Difference between revisions of "Newest Cookery Reviews"

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[[Category:New Reviews|Cookery]]
 
[[Category:New Reviews|Cookery]]
 
==Cookery==
 
==Cookery==
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{{newreview
 
{{newreview
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|author=Mo Smith
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|author=Chloe Coker and Jane Montgomery
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|title=The Lazy Cook's Family Favourites
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|title=The Vegetarian Pantry
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|rating=4.5
+
|rating=4
 +
|genre=Cookery
 +
|summary=Chloe Coker and Jane Montgomery aren't strict vegetarians, but they are ''passionate about fresh, healthy, seasonal, meat-free cooking.''  A shared frustration about being unable to find the inspiration and ideas they wanted led to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eaters.  Reassuringly they're not out to convert anyone - just to give some inspiration, particularly to people who haven't tried this type of food before.  Some recipes are suitable for vegans (or can be easily adapted) and they're clearly marked, as are those suitable for people with a gluten intolerance.
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|amazonuk=<amazonuk>184975344X</amazonuk>
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}}
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{{newreview
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|author=Will Torrent
 +
|title=Patisserie at Home
 +
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=These days I get very nervous when I hear about books for 'lazy' cooks, or how to cheat when preparing meals.  There's a very simple reason for this: good food, prepared using seasonal ingredients which don't break the budget needs skill and knowledge and neither are the prerogative of the lazy.  Mo Smith might like us 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 she's a woman who knows her onions and all sorts of other food.
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|summary=I've always been in awe of people who can make great desserts - the ones which taste amazing AND look stunning on the plate.  I have used [[The Roux Brothers on Patisserie by Michel and Albert Roux]] (that's Michel Roux senior, by the way and not his son) but I found the book almost pernickety in some of its requirements and I've long wished for a book which was rather more relaxed and aimed at the home cook rather than someone who aspired to be a professional chef.  ''Patisserie at Home'' seemed to fit the bill.
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|amazonuk=<amazonuk>0749007826</amazonuk>
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|amazonuk=<amazonuk>1849753547</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Jim Lahey
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|author=Hannah Miles
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|title=My Bread: the Revolutionary No-work, No-knead Method
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|title=Cheesecake
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|rating=4.5
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|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|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.
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|summary=I have a weakness for cheesecake, the genuine item rather than the over-sweet lookalikes found in some supermarkets.  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 is around.  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.
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|amazonuk=<amazonuk>0393066304</amazonuk>
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|amazonuk=<amazonuk>1849753520</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Stuart Brown
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|author=Tori Finch
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|title=Mma Ramotswe's Cookbook
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|title=A Perfect Day for a Picnic
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|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.
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|summary=There are strange reasons why books appeal to you.  With ''A Perfect Day for a Picnic'' my immediate reaction was it would be lovely to have the ''weather'', never mind the food.  Then I had a look at the spine of the book (I know - I'm sad) and it looked just like one of those expensive linen glass cloths - you know, the ones you have to ''iron'' and it brought back such memories of childhood picnics that I had to see what was on offer.
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|amazonuk=<amazonuk>184697139X</amazonuk>
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|amazonuk=<amazonuk>1849753539</amazonuk>
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}}
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 +
{{newreview
 +
|author=Andy Bates
 +
|title=Andy Bates: Modern Twists on Classic Dishes
 +
|rating=3
 +
|genre=Cookery
 +
|summary=I do tire of cook books which regurgitate what are essentially the same recipes time after time.  Sometimes food writers rework their own recipes - a tweak here, a change of emphasis there and you can have the same dish many times over, so it's a real breath of fresh air when you find a book which seems to have new ideas, or genuinely new approaches to classic dishes.  Andy Bates has a classical background (working in a Michelin starred restaurant by the time he was seventeen and time in France to hone his skills) but his business is a stall in London's Whitecross street market.  So - a perfect combination of technical knowledge, experience and knowing what people ''really'' want to eat.
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|amazonuk=<amazonuk>1908917709</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Ani Phyo
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|author=Margaret Powell
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|title=Ani's Raw Food Desserts
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|title=The Downstairs Cookbook: Recipes From A 1920s Household Cook
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=I'm always keen 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.
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|summary=Margaret Powell began her life in service as a housemaid, but she had an interest in cooking (her mother wouldn't allow her to learn at home as food was too precious to waste) and by talking to cooks, watching what they did and making notes she eventually rose to be cook in the grand houses on the nineteen twenties.  ''The Downstairs Cookbook'' is her collection of the recipes which she used, or which were current at the time. But it's more than that.  Think 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 kitchen.
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|amazonuk=<amazonuk>0738213063</amazonuk>
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|amazonuk=<amazonuk>0230767834</amazonuk>
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}}
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{{newreview
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|author=Danaan Elderhill
 +
|title=The Magic Book of Cookery
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|rating=3.5
 +
|genre=Spirituality and Religion
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|summary=Back in the seventeenth century in what was then the Kingdom of Bohemia there was a coven of witches.  As was common at that time witches were hunted and they had to hide their beliefs.  The Friends of Euphrosyne, as they called themselves, turned to this deity (she's one of the three graces and there to remind us to have fun) in their time of need and developed rituals which could be assimilated into social gatherings, allowing them to hide in plain sight.  Their book -  The Magic Book of Cookery - vanished along with the coven when they were discovered but Danaan Elderhill wants us to benefit from its ancient wisdom - and its fun.
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|amazonuk=<amazonuk>B0092BX6O0</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Keith Floyd
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|author=Antonio Caluccio
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|title=Stirred But Not Shaken: The Autobiography
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|title=A Recipe for Life
 
