Cooking Recent Picks
May 2006
The title-underlined links will take you directly to our catalogue.
Some featured items are linked via a book cover to enable you to read more reviews.
 | Healthy eating for the menopause by Marilyn Glenville and Lewis Esson. (2004) "Written by one of the UK’s leading nutritional therapists and a top chef, this book addresses the growing awareness that there is a healthy, safe and effective natural alternative to HRT. New research proves that foods rich in phytoestrogens and isoflavones are beneficial during the menopause. Japanese women, whose diet is high in phytoestrogens, generally have a later menopause than western women. In this book Marilyn Glenville and Lewis Esson offer delicious recipes rich in these ingredients, and others beneficial to all-round good health for the whole family. There is no need to worry that good health means sacrificing good food, however. This book features mouth-watering and easy to prepare soups, starters, main meals, snacks and desserts. This is a diet that will allow a smooth and natural transition through the menopause, but also keep the whole family happy!" (Amazon.co.uk)
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 | Wholefood: heal--nourish--delight by Jude Blereau. (2006) "Wholefood invites readers into the world of real food with an emphasis on the goodness of fresh natural produce and how to adapt your cooking and eating habits to encompass it. Wholefood is food that has been refined or processed as little as possible and is eaten in its natural state. The book takes a holistic approach, focusing on the benefits to both the mind and body that whole foods have to offer. Written in an easy and unintimidating style, it offers a realistic, practical "one step at a time" approach to embracing the world of organic and macrobiotic cooking." (Amazon.co.uk)
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 | Come to the table: a passion for eating and French living by Louise Luiggi. (2004) "In this memoir, the author describes her travels from her innocent au pair days in Paris, to liberated student living and an impulsive marriage in Toulouse to setting up her own restaurant 'French Living'." (Amazon.co.uk)
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 | Jams & preserves by Syd Pemberton. (2006) "This delightful book contains more than 100 easy-to-follow recipes for preparing food-in-a-jar, everything from Fresh Tomato Sauce, Blackberry Vinegar and Raspberry Jam to more exotic combinations such as Rosemary and Capsicum Jewels Jelly, Preserved Moroccan Lemons, and Fig and Cumquat Rum Chutney. There's a useful equipment list, and tips on every element of preserving and jam making, including how to make jellies crystal-clear, how to peel tomatoes, and how to keep the peel evenly distributed in marmalade." (Amazon.co.uk)
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 | Rita's culinary trickery: how to get dinner on the table even if you can't cook by Rita Konig. (2004) "I would highly recommend this book to anyone who likes to entertain and needs new ideas. It's fun and helpful and the illustrations are gorgeous. I like the way that the emphasis is not on spending but more on thoughtfulness - how relatively inexpensive gestures can make your guests feel really welcome, and make your parties memorable. And there are some great recipes dotted throughout the book - especially in the puddings chapter!" (Amazon.co.uk reviewer)
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New Zealand on a plate by members of the New Zealand Chefs Association. (2005)
"The contributing chefs represent all areas of the profession. Their recipes celebrate the bountiful variety of fresh produce available and include indigenous ingredients which have created an eclectic and distinctive cuisine.
The photographs of the food are clear and stunning."
(from the book cover)
The great wines of New Zealand by Keith Stewart and photography by Kevin Judd. (2005)
"This unique guide presents for the first time an objective and market-tested appraisal of the elite wines and wineries of New Zealand. The author has identified those wines that have held their value over time and vintage, the surest measure of quality. It is well indexed and beautifully illustrated."
(from the cover)
Simple Chinese cooking by Kylie Kwong. (2006)
"Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are availaable at your supermarket and the recipes are friendly and straightforward."
(from the cover)
Belinda Jeffery's 100 favourite recipes by Belinda Jeffery. (2001)
"Here are 100 mouth watering, favourite recipes which will guide the least confident cook through the steps to make everything from the Simplest and Best Sticky Chicken Wings to luscious Mango and Mascarpone Cake."
(from the cover)
Colours of wine = Couleurs vin by Denis La Touche. (2004)
"Colours of Wine/Couleurs Vin" is a beautifully evocative portrait of wine making in the Languedoc region of southern France, with stunning images from the area of Saint-Chinian. Denis La Touche's photographs capture the changing seasons and the rhythm of the vineyard cycle with its many facets, conveying a profound sense of people and of place. A visual impression of the terroir from which these superb wines come. There is a foreword by well-known English master of Wine, Rosemary George. Text in both English and French."
(Amazon.co.uk)
Spice it (2006)
"Spice It offers up a selection of delicious and inspiring recipes from around the world, from the spicy chilli dishes of Thailand to the sweeter cinnamon-infused dishes of Morocco. Packed with fresh full colour photographs to inspire you to action it also covers the techniques of creating your own spice mixes and offers practical advice on grinding and storing your spices."
(Amazon.co.uk)
Steam it. (2006)
"Steam It comprises six chapters: Appetizers; Soups; Main Courses; Rice and Grains; Accompaniments; and Desserts. A general introduction discusses methods and equipment for steaming, and the advantages of steaming food, and also gives hints and tips. More complex recipes have step by step instructions. Detailed explanations make recipes easy to follow." (Amazon.co.uk)
Lust: food for lovers (2006)
"Got a craving to satisfy? Whether you need an instant hit of something salty, sugary or creamy, you'll find the perfect recipe in Lust. And if there's someone special to impress, the food in the Steamy and Sexy chapters will do the trick."
(from the cover)
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