I am a vegan. I read [[The Science of Food: An exploration of what we eat and how we cook How to Love Animals in a Human-Shaped World by Marty JopsonHenry Mance]]=== [[image:4starand was appalled by the way in which we treat animals in our search for (preferably cheap) food.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]]  Practically, I've always believed that if you understood ''why'' something am not a vegan. It worked in for a particular way it was very easy while apart from the odd blip with regard to remember cheese but then a perfect storm of those events which you hope don''how'' it worked and what you needed t occur too often in your lifetime tempted me back to doanimal-based protein. The food we eat is no exception to this rule and ''The One Show'It wasn' resident scientist Marty Jopson has undertaken to explain how things work in t the kitchen taste - I know that I can get plant- and he covers everything based food that tastes just as good as anything plundered from the type animal kingdom - it was the ease of knives we use through being able to the food of the future. Best of all, he does it get sufficient protein when meals were often snatched in language that even a science illiterate like me can understandfew spare moments. [[The Science of Food: An exploration of what we eat and how we cook by Marty Jopson|Full Review]]}}<!-- Hayward -->{{Frontpage|-isbn=1529418100| styletitle="width: 10%; vertical-align: top; text-align: center;"Bruno's Challenge and Other Dordogne Tales|author=Martin Walker[[image:Hayward New.jpg|leftrating=4|link=https://www.amazon.co.uk/gp/product/1442279419?ie=UTF8&tag=thebookbag-21&linkCode=as2&camp=1634&creative=6738&creativeASINgenre=1442279419]] Short Stories| stylesummary="verticalI'm not usually a fan of short stories -align: top; textI find it all too easy to put the book down between stories and forget to pick it up again -align: left;"|===[[Juan Altamiras' New Art but I am a fan of Cookery: A Spanish FriarMartin Walker's Kitchen Notebook by Vicky Hayward]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:CookeryMartin Walker's Commissar Bruno Courreges Mysteries in Chronological Order|CookeryBruno Courreges Mysteries]] In 1745 a Spanish friary cook, Juan Altamiras, published so the first edition of his temptation to read ''Bruno'New Art of Cookery, Drawn From the School of Economic Experiences Challenge''. It contained more than two hundred recipes for meat, poultry, game, salted was hard to resist and fresh fish, vegetables and dessertsI'm rather glad that I didn't even try. The style was informal, chatty and humorous on occasions and it was aimed, not at For those who could afford new to cook on a grand scale, but at those with more modest budgetsthe series, there's an excellent introduction that will tell you all you need to know about who's 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 background to why Bruno is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, the Iberian court and the New WorldSt Denis. [[Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook by Vicky Hayward|Full Review]]}} <!-- FEDERMAN -->{{Frontpage|-isbn=1787332098| styletitle="width: 10%; verticalHow to Love Animals in a Human-align: top; text-align: center;"|Shaped World[[image:Federman_Fasting.jpg|link=http://www.amazon.co.uk/dp/1603587527/ref=nosim?tagauthor=thebookbag-21]] Henry Mance| stylerating="vertical-align: top; text-align: left;"5|==genre=[[Fasting Politics and Feasting - The Life of Visionary Food Writer Patience Gray by Adam Federman]]===Society[[image:4star.jpg|linksummary=Category''When we do think about animals, we break them down into species and groups:{{{rating}}} Star Reviews]] [[:Category:Biography|Biography]]cows, dogs, [[:Category:Cookery|Cookery]] For more than thirty yearsfoxes, Patience Gray--author of the celebrated cookbook Honey from a Weed--lived elephants and so on. And we assign them places in a remote area of Puglia in southernmost Italy. She lived without electricitysociety: cows go on plates, modern plumbingdogs on sofas, or a telephone, grew much of her own foodfoxes in rubbish bins, and gathered and ate wild plants alongside her neighbours elephants in this economically impoverished region. She was fond of saying that she wrote only for herself and her friendszoos, 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 the other great food writers millions of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005wild animals stay out there, the BBC described her as an ''almost forgotten culinary star.somewhere,'' Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect hopefully on the way we view and celebrate good food and regional cuisinesnext David Attenborough series. 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 of the cultural mainstream. [[Fasting and Feasting - The Life 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 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. [[Simple Fare: Spring and Summer by Karen Mordechai|Full Review]] <!-- Miller -->Frontpage|-| styleisbn="width: 10%; vertical-align: top; text-align: center;"|1848993609[[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): the Art and Practice of Making Dinner by Peter Miller]]=== [[image:5star.jpg|linktitle=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] 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's not quite in the 'fishcakes! Goodness is it Friday already?' realm but 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 exceptional one where you end up with lots of dog-eared pages for recipes which you're going to try. The inspiration to read ''Five Ways to Cook Asparagus'' 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 couldn't ''not'' have a look, now could I? [[Five Ways to Cook Asparagus (and Other Recipes): the Art and Practice of Making Dinner by Peter Miller|Full Review]] <!