|rating=4
 
|rating=4
 
|genre=Autobiography
 
|genre=Autobiography
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|summary=I grew up with television cookery programmes and still have some recipes in my childish handwriting, which begin ''4oz SR fl 2oz marg 2oz C sug…'' as I battled to copy what was on the screen before we retuned to the presenter.  Programmes stagnated as the cook spoke to camera and lectured the viewer on how to make sponge cake or a fish dish.  Then we were shocked awake. There was a man, quite good-looking in a raffish, slightly dangerous sort of way, who cooked on the deck of a trawler or wherever the whim took him, always glass in hand and who was quite capable of berating the cameraman about how he was doing his job.  Like him, or hate him – you could not help but know that he was Keith Floyd, or Floydy to millions.
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|summary=Antonio Carluccio is a name you know well if you've any interest in food and particularly Italian food.  He's well known as a cook, restaurateur, deli owner, television personality and author.  In everything he's done he's concentrated on the flavour of the food - this isn't the man to turn to if you're interested in fine dining as there's a lack of frills and ostentation - and he has his own phrase to describe his vision.  'Mof mof' stands for 'maximum of flavour and minimum of fuss'. He's a man after my own heart but when I thought about it I realised that I knew little, beyond the occasional news item, of Carluccio the man.  His autobiography came at just the right time.
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|amazonuk=<amazonuk>0283071052</amazonuk>
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|amazonuk=<amazonuk>1742703925</amazonuk>
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}}
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{{newreview
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|author=Prue Leith
 +
|title=Relish: My Life on a Plate
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|rating=4.5
 +
|genre=Autobiography
 +
|summary=Prue Leith was born in South Africa, the daughter of a prominent actress who was considered 'dangerously liberal' in her views on race.  Prue was largely unaware of the horrors of apartheid and had a privileged lifestyle.  She came to London in the early sixties but still retains an awareness of colour as a legacy of her childhood.  What didn't come from her childhood was her love of cooking - she drifted into catering almost accidentally but went on to set up a very successful catering company and then to open Leith's Restaurant .  Her cookery school and regular food columns in national newspapers followed soon after.
 +
|amazonuk=<amazonuk>0857384058</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Mark Reinfeld and Jennifer Murray
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|author=Robert L Wolke and Marlene Parrish
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|title=The 30-Minute Vegan: 150 Simple and Delectable Recipes for Optimal Health
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|title=What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
 
|rating=3.5
 
|rating=3.5
 
|genre=Cookery
 
|genre=Cookery
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|summary=I am a committed vegetarian, who strongly believes in the health benefits of a meat free diet. I have in the past been tempted to go completely vegan, but the lure of chocolate and cheese proved too strong. I have no will power.
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|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 old-wives'-tale solutions) but there seem to be more of them in the kitchen than elsewhere.  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.  
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|amazonuk=<amazonuk>0738213276</amazonuk>
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|amazonuk=<amazonuk>0393341658</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Phil Vickery
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|author=Andrew Webb
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|title=Phil Vickery's Puddings
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|title=Food Britannia
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=I have a weakness for puddings and whilst I wouldn't consider buying a ready meal I will happily trawl the aisles for a good desert when I haven't the time to spend in the kitchen. So, the opportunity to read a book with the sub-title ''every pudding you have ever wanted to make'' 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 Vickery's recipes for these classics.
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|summary=I've always suspected that British food gained its dreadful reputation after the end of World War II.  Rationing lasted for many years and the sort of food which you could buy in the average hotel or restaurant was pretty poor. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we are thought of as the people who eat the food of a post-war boarding house.  Andrew Webb is a food journalist and photographer - and he's set out to prove that there's a wealth of regional food, traditional recipes and passionate producers just waiting to be found.
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|amazonuk=<amazonuk>1847376835</amazonuk>
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|amazonuk=<amazonuk>1847946232</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Jennifer McCann
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|author=Lucie Cash
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|title=Vegan Lunch Box Around the World
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|title=Fairytale Food
 
|rating=3.5
 
|rating=3.5
 
|genre=Cookery
 
|genre=Cookery
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|summary=I am a long-time Vegetarian but sometimes flex up (or down, depending on how you look at it) to Vegan since I don't like eggs unless cleverly disguised as a cake, and don't drink milk. Not having either in the house most of the time means cooking some recipes can be a pain, so I was keen to have a look at this book for ideas of what I could use as substitutes.
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|summary=Are you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales?  If so, this book could well be your perfect answer.  It has over sixty recipes - none of them at all complex - and they're all associated with favourite fairy tales.  Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from the tales and I didn't find a double page spread which didn't have some entertaining embellishment. It's also a bonus that there's a gentle humour in the illustrations, as in this note from Goldilocks:
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|amazonuk=<amazonuk>0738213578</amazonuk>
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|amazonuk=<amazonuk>1848093578</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=New Covent Garden Food Co
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|author=Marian Keyes
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|title=Soup For All Occasions
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|title=Saved by Cake: Over 80 Ways to Bake Yourself Happy
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=I love soup.  It's more filling than a drink and less time-consuming than a meal but with all the flavour you could ask for.  I don't mind good quality canned soup such as Baxter's or New Covent Garden, but I do prefer to make my own, so what could be better than a recipe book from New Covent Garden Food Co?  It's not a book of recipes for the soups they sell, but a series of recipes from their staff which will take you, as the title says, through all occasions.
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|summary=Right now you are probably thinking 'Marian Keyes? She writes chick-lit doesn't she?  What's she doing writing a cookbook?' You'll quite probably also be looking at her and thinking that she doesn't look as though she eats a lot of the output either.  Well, there's a bit of a story behind this book...
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|amazonuk=<amazonuk>0752226797</amazonuk>
+
|amazonuk=<amazonuk>071815889X</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Richard Mabey
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|author=Jamie Oliver
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|title=Wild Cooking
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|title=Jamie's Great Britain
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|rating=4
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|rating=3.5
 
