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[[Category:New Reviews|Cookery]]==Cookery==__NOTOC__<!-- Remove -->{{newreviewFrontpage|authorisbn=Hannah Miles1454955546|title=CheesecakeSugarless|author=Nicole M Avena|rating=45|genre=CookeryLifestyle|summary=I have ''This isn't a weakness for cheesecake, the genuine item rather than the over-sweet lookalikes found in some supermarketsdiet book. I love that unctuous richness and the slightly tart taste on the tongue. I'm less keen on what they deliver in terms of calories, but that simply means that cheesecake has to be an occasional treat - and the best that there The last thing anyone needs is aroundanother diet book. So, ''Cheesecake'' by Hannah Miles was going to press all the right buttons. Hannah reached the final of Masterchef in 2007, so she knows a thing or two about food.|amazonuk=<amazonuk>1849753520</amazonuk>}}
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<!-- INSERT NEW REVIEWS BELOW HERE-->{{newreviewFrontpage|authorisbn=Andy Bates1635866847|title=Andy Bates: Modern Twists on Classic DishesThe Lavender Companion|author=Jessica Dunham and Terry Barlin Vesci|rating=34.5|genre=CookeryLifestyle|summary=I do tire of cook books which regurgitate what are essentially It's strange, the things that make you ''immediately'' feel that this is the same recipes time after timebook for you. Sometimes food writers rework their own recipes - a tweak hereBefore I started reading ''The Lavender Companion'', a change of emphasis I visited the author's [https://www.pinelavenderfarm.com/ website] and there and you can have the same dish many times over, so it's a real breath picture of fresh air when you find a book which seems to have new ideas, or genuinely new approaches to classic dishesslice of chocolate cake on the homepage. I don't eat cakes and desserts - but I wanted that cake viscerally. Andy Bates has (There's a classical background (working recipe in a Michelin starred restaurant by the time he book, which I'm avoiding with some difficulty!!) Then I started reading the book and I was seventeen and time in France told to hone his skills) but his business is make a stall mess of it. Notes in London's Whitecross street marketthe margins are sanctioned. You get to fold down the corners of pages. So - You suspect that smears of butter would not be a perfect combination of technical knowledge, experience and knowing what people problem. I ''reallyloved'' want to eatthis book already.|amazonuk=<amazonuk>1908917709</amazonuk>
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{{newreviewFrontpage|authorisbn=Margaret Powell3791388398|title=The Downstairs CookbookNew European Baking: 99 Recipes From A 1920s Household Cookfor Breads, Brioches and Pastries|author=Laurel Kratochvila|rating=4.5
|genre=Cookery
|summary=Margaret Powell began her life in service as a housemaid, but she had an interest in cooking (her mother wouldnThis is probably one of the most unusual baking books I've encountered. It't allow her to learn at home as food was too precious to waste) and by talking to cookss built around 99 recipes for breads, watching what they did brioches and making notes she eventually rose to be cook in pastries but the grand houses recipes are interwoven with some thought-provoking writing on how bread - and baking - have changed in the nineteen twentiestwentieth and early twenty-first centuries. We start with the basics - the equipment you'll need (there'The Downstairs Cookbook'' is her collection of s nothing extravagant or indulgent) and the recipes which she usedingredients, or which were current at where the timeauthor is particular. But it's more than You might not have realised that. Think different salts can change the flavour and sensation on the tongue of it as being rather like a visit to a good cookery school where you'd collect all those hints and tips which make recipes ''work'' and the anecdotes about life in a professional kitchenfinished product but, apparently, they do.|amazonuk=<amazonuk>0230767834</amazonuk>