-- Kunin -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Kunin_Good.jpg|link=http://www.amazon.co.uk/dp/1419723901/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Good Clean Mood Food: Plant-Based Recipes That Will Help You Look and Feel Your Best by Lily Kunin]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] I've got to begin by outlining a bias: I don't like food fads. There's 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 ''must'' avoid gluten. The same point applies to a lot of other food 'intolerances'. I believe in eating a balanced diet, but will happily admit that I have my own no-go areas: I don't eat processed sugars because they're empty calories and after a couple Unlock the Power 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) 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 Diet to ''Good Clean Food''. [[Good Clean Food: Plant-Based Recipes That Will Help You Look Think and Feel Your Best by Lily Kunin|Full Review]] <!-- Yang -->|-| style="width: 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 ''without'' 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? Yes, it does: I've been eating this 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's without taking medication of any sort. [[A Food Guide to Lowering Blood Pressure: 6 Simple Steps by Yuchi Yang|Full Review]] <!-- Bacchia -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Bacchia_Italian.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 what I wanted was sunshine - and the sort of food which you find on the Italian streets and in those bars which only the locals know about. It's the sort of food which you eat on 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 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 we? [[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 is hard 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 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 the Gruf and pals. 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 -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Archer_Kew.jpg|link=http://www.amazon.co.uk/dp/0750298197/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[The Kew Gardens Children's Cookbook: 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 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 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]] <!-- Freer -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Freer_Cook.jpg|link=http://www.amazon.co.uk/dp/1405924187/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Cook. Nourish. Glow. by Amelia Freer]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] It's just about a year since I read Amelia Freer's [[Eat. Nourish. Glow.: 10 easy steps for losing weight, looking younger and feeling healthier by Amelia Freer|Eat. Nourish. Glow.]], a book which quietly impressed me and which I hung on to (not something I do regularly) and have referred back to many times for inspiration 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 I'm sensitive to gluten - and I do wonder how most of the world would be fed if we all gave up eating wheat - but if I felt the book had a shortcoming, it was the lack of recipes. Well, that's now been remedied. [[Cook. Nourish. Glow. by Amelia Freer|Full Review]] <!-- Pascal -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Pascal_Eating.jpg|link=http://www.amazon.co.uk/dp/0007489706/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Eating Well Made Easy: Deliciously healthy recipes for everyone, every day by Lorraine Pascal]]=== [[image:4.5star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Cookery|Cookery]] [[:Category:Lorraine Pascal|Lorraine Pascal]] specialises in no-nonsense, simple recipes that provide delicious results; a speciality that has afforded her a deserved space in today's crowded celeb chef culture. Lorraine's ethos in ''Eating Well Made Easy'' is to provide recipes for everyone, encompassing vegetarians, allergy sufferers and those who just want something delicious, all with a healthy spin. [[Eating Well Made Easy: Deliciously healthy recipes for everyone, every day by Lorraine Pascal|Full Review]] <!-- Blasi -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Blasi_Umbrian.jpg|link=http://www.amazon.co.uk/dp/0091954304/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[The Umbrian Thursday Night Supper Club by Marlena de Blasi]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Biography|Biography]], [[:Category:Cookery|Cookery]] Author Marlena de Blasi lives in the (as far as I can tell from having a quick google), beautiful small Italian city of Orvieto – deep in the beautiful Umbrian countryside. Having lived there for some time, she gradually becomes aware of the Umbrian Thursday Night Supper Club – a group of Italian ladies who meet once a week for supper, and to talk. Whilst it takes her some time, Marlena eventually manages to be accepted into the group, and begins to cook and eat with these unique and fascinating ladies, sharing both tales of life, love, and death, and taking part in delicious home cooked meals. [[The Umbrian Thursday Night Supper Club by Marlena de Blasi|Full Review]] <!-- Davis -->|-| style="width: 10%; vertical-align: top; text-align: center;"|[[image:Davis_Wheat.jpg|link=http://www.amazon.co.uk/dp/0008118922/ref=nosim?tag=thebookbag-21]]  | style="vertical-align: top; text-align: left;"|===[[Wheat Belly: The effortless health and weight-loss solution - no exercise, no calorie counting, no denial by Dr William Davis]]=== [[image:4star.jpg|link=Category:{{{rating}}} Star Reviews]] [[:Category:Lifestyle|Lifestyle]], [[:Category:Cookery|Cookery]] Dr William Davis poses an interesting question: why 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 sugar. The problem isn't restricted to weight gain, either: there's evidence to suggest that wheat affects psychosis and autism too. In fact - the more that you read, the more you'll wonder if there's an organ in the body which ''isn't'' adversely affected by wheat. [[Wheat Belly: The effortless health and weight-loss solution - no exercise, no calorie counting, no denial by Dr William Davis|Full Review]] <!-- DO NOT REMOVE ANYTHING BELOW THIS LINE -->|} {{newreview|author=Maureen Abood|title=Rose Water Charlotte Watts and Orange BlossomsNatalie Savona