|genre=Cookery
 
|genre=Cookery
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|summary=It's become fashionable now to make do, to cut back - even for those who have no need to do so. Conspicuous consumption is frowned upon and thriftiness is the new black, so ''Wild Cooking'', previously published in hardback as ''The New English Cassoulet'' is going to appeal to the mood of the moment with its approach of 'busking in the kitchen' and making do. Some of it might seem a little extreme – I really can't imagine that I will ever slow cook a Peking Duck in front of a fan heater simply because it might as well cook the food whilst it's heating the room – but I love the idea of using a glut to make broad bean hummus, or even of gathering up vegetables which have been left when the field has been harvested.
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|summary=The Royal Wedding in 2011 and 2012's Diamond Jubilee and Olympic Games mean that ''anything'' which can be adorned with a Union Jack will be.  Barbour do waxed Union Jack dog coats, so it should come as no surprise that Jamie Oliver is here with a large plate of good old roast beef in front of said flag.  It's a splendidly chunky book and beautifully presented. Flick the book open at any page and you're likely to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food... you get the picture) or a recipe accompanied by a full-page photograph of the end product.
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|amazonuk=<amazonuk>0099522969</amazonuk>
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|amazonuk=<amazonuk>0718156811</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Gill Holcombe
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|author=Nigella Lawson
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|title=Fish Pies and French Fries, Vegetables, Meat and Something Sweet...Affordable, Everyday Food and Family-friendly Recipes Made Easy
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|title=Kitchen: Recipes from the Heart of the Home
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|rating=2.5
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|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=Following on from her success with [[How to Feed Your Whole Family a Healthy Balanced Diet, with Very Little Money and Hardly Any Time, Even If You Have a Tiny Kitchen, Only Three Saucepans ... - Unless You Count the Garlic Crusher... by Gill Holcombe|the book with the atrociously long title]] Gill Holcombe has given us another long title and more easy recipes aimed at busy people who live real lives.  The principle is the same – few people have unlimited time and/or money and these recipe books go some way towards proving that it is possible to prepare food simply and quickly without breaking the Bank. She promises 'simple, wholesome and nutritious recipes' – does she deliver?
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|summary=Nigella Lawson's latest offering is subtitled 'recipes from the heart of home', which is a very vague title whose significance (undoubtedly clear to those who watch the TV versions) I fail to decode. All cooking is done in the kitchen after all. But I suppose coming up with interesting titles for general collections of recipes is not that easy, so I'll leave it at that.
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|amazonuk=<amazonuk>1905862334</amazonuk>
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|amazonuk=<amazonuk>0701184604</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Victoria Moore
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|author=Clarissa Dickson Wright
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|title=How to Drink
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|title=A History of English Food
 
|rating=5
 
|rating=5
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|genre=Lifestyle
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|genre=History
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|summary=A friend who saw me reading this book was moved to ask if I really needed the advice and was quite surprised when I explained that it was about the whole range of liquid intake from the humble glass of warm water (try it – it's wonderful first thing in the morning) to rare spirits costing hundreds of pounds a bottle.  It's completely unpreachy with not a word about how much liquid you should be taking in each day to how few units you should be consuming each week.  It's about getting the best (which isn't always the most expensive) and enjoying it – and most importantly, enjoying a drink when that's the drink you want.
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|summary=Writing a history of English food, and to some extent drink, must be a daunting task, but as an experienced TV presenter (as one of the ''Two Fat Ladies'' with the late Jennifer Paterson) and as one who was born in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do so.
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|amazonuk=<amazonuk>1847080200</amazonuk>
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|amazonuk=<amazonuk>1905211856</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
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|author=Delia Smith
+
|author=Hugh Fearnley-Whittingstall
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|title=Delia's Complete How To Cook
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|title=River Cottage Veg Every Day!
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=At the end of the last century Delia Smith produced her ''How to Cook'' series – three volumes which gave the inexperienced cook the grounding that they would need to put good food on the table for any occasion.  Produced in three volumes ([[Delia's How To Cook - Book 1 by Delia Smith|volumes 1]], [[Delia's How To Cook - Book 2 by Delia Smith|2]] and [[Delia's How to Cook - Book 3 by Delia Smith|3]]) it always seemed to me to be a reworking of her [[Delia Smith's Complete Cookery Course by Delia Smith|Complete Cookery Course]] which began life in a similar manner.  There were some new recipes, some reworkings of old favourites and some that were well known.  The books were directed at the novice rather than the experienced cook, but found favour with both as this was a time when Delia could do no wrong.
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|summary=Hugh Fearnley-Whittingstall wants to make it clear that ''River Cottage: Veg Every Day!'' is a ''vegetable'' cookbook and that it's up to the reader to determine whether or not it's a ''vegetarian'' cookbook.  He makes it quite clear that he's not a vegetarian and has no intention of becoming one, but for the four months which it took to film the series of which this is the book he didn't touch a scrap of meat or fish.  It's a new Hugh, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change of diet. The new hairstyle has yet to be explained…
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|amazonuk=<amazonuk>0563539070</amazonuk>
+
|amazonuk=<amazonuk>1408812126</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Kate Colquhoun
+
|author=Matt Armendariz
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|title=The Thrifty Cookbook
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|title=On A Stick!
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|rating=5
+
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=Using left-over food can, as Kate Colquhoun says, become something of an obsession.  I've done it for years and I do occasionally wonder if I ever eat a meal which doesn't owe something to the day before – or even the day before that.  Tonight we're having chicken (from yesterday's roast) and roast vegetables (the last of the selection in the vegetable rack) followed by queen of puddings (the end of the loaf which made chicken sandwiches for lunchboxes, the last of a pot of jam and a couple of eggs).  The carcass of the chicken made stock and whilst that was simmering I used the steam to make the custard for ice cream with the last of this week's eggs, the end of the weekend's cream and some milk.  It's all good food, but you do need to know what you're doing and how you can make best use of what's in the kitchen.  That's where ''The Thrifty Cookbook'' comes in.
+
|summary=There's something rather fun about eating your food off a stick.  The first thing that springs to my mind is candy floss (I never buy it when it's in a bag...sacrilegious!) but if you think about it there are lots of things you can eat off a stick, both savoury and sweet.  And the author of this cookery book would have you believe that everything tastes better when it's eaten off a stick!
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|amazonuk=<amazonuk>0747597049</amazonuk>
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|amazonuk=<amazonuk>1594744890</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=David Pritchard
+
|author=Jojo Tulloh
−
|title=Shooting the Cook
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|title=East End Paradise: Kitchen Garden Cooking In The City
 
|rating=4
 
|rating=4
−
|genre=Autobiography
 
−
|summary=David Pritchard would have you believe that he was a bumbling TV producer and that he, almost by accident, discovered two men who would go on to become celebrity chefs.  The first, Keith Floyd, was a revelation to viewers as he slurped a glass (or two) of wine, said exactly what you thought he shouldn't have said and cooked amazing food in one exotic location after another.  After the stultifying programmes made by the likes Fanny Craddock he was a breath of fresh air and like or loathe him there was no way that you could be ambivalent.  The second man, Rick Stein, was an entirely different, er, kettle of fish.  Quiet, thoughtful and decidedly more erudite – it was difficult to imagine two more diverse personalities, but he brought out the best of both and made programmes which stay in the mind years later.
 