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{{newreviewFrontpage|authorisbn=Danaan Elderhill1398508632|title=The Magic Book of CookeryWilderness Cure|author=Mo Wilde|rating=3.5|genre=Spirituality and ReligionLifestyle|summary=Back in It had been on the seventeenth century in what cards for a while but it was then the Kingdom week-long consumer binge which pushed Mo Wilde into beginning her year of Bohemia there was a coven of witcheseating only wild food. As The end of November, particularly in Central Scotland was common at that perhaps not the best time witches were hunted to start, in a world where the normal sores had been exacerbated by climate change, Brexit and they had to hide their beliefsa pandemic. The Friends of Euphrosyne, as they called themselves, turned to this deity (she's one of Wilde had a few advantages: the three graces and there to remind us to have fun) in their time area around her was a known habitat with a variety of need and developed rituals terrains. She had electricity which could be assimilated into social gatheringsallowed her to run a fridge, allowing them to hide in plain sightfreezer and dehydrator. Their book She had a car - and fuel. The Magic Book of Cookery - vanished along with the coven when they were discovered but Danaan Elderhill wants us Most importantly, she had shelter: this was not a plan to ''live'' wild just to benefit from live off its ancient wisdom - and its funproduce.|amazonuk=<amazonuk>B0092BX6O0</amazonuk>
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{{newreviewFrontpage|authorisbn=Antonio Caluccio1635864674|title=A Recipe Tomato Love: 44 Mouthwatering Recipes for LifeSalads, Sauces, Stews, and More|author=Joy Howard
|rating=4
|genre=Cookery
|summary=''Everyone'' knows that when you chop onions, you cry, but have you ever wondered ''exactly'' why this happens? More to the point have you ever considered what you might be able to do so that you don't need to look like a snivelling wreck every time you make kedgeree? Life is littered with such conundrums (along with the oldThink of it as no-wives'-tale solutions) but there seem to be more of them in the kitchen than elsewherewhining dining. Robert L Wolke has a column in the ''Washington'' ''Post'' in which he debunks misconceptions and answers questions with logic, science and a healthy dose of common sense. |amazonuk=<amazonuk>0393341658</amazonuk>}}
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{{newreviewFrontpage|authorisbn=Lucie Cash0241480442|title=Fairytale FoodHealthy Vegan The Cookbook: Vegan Cooking Meets Nutrition Science|author=Niko Rittenau and Sebastian Copien|rating=34.5
|genre=Cookery
|summary=Are you looking for Emotionally, I am a gift for someone who enjoys cooking and who has an interest in fairy tales? vegan. If soMentally, this book could well be your perfect answerI am a vegan. It has over sixty recipes - none of them at all complex I read [[How to Love Animals in a Human- Shaped World by Henry Mance]] and they're all associated with favourite fairy taleswas appalled by the way in which we treat animals in our search for (preferably cheap) food. Practically, I am not a vegan. Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes It worked for a while apart from the tales and I didn't find odd blip with regard to cheese but then a double page spread perfect storm of those events which didnyou hope don't have some entertaining embellishmentoccur too often in your lifetime tempted me back to animal-based protein. Itwasn's also a bonus t the taste - I know that I can get plant-based food that there's a gentle humour in tastes just as good as anything plundered from the animal kingdom - it was the illustrations, as ease of being able to get sufficient protein when meals were often snatched in this note from Goldilocks:|amazonuk=<amazonuk>1848093578</amazonuk>a few spare moments.