|summary=I 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 'Rose Water and Orange Blossomsif it sounds too good to be true, it probably is'- it' began s a 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: 120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=5|genre=Cookery|summary=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 title. Think of it as the equivalent of a blogcomparison site for when you want to renew the car insurance and then taking the best elements out of each recipe to make perfection. Maureen Abood grew up with flavours There's nothing cutting edge here: it's the sort of food which we've been eating for decades and probably will be for decades to come. There'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, it's a meal which is unlikely to do other than go down well.}}{{Frontpage|isbn=Kay Vintage|title=Vintage Kitchenalia|author=Emma Kay|rating=3.5|genre=Cookery|summary=Over the Lebanon around her half- century and 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 a religion. My first kitchen had nothing in the scent way of floral waters luxury - it was there to make meals as nutritiously and cinnamoneconomically as possible: my current kitchen is not ''quite'' state of the art, lentils, bulgur wheat but it's equipped to a high standard and yoghurt, but most is a pleasure to work in. But what of allthe 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 succulence history.}}{{Frontpage|isbn=Jopson_Science|title=The Science of Food: An exploration of lambwhat we eat and how we cook|author=Marty Jopson|rating=4|genre=Cookery|summary=I've always believed that if you understood ''why'' something worked in a particular way it was very easy to remember ''how'' it worked and what you needed to do. She revisits 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 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.}}{{Frontpage|isbn=Hayward New|title=Juan Altamiras' New Art of Cookery: A Spanish Friar's Kitchen Notebook|author=Vicky Hayward|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 which nourished her childhoodfor 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 remaining faithful 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 originalbluntness of some Moorish cooking is eschewed in favour of something much more subtle and we see influences from Altamiras' own region, Aragon, but occasionally giving them her personal twistthe Iberian court and the New World. }}{{Frontpage|isbn=Federman_Fasting|title=Fasting and Feasting - The whole family has contributed (even if not directly) to Life of Visionary Food Writer Patience Gray|author=Adam Federman|rating=4|genre=Cookery|summary=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 lived without electricity, modern plumbing, or a telephone, grew much of her own food which , and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that she produces wrote only for herself and sometimes 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 the recipes have been handed down for generationsother great food writers of her time: M. F. K. Fisher, Elizabeth David, but and Julia Child. So it's is not just the food which comes alive surprising that when Gray died in her hands2005, but the BBC described her as an ''peoplealmost forgotten culinary star.''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' who come alive as you reads 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 the cultural mainstream.|amazonuk=<amazonuk>0762454865</amazonuk>

{{newreviewFrontpage|authorisbn=Amelia FreerMordechai_Simple|title=Eat. Nourish. Glow.Simple Fare: 10 easy steps for losing weight, looking younger Spring and feeling healthierSummer|author=Karen Mordechai

|genre=LifestyleCookery|summary=Amelia Freer had struggled with her own health for 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 while young country and it reached a stage where she was waking up feeling tired and groggyforming their own way of living. When the family then emigrated to the United States they brought this way of cooking with them, relying on ten cups a day along with the tradition of sugary tea sharing and enjoying food. Mordechai believes that food's ability to perk her up bring people together is unparalleled and her that the food was mainly processed convenience foodsyou make is a compilation of the way you have lived. At Thinking back over the food we eat, that is so true and for the first time she was working , I looked on a recipe book as a PA an elegant way of seeing someone else's history.}}{{Frontpage|isbn=Miller_Five|title=Five Ways to Prince Charles Cook Asparagus (and loved Other Recipes): the job but her busy life meant Art and Practice of Making Dinner|author=Peter Miller|rating=5|genre=Cookery|summary=When you've been producing meals for around about half a century the chances are that she made automatic food choices without consideration , 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 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 they were doing it has to offer and it's an exceptional one where you end up with lots of dog-eared pages for recipes which you're going to her healthtry. It wasnThe inspiration to read ''t until she went Five Ways to see a nutritionist that she realised what she had been doing Cook Asparagus'' was simple and made serendipitous - I'd just come home with the first of the season's English asparagus when the book arrived in the decision post. I couldn't ''not only '' have a look, now could I?}}{{Frontpage|isbn=Kunin_Good|title=Good Clean Food: Plant-Based Recipes That Will Help You Look and Feel Your Best|author=Lily Kunin|rating=4|genre=Cookery|summary=I've got to change her dietbegin by outlining a bias: I don't like food fads. There'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 ''must'' avoid gluten. The same point applies to train to be a nutritionistlot of other food 'intolerances'. The result is I believe in eating a busy practice balanced diet but will happily admit that 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 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 book, I'm quite happy to read books which ''do'' advocate avoiding certain food groups, simply because (a) 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''.|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?