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|amazonuk=<amazonuk>0007278306</amazonuk>
 
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}}
 
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{{newreview
 
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|author=Daniel Stevens
 
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|title=Bread: River Cottage Handbook No 3
 
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|rating=5
 
 
|genre=Cookery
 
|genre=Cookery
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|summary=Have you ever been tempted by a bread recipe in a magazine and thought that it looked so easy you really ought to give it a go? Have you followed the instructions to the letter – or so you thought – only to find that you produced a solid mass fit only for the birds and even they took it as an insult?  Me too.  'Bread: River Cottage Handbook No 3' was to be my final attempt at bread making and if that failed then I would have to make the regular trip to the local artisan baker.
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|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, but Jojo Tulloh prove that you can live in a city, have an allotment – in her case a patch of East London waste ground – and put good food on the family's table. Even if 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 matters, but anything you grow yourself is going to be fresher when you eat it and taste far better than anything you pick up at the supermarket.
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|amazonuk=<amazonuk>074759533X</amazonuk>
+
|amazonuk=<amazonuk>0099523590</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Delia Smith
+
|author=Charles Lamb
−
|title=Delia's Frugal Food
+
|title=Great Food: A Dissertation Upon Roast Pig and Other Essays
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
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|summary=Following a lamentable lack of ability to predict the way that public opinion was heading when she published [[Delia's How To Cheat At Cooking by Delia Smith|How to Cheat at Cooking]] it's good to see that Delia's returned to form with an updating and reissue of her original classic bestseller, ''Frugal Food''.  Frugal Food was first published in the nineteen seventies when we were having a little local financial difficulty and it caught the mood of the times with its preference for spending time in the kitchen to produce economical meals rather than spending money to buy time.
+
|summary=''A Dissertation Upon Roast Pig'' is a collection of food-related essays from the early 19th century, with a humorous bent. They're but a few pages each - a light read to bring a smile to your face, then on to the next little foodie treat.
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|amazonuk=<amazonuk>034091856X</amazonuk>
+
|amazonuk=<amazonuk>0241951003</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Rick Stein
+
|author=Dr A W Chase
−
|title=Coast to Coast
+
|title=Great Food: Buffalo Cake and Indian Pudding
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
−
|summary=You know what you're going to get with Rick Stein.  There's a good reason why he's a television chef, successful restaurateur and author – he delivers, on the table, on the screen and on the page, the sort of food which people want to eat.  In his early days it was all about fish but in his latest book he gives recipes for food from land and sea inspired by his travels across the world.
+
|summary=Think of a slim, American Mrs Beeton (her cookbook, not her) and you've got a rough idea of the premise of ''Buffalo Cake and Indian Pudding''. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie and pork cake. The recipes aren't the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed with the gift of the gab, he peppers his recipes with anecdotes and comments to amuse and entertain the reader.
−
|amazonuk=<amazonuk>1846076145</amazonuk>
+
|amazonuk=<amazonuk>0241950996</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Gill Holcombe
+
|author=Elizabeth David
−
|title=How to Feed Your Whole Family a Healthy Balanced Diet, with Very Little Money and Hardly Any Time, Even If You Have a Tiny Kitchen, Only Three Saucepans ... - Unless You Count the Garlic Crusher...
+
|title=Great Food: A Taste of the Sun
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
−
|summary=These days few people have the luxury of unlimited time in which to prepare meals.  Jobs, children, families and life all seem to get in the way.  The same is true of money and when you put the two factors together it's easy to see why people are tempted to buy cheap convenience food.  It's on the table without much effort, requires little in the way of equipment and superficially it looks a lot cheaper than buying all the ingredients to make a family meal.  In ''How to Feed Your Whole Family a Healthy, Balanced Diet…'' gill Holcombe sets out to prove that it's possible to put good food on the table without breaking the Bank.
+
|summary=There are three people to whom I owe my ability to put imaginative and tasty food on the table: [[:Category:Nigel Slater|Nigel Slater]] for taking away the mystique, [[:Category:Jane Grigson|Jane Grigson]] for teaching me that food was deeply interesting and [[:Category:Elizabeth David|Elizabeth David]] just for being who she was.  Initially I found her a little daunting but once I realised that cookery books were about far more than recipes I appreciated her true worth.  In the wonderful ''Great Food'' series Penguin have given us a selection of her writing and a demonstration of how she changed the way that post-war Britain thought about food.
−
|amazonuk=<amazonuk>1905862156</amazonuk>
+
|amazonuk=<amazonuk>0241951089</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Laura Lockington
+
|author=Max Clark and Susan Spaull
−
|title=Cupboard Love
+
|title=Leith's Meat Bible
 
|rating=5
 
|rating=5
−
|genre=Autobiography
+
|genre=Cookery
−
|summary=There's something extraordinarily refreshing about a book by someone with whom you can empathise – not a celebrity, a victim or an axe-grinder, but a real person leading the sort of life which you can recognise.  It's even better when that someone unashamedly loves good food and wants to share that love with the reader.  Meet Laura Lockington, writer, playwright, bon vivant and feeder of a greedy fridge.
+
|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 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 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>1846242800</amazonuk>
+
|amazonuk=<amazonuk>0747590478</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Sybil Kapoor
+
|author=Gregg Wallace
−
|title=Citrus and Spice: A Year of Flavour
+
|title=Gregg's Favourite Puddings
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
−
|summary=It's not often that a cookery book keeps me awake at night but Sybil Kapoor's ''Citrus and Spice'' did just that.  The cause of the problem was the need to sort out in my own mind what, exactly, I understood by the word 'flavour'.  For me it's always been a combination of various senses – taste, smell, texture on the tongue, even the visual impact of the food – which gave a dish its flavour.  It's the overall experience of the food.  Sybil Kapoor wants me to think differently.
+
|summary=Anyone who has watched Gregg Wallace on ''MasterChef'' will be aware of his passion (and that is ''not'' putting it too strongly) for puddings.  He's never lost his sweet tooth and, unlike many men, is not afraid to admit it.  He takes a child-like delight in the final course and has been known to go against the professional judge if something particularly appeals to him: he's salvaged the pride of many a contestant with his ''yummy''.
−
|amazonuk=<amazonuk>184737221X</amazonuk>
+
|amazonuk=<amazonuk>060062143X</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Kathleen Burk and Michael Bywater
+
|author=Anna Del Conte
−
|title=Is This Bottle Corked? The Secret Life of Wine
+
|title=Risotto with Nettles
 