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{{newreviewFrontpage|authorisbn=Marian Keyes1529418100|title=Saved by Cake: Over 80 Ways to Bake Yourself HappyBruno's Challenge and Other Dordogne Tales|author=Martin Walker
|rating=4
|genre=CookeryShort Stories|summary=Right now you are probably thinking I'Marian Keyes? She writes chickm not usually a fan of short stories -lit doesn't she? What's she doing writing a cookbook?' You'll quite probably also be looking at her I find it all too easy to put the book down between stories and thinking that she doesn't look as though she eats forget to pick it up again - but I am a lot fan of the output either. Well, thereMartin Walker's a bit of a story behind this book...|amazonuk=<amazonuk>071815889X</amazonuk>}} {{newreview|author=Jamie Oliver|title=Jamie[[Martin Walker's Great BritainCommissar Bruno Courreges Mysteries in Chronological Order|rating=3.5|genre=Cookery|summary=The Royal Wedding in 2011 and 2012Bruno Courreges Mysteries]] so the temptation to read ''Bruno's Diamond Jubilee and Olympic Games mean that Challenge''anythingwas hard to resist and I'm rather glad that I didn' which can be adorned with a Union Jack will bet even try. Barbour do waxed Union Jack dog coatsFor those new to the series, so it should come as no surprise there's an excellent introduction that Jamie Oliver is here with a large plate of good old roast beef in front of said flag. Itwill tell you all you need to know about who's a splendidly chunky book who and beautifully presented. Flick the book open at any page and you're likely background to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food..why Bruno is in St Denis. you get the picture) or a recipe accompanied by a full-page photograph of the end product.|amazonuk=<amazonuk>0718156811</amazonuk>
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{{Frontpage
|isbn=1787332098
|title=How to Love Animals in a Human-Shaped World
|author=Henry Mance
|rating=5
|genre=Politics and Society
|summary=''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 millions of wild animals stay out there, ''somewhere,'' hopefully on the next David Attenborough series.''
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{{newreviewFrontpage|authorisbn=Clarissa Dickson Wright0008333173|title=Hungry: A History Memoir of English FoodWanting More|author=Grace Dent
|rating=5
|genre=HistoryAutobiography|summary=Writing a history I'm always relieved when Grace Dent is one of English food, and the judges on ''Masterchef''. You know that you're going to some extent drink, must be a daunting task, but as get an experienced TV presenter (as one 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 look so elegant with all that good food in front of her. I've often wondered about the woman behind the media image and ''Two Fat LadiesHungry: A Memoir of Wanting More'' with the late Jennifer Paterson) is a stunning read which will make you laugh and as one who was born break your heart in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do soequal measures.|amazonuk=<amazonuk>1905211856</amazonuk>
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{{newreviewFrontpage|authorisbn=Hugh Fearnley-WhittingstallTee_Gross|title=River Cottage Veg Every Day!This Cookbook is Gross|author=Susanna Tee and Santy Gutierrez
|rating=4
|genre=CookeryChildren's Non-Fiction|summary=Hugh Fearnley-Whittingstall wants to make it clear that ''River Cottage: Veg Every Day!'' The misuse of language is a ''vegetable'' cookbook 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 it's up to they are the correct ones. Are the reader to determine whether or not itrecipes in Susanna Tee and Santy Gutierrez's a 'This Cookbook is Gross'vegetarian'' cookbook. He makes it quite clear that he's not a vegetarian and has no intention of becoming one, but for truly gross? For once the four months which it took to film the series of which this language is the book he didn't touch a scrap of meat or fishnot overplayed. It's a new HughThese recipes may taste nice, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change of dietin appearance, they are absolutely vile. The new hairstyle has yet to be explained…|amazonuk=<amazonuk>1408812126</amazonuk>
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{{newreviewFrontpage|authorisbn=Matt Armendariz1848993609|title=On A Stick!Good Mood Food: Unlock the Power of Diet to Think and Feel Well|author=Charlotte Watts and Natalie Savona|rating=4.5
|genre=Cookery
|summary=There's something rather fun about eating your food off I thought I was getting a cookbook: I liked the idea of a stickseries of recipes which would make me feel happy. The first thing that springs For once this isn't a case of 'if it sounds too good to my mind be true, it probably is candy floss (I never buy it when ' - it's in a bag...sacrilegious!) but if you think about it there are lots case of things you can eat off a stick, both savoury and sweet. And getting something which could change your life for the author of this cookery book would have you believe that everything tastes better when it's eaten off - for good - rather than a stick!|amazonuk=<amazonuk>1594744890</amazonuk>quick fix.