|rating=4
 
|rating=4
−
|genre=Trivia
+
|genre=Autobiography
−
|summary=Now, I'm the first person to admit I am not a wine buff.  I know a lot more now than I did before my current relationship, but she is right to say I have a very masculine (ie dead weak) sense of smell.  Added to that a blunt sense of taste and I'm left saying I know what I like when I drink it, and that's it.
+
|summary= People who are serious about food will know the name of Anna Del Conte.  She's a serious writer about Italian food but not someone who has courted fame via the television screen.  You'll have met her in places like 'Sainsbury's Magazine' or read some of her brilliant writing about the food of her native Italy.
−
|amazonuk=<amazonuk>0571241743</amazonuk>
+
|amazonuk=<amazonuk>0099505991</amazonuk>
 +
}}
 +
 
 +
{{newreview
 +
|author=Yotam Ottolenghi
 +
|title=Plenty
 +
|rating=4.5
 +
|genre=Cookery
 +
|summary=I'm sure that there are many good reasons for buying the Guardian of a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian column.  I'm not a vegetarian (nor, indeed, is Ottolenghi) but he has a way with vegetables whether they're to be served on their own or as an accompaniment which is fresh, full of flavour and exciting.  The background to the food is in Israel and Palestine with the region's rich supply of vegetables, pulses and grains.
 +
|amazonuk=<amazonuk>0091933684</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Pam Corbin
+
|author=Xanthe Milton
−
|title=Preserves: River Cottage Handbook No 2
+
|title=Eat Me!: The Stupendous, Self-raising World of Cupcakes and Bakes According to Cookie Girl
 
|rating=5
 
|rating=5
 
|genre=Cookery
 
|genre=Cookery
−
|summary=I was born not long after the end of the Second World War, at a time when some foods were rationed and a banana or an orange was a treat.  Preserving was simply one of those things that you did to store one season's bounty to help you through less generous times – and all this without the help of a freezer or even a fridge. Freezers have undoubtedly made it easier to save food but it's not the greenest solution and I have long wanted a book which extended my range of recipes, most of which I inherited from my parents.
+
|summary=What a stunning book this is.  The inside, that is.  I was almost
−
|amazonuk=<amazonuk>0747595321</amazonuk>
+
stunned in a less positive way by the brightness of the front cover.
 +
I don't like pink at the best of times, and this book is very, very
 +
pink.
 +
|amazonuk=<amazonuk>0091925118</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Rosie Sykes, Polly Russell and Zoe Heron
+
|author=Michael Booth
−
|title=The Kitchen Revolution
+
|title=Sushi and Beyond: What the Japanese Know About Cooking
 
|rating=4
 
|rating=4
 
|genre=Cookery
 
|genre=Cookery
−
|summary=I've been cooking regular family meals for over forty years.  For more than 95% of those nights I've prepared a meal from scratch and sometimes it's just plain drudgery.  It's not just the cooking either – there's all the thinking, the planning and the buying to take into account too.  Rosie Sykes, Polly Russell and Zoe Heller have come up with a solution.
+
|summary=Japanese food has a tendency to sound 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.  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>009191373X</amazonuk>
+
|amazonuk=<amazonuk>0099516446</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Paul Richardson
+
|author=Cass Titcombe, Patrick Clayton-Malone and Dominic Lake
−
|title=A Late Dinner: Discovering the Food of Spain
+
|title=Canteen: Great British Food
−
|rating=5
+
|rating=4.5
−
|genre=Travel
+
|genre=Cookery
−
|summary=Although subtitled ''discovering the food of Spain'', this excellently written, engaging and interesting book is about so much more. Yes, the focus is on food, mouthwateringly described, but it is also about culture, people, travel, tourism, history and geography.
+
|summary=I love food and I can happily read a recipe book for fun and for inspiration.  It's always good to see what cookery books spawned by restaurants offer. Just occasionally you spot a combination of foods which you would never have thought of, but which works brilliantly, but more often I've found myself wondering two things.  Who, in their own home, would go to the trouble of creating these dishes and, more importantly, who would want to eat them?  At the other end of the scale you find 'Canteen: Great British Food' and you heave a sigh of relief.
−
|amazonuk=<amazonuk>0747593809</amazonuk>
+
|amazonuk=<amazonuk>0091936322</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Manju Malhi 
+
|author=Mo Smith
−
|title=Easy Indian Cookbook
+
|title=The Lazy Cook's Family Favourites
−
|rating=5
+
|rating=4.5
 
|genre=Cookery
 
|genre=Cookery
−
|summary=Have you ever thought that you'd like to make good Indian food but you don't really know where to start?  Have you ever worried about over-spicing or under-spicing your dishes?  Have you ever wondered what foods work well together and which don't? If you have, this third book from Manju Malhi will provide all the answers.
+
|summary=These days I get very nervous when I hear about books for 'lazy' cooks, or how to cheat when preparing meals.  There's a very simple reason for this: good food, prepared using seasonal ingredients which don't break the budget needs skill and knowledge and neither are the prerogative of the lazy.  Mo Smith might like us 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 she's a woman who knows her onions and all sorts of other food.
 +
|amazonuk=<amazonuk>0749007826</amazonuk>
 +
}}
  
−
''Indian cuisine is perfume for the nose, relish for the lips, nourishment for the body and nectar for the soul.''
+
{{newreview
−
|amazonuk=<amazonuk>1844835839</amazonuk>
+
|author=Jim Lahey
 +
|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
 