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{{newreviewFrontpage|authorisbn=Jojo Tulloh0241367875|title=East End ParadiseCompletely Perfect: Kitchen Garden Cooking In The City120 Essential Recipes for Every Cook|author=Felicity Cloake|rating=45
|genre=Cookery
|summary=It's easy to think that growing your own fruit and vegetables is only possible if you live in the country and have a large garden, novel concept for a cookery book: these are not Felicity Cloake's recipes but Jojo Tulloh prove that you can live in the best ones she found to do a cityparticular job - the job of delivering the best meal, have an allotment – in her case the ''Completely Perfect'' meal of the title. Think of it as the equivalent of a patch of East London waste ground – comparison site for when you want to renew the car insurance and put good food on then taking the familybest elements out of each recipe to make perfection. There's nothing cutting edge here: it's tablethe sort of food which we've been eating for decades and probably will be for decades to come. Even if There's a reason for that: roast chicken followed by apple crumble ''works'' and providing that you don't have the luxury of an allotment (and in some areas 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 mattersa vegetarian or a vegan at table, but anything you grow yourself it's a meal which is going unlikely to be fresher when you eat it and taste far better do other than anything you pick up at the supermarketgo down well.|amazonuk=<amazonuk>0099523590</amazonuk>
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{{newreviewFrontpage|authorisbn=Charles LambKay Vintage|title=Great Food: A Dissertation Upon Roast Pig and Other EssaysVintage Kitchenalia|author=Emma Kay|rating=43.5
|genre=Cookery
|summary=Over the 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 way of luxury - it was there to make meals as nutritiously and economically as possible: my current kitchen is not 'A Dissertation Upon Roast Pig'quite' is a collection ' state of food-related essays from the early 19th centuryart, with a humorous bent. Theybut it're but s equipped to a few pages each - high standard and is a light read pleasure to bring a smile work in. But what of all the equipment which went before, which paved the way to your face, then on what we have now? Emma Kay is going to give you a quick trip through the next little foodie treathistory.|amazonuk=<amazonuk>0241951003</amazonuk>
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{{newreviewFrontpage|authorisbn=Dr A W ChaseJopson_Science|title=Great The Science of Food: Buffalo Cake An exploration of what we eat and Indian Puddinghow we cook|author=Marty Jopson
|rating=4
|genre=Cookery
|summary=Think of a slim, American Mrs Beeton (her cookbook, not her) and I've always believed that if youunderstood ''why''ve got something worked in a rough idea of the premise of particular way it was very easy to remember ''Buffalo Cake and Indian Puddinghow''it worked and what you needed to do. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie The food we eat is no exception to this rule and pork cake. ''The recipes arenOne Show't ' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed with type of knives we use through to the gift food of the gabfuture. Best of all, he peppers his recipes with anecdotes and comments to amuse and entertain the readerdoes it in language that even a science illiterate like me can understand.|amazonuk=<amazonuk>0241950996</amazonuk>
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{{newreviewFrontpage|authorisbn=Elizabeth DavidHayward New|title=Great FoodJuan Altamiras' New Art of Cookery: A Taste of the SunSpanish Friar's Kitchen Notebook|author=Vicky Hayward
|rating=4
|genre=Cookery
|summary=There are three people to whom I owe my ability to put imaginative and tasty food on In 1745 a Spanish friary cook, Juan Altamiras, published the first edition of his ''New Art of Cookery, Drawn From the table: [[:Category:Nigel Slater|Nigel Slater]] School of Economic Experience''. It contained more than two hundred recipes for taking away the mystiquemeat, poultry, game, salted and fresh fish, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that food vegetables and desserts. The style was deeply interesting informal, chatty and [[:Category:Elizabeth David|Elizabeth David]] just for being humorous on occasions and it was aimed, not at those who she was. Initially I found her could afford to cook on a little daunting grand scale, but once I realised that cookery books were about far at those with more than recipes I appreciated her true worthmodest budgets, who sometimes needed to cook for large numbers. In Whilst the ingredients were - for the wonderful ''Great Food'' series Penguin have given us most part - modestly priced there is a selection stress on the careful combination of her writing flavours and a demonstration aromas. Spices are used conservatively and the bluntness of some Moorish cooking is eschewed in favour of how she changed something much more subtle and we see influences from Altamiras' own region, Aragon, the Iberian court and the way that post-war Britain thought about foodNew World.|amazonuk=<amazonuk>0241951089</amazonuk>