{{newreview
−
|author=Fuchsia Dunlop 
+
|author=Stuart Brown
−
|title=Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China
+
|title=Mma Ramotswe's Cookbook
−
|rating=5
+
|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
 
|genre=Cookery
−
|summary=On her first trip to the orient Fuchsia Dunlop is appalled at the preserved duck eggs served as hors d'oeuvre in Hong Kong. Her description of this first encounter with the Chinese delicacy is rich with words like filthy, revolting, nightmarish, translucent, oozy, mouldy, toxic, slime…
+
|summary=I'm always keen 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>0091918308</amazonuk>
+
|amazonuk=<amazonuk>0738213063</amazonuk>
 
}}
 
}}
  
 
{{newreview
 
{{newreview
−
|author=Delia Smith
+
|author=Keith Floyd
−
|title=Delia's How To Cheat At Cooking
+
|title=Stirred But Not Shaken: The Autobiography
 +
|rating=4
 +
|genre=Autobiography
 +
|summary=I grew up with television cookery programmes and still have some recipes in my childish handwriting, which begin ''4oz SR fl 2oz marg 2oz C sug…'' as I battled to copy what was on the screen before we retuned to the presenter.  Programmes stagnated as the cook spoke to camera and lectured the viewer on how to make sponge cake or a fish dish.  Then we were shocked awake. There was a man, quite good-looking in a raffish, slightly dangerous sort of way, who cooked on the deck of a trawler or wherever the whim took him, always glass in hand and who was quite capable of berating the cameraman about how he was doing his job.  Like him, or hate him – you could not help but know that he was Keith Floyd, or Floydy to millions.
 +
|amazonuk=<amazonuk>0283071052</amazonuk>
 +
}}
 +
 
 +
{{newreview
 +
|author=Mark Reinfeld and Jennifer Murray
 +
|title=The 30-Minute Vegan: 150 Simple and Delectable Recipes for Optimal Health
 
|rating=3.5
 
|rating=3.5
 
|genre=Cookery
 
|genre=Cookery
−
|summary=I don't often begin a review by saying who shouldn't read a book, but I think it's important with Delia's How to Cheat at Cooking if there are not to be a lot of disappointed readers. If you've ever sighed because you know that your home-made soup would have tasted so much better if you had gone to the trouble of making a decent stock, if you've ever made a quick soufflé for lunch with a friend then you shouldn't even look at this book as you will end up besmirching the name of St Delia and that would never do.
+
|summary=I am a committed vegetarian, who strongly believes in the health benefits of a meat free diet. I have in the past been tempted to go completely vegan, but the lure of chocolate and cheese proved too strong. I have no will power.
−
|amazonuk=<amazonuk>0091922291</amazonuk>
+
|amazonuk=<amazonuk>0738213276</amazonuk>
 
}}
 
}}
  
−
{{newreview  
+
{{newreview
−
|title=Moro East
+
|author=Phil Vickery
−
|author=Sam and Sam Clark
+
|title=Phil Vickery's Puddings
 +
|rating=4
 
|genre=Cookery
 
|genre=Cookery
−
|rating=4
+
|summary=I have a weakness for puddings and whilst I wouldn't consider buying a ready meal I will happily trawl the aisles for a good desert when I haven't the time to spend in the kitchen. So, the opportunity to read a book with the sub-title ''every pudding you have ever wanted to make'' 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 Vickery's recipes for these classics.
−
|summary=Imagine an area of land bordered on one side by the River Lea and on another by the Grand Union Canal. You'll have approached with care because you had to go through some rather insalubrious areas to get there but once you were over the bridge you were in the Manor Garden Allotments – a tiny part of the Eastern Mediterranean in East London – where the Clarks grew vegetables for seven years, but, perhaps more importantly became part of a community of Turks and Cypriots who showed them how to make use of every part of the plant. You'll notice that I've spoken of this in the past tense. Have the Clarks given up, moved on? No – the Manor Garden Allotments have been bulldozed to make way for a hockey stadium for the 2012 Olympics and this book shows the last year of vegetable growing on the site and the glorious food that has been eaten.
+
|amazonuk=<amazonuk>1847376835</amazonuk>
−
|amazonuk=<amazonuk>0091917778</amazonuk>
 
 
}}
 
}}

Revision as of 11:25, 1 April 2013

Cookery

The Vegetarian Pantry by Chloe Coker and Jane Montgomery

4star.jpg Cookery

Chloe Coker and Jane Montgomery aren't strict vegetarians, but they are passionate about fresh, healthy, seasonal, meat-free cooking. A shared frustration about being unable to find the inspiration and ideas they wanted led to this book, with its recipes which will appeal to everyone from strict vegetarians to meat eaters. Reassuringly they're not out to convert anyone - just to give some inspiration, particularly to people who haven't tried this type of food before. Some recipes are suitable for vegans (or can be easily adapted) and they're clearly marked, as are those suitable for people with a gluten intolerance. Full review...

Patisserie at Home by Will Torrent

4star.jpg Cookery

I've always been in awe of people who can make great desserts - the ones which taste amazing AND look stunning on the plate. I have used The Roux Brothers on Patisserie by Michel and Albert Roux (that's Michel Roux senior, by the way and not his son) but I found the book almost pernickety in some of its requirements and I've long wished for a book which was rather more relaxed and aimed at the home cook rather than someone who aspired to be a professional chef. Patisserie at Home seemed to fit the bill. Full review...

Cheesecake by Hannah Miles

4star.jpg Cookery

I have a weakness for cheesecake, the genuine item rather than the over-sweet lookalikes found in some supermarkets. 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 is around. 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. Full review...

A Perfect Day for a Picnic by Tori Finch

4star.jpg Cookery

There are strange reasons why books appeal to you. With A Perfect Day for a Picnic my immediate reaction was it would be lovely to have the weather, never mind the food. Then I had a look at the spine of the book (I know - I'm sad) and it looked just like one of those expensive linen glass cloths - you know, the ones you have to iron and it brought back such memories of childhood picnics that I had to see what was on offer. Full review...

Andy Bates: Modern Twists on Classic Dishes by Andy Bates

3star.jpg Cookery

I do tire of cook books which regurgitate what are essentially the same recipes time after time. Sometimes food writers rework their own recipes - a tweak here, a change of emphasis there and you can have the same dish many times over, so it's a real breath of fresh air when you find a book which seems to have new ideas, or genuinely new approaches to classic dishes. Andy Bates has a classical background (working in a Michelin starred restaurant by the time he was seventeen and time in France to hone his skills) but his business is a stall in London's Whitecross street market. So - a perfect combination of technical knowledge, experience and knowing what people really want to eat. Full review...

The Downstairs Cookbook: Recipes From A 1920s Household Cook by Margaret Powell

4star.jpg Cookery

Margaret Powell began her life in service as a housemaid, but she had an interest in cooking (her mother wouldn't allow her to learn at home as food was too precious to waste) and by talking to cooks, watching what they did and making notes she eventually rose to be cook in the grand houses on the nineteen twenties. The Downstairs Cookbook is her collection of the recipes which she used, or which were current at the time. But it's more than that. Think 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 kitchen. Full review...

The Magic Book of Cookery by Danaan Elderhill

3.5star.jpg Spirituality and Religion

Back in the seventeenth century in what was then the Kingdom of Bohemia there was a coven of witches. As was common at that time witches were hunted and they had to hide their beliefs. The Friends of Euphrosyne, as they called themselves, turned to this deity (she's one of the three graces and there to remind us to have fun) in their time of need and developed rituals which could be assimilated into social gatherings, allowing them to hide in plain sight. Their book - The Magic Book of Cookery - vanished along with the coven when they were discovered but Danaan Elderhill wants us to benefit from its ancient wisdom - and its fun. Full review...

A Recipe for Life by Antonio Caluccio

4star.jpg Autobiography

Antonio Carluccio is a name you know well if you've any interest in food and particularly Italian food. He's well known as a cook, restaurateur, deli owner, television personality and author. In everything he's done he's concentrated on the flavour of the food - this isn't the man to turn to if you're interested in fine dining as there's a lack of frills and ostentation - and he has his own phrase to describe his vision. 'Mof mof' stands for 'maximum of flavour and minimum of fuss'. He's a man after my own heart but when I thought about it I realised that I knew little, beyond the occasional news item, of Carluccio the man. His autobiography came at just the right time. Full review...

Relish: My Life on a Plate by Prue Leith

4.5star.jpg Autobiography

Prue Leith was born in South Africa, the daughter of a prominent actress who was considered 'dangerously liberal' in her views on race. Prue was largely unaware of the horrors of apartheid and had a privileged lifestyle. She came to London in the early sixties but still retains an awareness of colour as a legacy of her childhood. What didn't come from her childhood was her love of cooking - she drifted into catering almost accidentally but went on to set up a very successful catering company and then to open Leith's Restaurant . Her cookery school and regular food columns in national newspapers followed soon after. Full review...

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L Wolke and Marlene Parrish

3.5star.jpg Cookery

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 old-wives'-tale solutions) but there seem to be more of them in the kitchen than elsewhere. 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. Full review...

Food Britannia by Andrew Webb

4star.jpg Cookery

I've always suspected that British food gained its dreadful reputation after the end of World War II. Rationing lasted for many years and the sort of food which you could buy in the average hotel or restaurant was pretty poor. An image like that sticks: we might have Stilton cheese, Scottish raspberries, Welsh lamb and a host of other wonderful foodstuffs but still we are thought of as the people who eat the food of a post-war boarding house. Andrew Webb is a food journalist and photographer - and he's set out to prove that there's a wealth of regional food, traditional recipes and passionate producers just waiting to be found. Full review...

Fairytale Food by Lucie Cash

3.5star.jpg Cookery

Are you looking for a gift for someone who enjoys cooking and who has an interest in fairy tales? If so, this book could well be your perfect answer. It has over sixty recipes - none of them at all complex - and they're all associated with favourite fairy tales. Instead of the usual carefully-primped pictures of the finished dishes there are lavish illustrations by Yelena Bryksenkova of scenes from the tales and I didn't find a double page spread which didn't have some entertaining embellishment. It's also a bonus that there's a gentle humour in the illustrations, as in this note from Goldilocks: Full review...

Saved by Cake: Over 80 Ways to Bake Yourself Happy by Marian Keyes

4star.jpg Cookery

Right now you are probably thinking 'Marian Keyes? She writes chick-lit doesn't she? What's she doing writing a cookbook?' You'll quite probably also be looking at her and thinking that she doesn't look as though she eats a lot of the output either. Well, there's a bit of a story behind this book... Full review...

Jamie's Great Britain by Jamie Oliver

3.5star.jpg Cookery

The Royal Wedding in 2011 and 2012's Diamond Jubilee and Olympic Games mean that anything which can be adorned with a Union Jack will be. Barbour do waxed Union Jack dog coats, so it should come as no surprise that Jamie Oliver is here with a large plate of good old roast beef in front of said flag. It's a splendidly chunky book and beautifully presented. Flick the book open at any page and you're likely to find a double-page spread of pictures (shooting on the country estate, making traditional cakes, foraging for food... you get the picture) or a recipe accompanied by a full-page photograph of the end product. Full review...

Kitchen: Recipes from the Heart of the Home by Nigella Lawson

4star.jpg Cookery

Nigella Lawson's latest offering is subtitled 'recipes from the heart of home', which is a very vague title whose significance (undoubtedly clear to those who watch the TV versions) I fail to decode. All cooking is done in the kitchen after all. But I suppose coming up with interesting titles for general collections of recipes is not that easy, so I'll leave it at that. Full review...

A History of English Food by Clarissa Dickson Wright

5star.jpg History

Writing a history of English food, and to some extent drink, must be a daunting task, but as an experienced TV presenter (as one of the Two Fat Ladies with the late Jennifer Paterson) and as one who was born in the post-war rationing world in 1947, Clarissa Dickson Wright is well placed to do so. Full review...

River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

4star.jpg Cookery

Hugh Fearnley-Whittingstall wants to make it clear that River Cottage: Veg Every Day! is a vegetable cookbook and that it's up to the reader to determine whether or not it's a vegetarian cookbook. He makes it quite clear that he's not a vegetarian and has no intention of becoming one, but for the four months which it took to film the series of which this is the book he didn't touch a scrap of meat or fish. It's a new Hugh, but the slimmed-down version is the result of a conscious decision before filming began rather than the consequences of the change of diet. The new hairstyle has yet to be explained… Full review...