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{{newreviewFrontpage|authorisbn=Max Clark and Susan SpaullFederman_Fasting|title=Leith's Meat Bible|rating=5|genre=Cookery|summary=I've been cooking beef for almost half a century and I thought that I was making a pretty good job of it, but last weekend I cooked the best beef I have ever done Fasting and it was down to 'Leith's Meat Bible'. It wasn't because I had suddenly found a recipe to top all the others – it was because this book doesn't just tell you ''what'' to do; it tells you why. Because Feasting - The Life of this I made some fairly minor adjustments to how I cooked the beef – and the results were amazing. It's the ultimate meat cookbook and unless you're vegetarian or vegan you should have one.|amazonuk=<amazonuk>0747590478</amazonuk>}} {{newreviewVisionary Food Writer Patience Gray|author=Gregg Wallace|title=Gregg's Favourite PuddingsAdam Federman
|rating=4
|genre=Cookery
|summary=Anyone who has watched Gregg Wallace on ''MasterChef'' will be aware 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 his passion (her own food, and gathered and ate wild plants alongside her neighbours in this economically impoverished region. She was fond of saying that is ''not'' putting it too strongly) she wrote only for puddingsherself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. He's never lost his sweet tooth This simple andisolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, unlike many menElizabeth David, and Julia Child. So it is not afraid to admit it. He takes a child-like delight surprising that when Gray died in 2005, the final course BBC described her as an ''almost forgotten culinary star.'' Yet her influence, particularly among chefs and other food writers, has been known to go against had a lasting and profound effect on the professional judge if something particularly appeals to him: heway we view and celebrate good food and regional cuisines. Gray's salvaged prescience was unrivalled: She wrote about what today we would call the pride Slow Food movement--from foraging to eating locally--long before it became part of many a contestant with his ''yummy''the cultural mainstream.|amazonuk=<amazonuk>060062143X</amazonuk>
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{{newreviewFrontpage|authorisbn=Anna Del ConteMordechai_Simple|title=Risotto with NettlesSimple Fare: Spring and Summer|author=Karen Mordechai
|rating=4
|genre=Cookery
|summary=IKaren Mordechai'm sure that there are many good reasons for buying s family history has its roots in the Guardian Jerusalem of the 1950s when people from around the globe were coming together in a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian columnyoung country and forming their own way of living. I'm not a vegetarian (nor, indeedWhen the family then emigrated to the United States they brought this way of cooking with them, is Ottolenghi) but he has a way along with vegetables whether theythe tradition of sharing and enjoying food. Mordechai believes that food're s ability to be served on their own or as an accompaniment which bring people together is unparalleled and that the food you make is fresh, full a compilation of flavour and excitingthe way you have lived. The background to Thinking back over the food we eat, that is in Israel so true and Palestine with for the regionfirst time, I looked on a recipe book as an elegant way of seeing someone else's rich supply of vegetables, pulses and grainshistory.|amazonuk=<amazonuk>0091933684</amazonuk>
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{{newreviewFrontpage|authorisbn=Xanthe MiltonMiller_Five|title=Eat Me!Five Ways to Cook Asparagus (and Other Recipes): The Stupendous, Self-raising World the Art and Practice of Cupcakes and Bakes According to Cookie GirlMaking Dinner|author=Peter Miller
|rating=5
|genre=Cookery
|summary=What When you've been producing meals for around about half a century the chances are that, like me, you have a stunning book this isfairly regular set of menus which you produce. The insideHopefully, that it's not quite in the 'fishcakes! Goodness isit 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 was almoststunned in a less positive way by 'd just come home with the brightness first of the front coverseason's English asparagus when the book arrived in the post. I doncouldn't like pink at the best of times''not'' have a look, and this book is very, verypink.|amazonuk=<amazonuk>0091925118</amazonuk>now could I?
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{{newreviewFrontpage|authorisbn=Michael BoothKunin_Good|title=Sushi Good Clean Food: Plant-Based Recipes That Will Help You Look and Beyond: What the Japanese Know About CookingFeel Your Best|author=Lily Kunin
|rating=4
|genre=Cookery
|summary=Japanese food has a tendency I've got to sound begin by outlining a bit freakish or even controversial. Raw fish? Octopus ice cream? Whale meat? Yet it is slowly infiltrating the UK with sushi conveyor belt restaurants popping up everywhere and noodle bars offering Westernised bowls of steaming noodles. bias: In this book Michael Booth takes his wife and two young children to experience the real thing, travelling across the whole of Japan tasting an enormous range of foods and learning about their history, how the foods have been produced and are cooked and eaten.|amazonuk=<amazonuk>0099516446</amazonuk>}} {{newreview|author=Cass Titcombe, Patrick Clayton-Malone and Dominic Lake|title=Canteen: Great British Food|rating=4.5|genre=Cookery|summary=I love don't like food and I can happily read a recipe book for fun and for inspirationfads. ItThere's always a very good to see what cookery books spawned by restaurants offer. Just occasionally reason for avoiding gluten if you spot are coeliac, but if it's simply a combination of foods which food choice then you would never have thought of, but which works brilliantly, but make life more often Idifficult for people who ''must''ve found myself wondering two thingsavoid gluten. Who, in their own home, would go The same point applies to the trouble a lot of creating these dishes and, more importantly, who would want to eat them? At the other end of the scale you find food 'intolerances'Canteen. I believe in eating a balanced diet but will happily admit that I have my own no-go areas: Great British FoodI don't eat processed sugars because they' re empty calories and you heave after a sigh couple of relief.|amazonuk=<amazonuk>0091936322</amazonuk>}} {{newreview|author=Mo Smith|title=The Lazy Cookweeks without them I discovered that I don's Family Favourites|rating=4t actually like the taste.5|genre=Cookery|summary=These days I get very nervous when I hear about books for don'lazyt touch caffeine and haven' cooks, or how t done so since I discovered what it did to cheat when preparing mealsmy blood pressure. ThereHaving said all this, I'm quite happy to read books which ''do''s a very simple reason for this: good advocate avoiding certain foodgroups, prepared using seasonal ingredients which donsimply because (a) there ''might''t break the budget needs skill be something in it and knowledge and neither are (b) people who've had to the prerogative of the lazyinventive to create a varied diet with restricted ingredients often come up with some excellent recipes. Mo Smith might like us And that was how I came to think that she's lazy, but take my word for it – she isn't. She might have learned a few tricks for making good food quickly, but sheGood Clean Food''s a woman who knows her onions and all sorts of other food.|amazonuk=<amazonuk>0749007826</amazonuk>
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{{newreviewFrontpage|authorisbn=Jim Lahey Yang_Food|title=My Bread: the Revolutionary No-work, No-knead Method|rating=4.5|genre=Cookery|summary=It's a long time since I did Home Economics at school, but a major part of it was learning methods, which, I was assured would stand me in good stead for the rest of my life. A Victoria sponge was a careful progression of creaming and gently adding flour and eggs. A white sauce had a couple of these methods, but essentially it meant working through a series of instructions until they became second nature. Bread was the worst requiring fermenting, kneading, proving and then more kneading and rising.