On A Stick! by Matt Armendariz

4star.jpg Cookery

There's something rather fun about eating your food off a stick. The first thing that springs to my mind is candy floss (I never buy it when it's in a bag...sacrilegious!) but if you think about it there are lots of things you can eat off a stick, both savoury and sweet. And the author of this cookery book would have you believe that everything tastes better when it's eaten off a stick! Full review...

East End Paradise: Kitchen Garden Cooking In The City by Jojo Tulloh

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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, but Jojo Tulloh prove that you can live in a city, have an allotment – in her case a patch of East London waste ground – and put good food on the family's table. Even if 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 matters, but anything you grow yourself is going to be fresher when you eat it and taste far better than anything you pick up at the supermarket. Full review...

Great Food: A Dissertation Upon Roast Pig and Other Essays by Charles Lamb

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A Dissertation Upon Roast Pig is a collection of food-related essays from the early 19th century, with a humorous bent. They're but a few pages each - a light read to bring a smile to your face, then on to the next little foodie treat. Full review...

Great Food: Buffalo Cake and Indian Pudding by Dr A W Chase

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Think of a slim, American Mrs Beeton (her cookbook, not her) and you've got a rough idea of the premise of Buffalo Cake and Indian Pudding. It includes recipes for such treats as Minnesota corn bread, popcorn pudding, pumpkin pie and pork cake. The recipes aren't the whole picture, though. Dr Alvin Wood Chase was a travelling salesman as well as an author, so being blessed with the gift of the gab, he peppers his recipes with anecdotes and comments to amuse and entertain the reader. Full review...

Great Food: A Taste of the Sun by Elizabeth David

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There are three people to whom I owe my ability to put imaginative and tasty food on the table: Nigel Slater for taking away the mystique, Jane Grigson for teaching me that food was deeply interesting and Elizabeth David just for being who she was. Initially I found her a little daunting but once I realised that cookery books were about far more than recipes I appreciated her true worth. In the wonderful Great Food series Penguin have given us a selection of her writing and a demonstration of how she changed the way that post-war Britain thought about food. Full review...

Leith's Meat Bible by Max Clark and Susan Spaull

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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 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 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. Full review...

Gregg's Favourite Puddings by Gregg Wallace

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Anyone who has watched Gregg Wallace on MasterChef will be aware of his passion (and that is not putting it too strongly) for puddings. He's never lost his sweet tooth and, unlike many men, is not afraid to admit it. He takes a child-like delight in the final course and has been known to go against the professional judge if something particularly appeals to him: he's salvaged the pride of many a contestant with his yummy. Full review...

Risotto with Nettles by Anna Del Conte

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People who are serious about food will know the name of Anna Del Conte. She's a serious writer about Italian food but not someone who has courted fame via the television screen. You'll have met her in places like 'Sainsbury's Magazine' or read some of her brilliant writing about the food of her native Italy. Full review...

Plenty by Yotam Ottolenghi

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I'm sure that there are many good reasons for buying the Guardian of a Saturday but I always enjoy Yotam Ottolenghi's New Vegetarian column. I'm not a vegetarian (nor, indeed, is Ottolenghi) but he has a way with vegetables whether they're to be served on their own or as an accompaniment which is fresh, full of flavour and exciting. The background to the food is in Israel and Palestine with the region's rich supply of vegetables, pulses and grains. Full review...

Sushi and Beyond: What the Japanese Know About Cooking by Michael Booth

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Japanese food has a tendency to sound 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. 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. Full review...

Canteen: Great British Food by Cass Titcombe, Patrick Clayton-Malone and Dominic Lake

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I love food and I can happily read a recipe book for fun and for inspiration. It's always good to see what cookery books spawned by restaurants offer. Just occasionally you spot a combination of foods which you would never have thought of, but which works brilliantly, but more often I've found myself wondering two things. Who, in their own home, would go to the trouble of creating these dishes and, more importantly, who would want to eat them? At the other end of the scale you find 'Canteen: Great British Food' and you heave a sigh of relief. Full review...

The Lazy Cook's Family Favourites by Mo Smith

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These days I get very nervous when I hear about books for 'lazy' cooks, or how to cheat when preparing meals. There's a very simple reason for this: good food, prepared using seasonal ingredients which don't break the budget needs skill and knowledge and neither are the prerogative of the lazy. Mo Smith might like us 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 she's a woman who knows her onions and all sorts of other food. Full review...

My Bread: the Revolutionary No-work, No-knead Method by Jim Lahey

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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. Full review...

Mma Ramotswe's Cookbook by Stuart Brown

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I expect there will be a few people who spot this book on the shelves and wonder who Mma Ramotswe is, but 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. Full review...

Ani's Raw Food Desserts by Ani Phyo

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I'm always keen 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. Full review...

Stirred But Not Shaken: The Autobiography by Keith Floyd

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I grew up with television cookery programmes and still have some recipes in my childish handwriting, which begin 4oz SR fl 2oz marg 2oz C sug… as I battled to copy what was on the screen before we retuned to the presenter. Programmes stagnated as the cook spoke to camera and lectured the viewer on how to make sponge cake or a fish dish. Then we were shocked awake. There was a man, quite good-looking in a raffish, slightly dangerous sort of way, who cooked on the deck of a trawler or wherever the whim took him, always glass in hand and who was quite capable of berating the cameraman about how he was doing his job. Like him, or hate him – you could not help but know that he was Keith Floyd, or Floydy to millions. Full review...

The 30-Minute Vegan: 150 Simple and Delectable Recipes for Optimal Health by Mark Reinfeld and Jennifer Murray

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I am a committed vegetarian, who strongly believes in the health benefits of a meat free diet. I have in the past been tempted to go completely vegan, but the lure of chocolate and cheese proved too strong. I have no will power. Full review...

Phil Vickery's Puddings by Phil Vickery

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I have a weakness for puddings and whilst I wouldn't consider buying a ready meal I will happily trawl the aisles for a good desert when I haven't the time to spend in the kitchen. So, the opportunity to read a book with the sub-title every pudding you have ever wanted to make 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 Vickery's recipes for these classics. Full review...

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