|amazonuk=<amazonuk>0393066304</amazonuk>}} {{newreview|author=Stuart Brown|title=Mma Ramotswe's Cookbook|rating=4|genre=Cookery|summary=I expect there will be a few people who spot this book on the shelves and wonder who Mma Ramotswe is, but [[:Category:Alexander McCall Smith|Alexander McCall Smith's]] legion of fans certainly won't be amongst them. This cookbook is a nice tie-in to the books, written with a foreword from AMS himself, and full of flavoursome recipes that are spoken of in his series of books about Mma Ramotswe and her Number One Ladies Detective Agency. Illustrated with beautiful photography, lots of quotes from the books, and lots of information about Botswana's rich variety of food it's a wonderful mix of being both a cookery book, a reference book and a companion work to the Mma Ramostwe books.|amazonuk=<amazonuk>184697139X</amazonuk>}} {{newreview|author=Ani Phyo|title=Ani's Raw Food Desserts|rating=4|genre=Cookery|summary=I'm always keen Guide to try new desserts. I'm also - in a low-key kind of way - quite a fan of raw-food eating. I read a couple of books on the topic some years ago, and was inspired by the medical anecdotes, and also the 'green' aspects of eating primarily raw food. But most of the raw food recipes I've come across are over complex. So most of the time I made raw juices and smoothies, and eat some salad and fresh fruit and nuts, but my diet is mainly non-raw.|amazonuk=<amazonuk>0738213063</amazonuk>}} {{newreviewLowering Blood Pressure: 6 Simple Steps|author=Keith Floyd|title=Stirred But Not Shaken: The AutobiographyYuchi Yang
|rating=4
|genre=Cookery
|summary=I am Yuchi Yang has been a committed vegetarianregistered 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, who strongly believes 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 the health benefits of six steps, which are actually a meat free dietlot simpler than they sound. Does it work? Yes, it does: I have in the past 've been tempted eating this way for more than two years and I've gone from having 'very worrying' blood pressure readings to go completely vegan, but the lure getting a smile when they're taken and being told that my BP is perfectly normal - and that's without taking medication of chocolate and cheese proved too strong. I have no will powerany sort.|amazonuk=<amazonuk>0738213276</amazonuk>
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{{newreviewFrontpage|authorisbn=Phil VickeryBacchia_Italian|title=Phil Vickery's PuddingsItalian Street Food|author=Paola Bacchia
|rating=4
|genre=Cookery
|summary=I have a weakness Books about Italian food are everywhere, with recipes for puddings pizza, pasta dishes and whilst I wouldn't consider buying all the usual suspects. In a ready meal winter which seems to be starting hard all too early what I will happily trawl wanted was sunshine - and the aisles for a good desert when I haven't sort of food which you find on the time to spend Italian streets and in those bars which only the kitchenlocals know about. So It's the sort of food which you eat on the move, or leaning against the opportunity to read a book with the subbar -title tables and chairs don't usually come into the equation. For the most part, it doesn'every pudding you have ever wanted t aspire to makebeing '' was simply too good to pass up. I have two favourites when I think of puddings – Tarte Tatin and Crème Brulee – so I was keen to see Phil Vickeryhealthy''s recipes for these classics.|amazonuk=<amazonuk>1847376835</amazonuk>}} {{newreview|author=Jennifer McCann |title=Vegan Lunch Box Around the World|rating=3.5|genre=Cookery|summary=I am - frying plays a larger part than it does in a long-time Vegetarian but sometimes flex up (or down, depending on how you look at virtuous diet and it) to Vegan since I don't like eggs unless cleverly disguised as is a cake, little short on fruit and don't drink milk. Not having either in the house most of the time means cooking some recipes veg - but we can all be a painbit naughty on occasions, so I was keen to have a look at this book for ideas of what I could use as substitutes.|amazonuk=<amazonuk>0738213578</amazonuk>can't we?
}}