Updated 11th September 2009

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Cooking from the Heart of Spain

Complete Indian Cooking

Meena trained in food technology and hotel management with the prestigious Taj hotel group. Combine that with a passion for food and you have a recipe (sorry for the pun) for culinary success. She has, in fact, packaged her talents and sold them on to the general public, but Complete Indian Cooking is about cooking from scratch with hardly a jar to be seen.

There are over 180 recipes in this volume which is really two books in one: Flavours of India and Indian Cooking for Family and Friends. Meena does not assume that you are a seasoned Indian cook so she introduces us to India’s Culinary Traditions, Favourite Ingredients, Cooking Tips and Kitchen Equipment.

The food is mouthwatering. I have a love of Indian food and I’ll enjoy eating my way through much of this book. The photography by John Freeman is first class, showing both the food and Meena to best advantage. It’s a large format book with great visual appeal and is a marvellous showcase for Meena’s food.

The recipes are broad-based and offer plenty of choice for both vegetarians and meat eaters. The meat of choice is, unsurprisingly, lamb but there are fish dishes aplenty as well as sweets. The recipes are easy to follow and are, for the most part, simple to prepare. The key to success is the combination of spices. There are no complicated cooking techniques and you’ll already have the kitchen equipment.

There are some stunning dishes here. Prawn Balichow is a favourite relish but I have only ever tasted the commercial varieties. This isn’t difficult to make and it’s lovely as part of a starter or buffet. Devilled Prawns would be a delicious alternative.

The chapter called Rice, Bread and Accompaniments has some lovely dips. Coriander and Mint Raita will be familiar to restaurant goers, as is Sabzi Raita served with Biryani. Lentils with Cream and Butter is real comfort food, rich and unctuous, so eat this with just rice or bread... not white sliced though.

Complete Indian Cooking is a book to use. It’s attractive and sumptuous but it would be a shame to keep it anywhere but the kitchen.

Chinese Cookery – Ken Hom

Ken was the first Chinese chef/cook/food presenter to make a real impact in the UK. Kenneth Lo had long been respected as a promoter of Chinese food in Britain, but Ken Hom had a TV series that coincided with renewed interest in cooking and all things foodie. This slightly nervous young man presented entertaining and fascinating programmes that introduced Chinese food to a country that was ready to accept new flavours and the excitement of frying with a wok with the gas turned high. We started to find Chinese ingredients in high street shops and a quick stir-fry seemed more appealing than a time-consuming roast.

Chinese Cookery is a book welcomed by those new to Chinese cooking and those who are well practised in that cuisine. Ken offers a wealth of information about ingredients, equipment, menu planning and technique, and then it’s on to the food which is marvellous. There are some additions to the first edition so now there is a selection of dishes that encompass both traditional family cooking and also some contemporary innovations.

I am not sure that Ken Hom has a “signature dish” but I have my favourites. Chicken Pieces in Black Bean Sauce is a recipe that is simple but delicious. The black beans are salty and tangy and they give the chicken a unique flavour that I have found to be quite addictive.  Cold Spicy Noodles are comforting and rich. I use peanut butter although Ken says that sesame paste is equally good. These noodles are so easy to prepare and it’s truly a meal in moments. If you don’t really like cooking you will love this one.

OK, so the TV series was well-timed but it’s the quality of Ken Hom’s work that has allowed him to stay at the top of his profession. Chinese Cookery has endured because the recipes still reflect modern tastes. Timeless!

Best British Dishes

A Delicious Way to Earn a Living

the modern investigative food journalists.

Michael started writing in the 1960s when food wasn’t the trendy subject it is today. There was little interest in the media apart from the occasional fright from contaminated corned beef. It’s perhaps an illustration of the lack of interest in food at that time that it was the banal corned beef that caused the scare rather than soft French Cheese or lobster.

Michael Bateman was Food Editor of the Independent on Sunday from its launch in 1989 till his untimely death in 2006, although he worked for lots of publications throughout his long and illustrious career including the Shields Gazette, Daily Herald, Daily Mail and many others. His books include Cooking People (no, it’s not about cannibalism, it’s a book of interviews with prominent figures from the world of food), and Good Enough to Eat, a study of food safety and nutrition which was shortlisted for the prestigious Andre Simon Award.

A Delicious Way to Earn a Living is a marvellous book of food writing from this man who was so very popular and respected. He was popular because he was good and he was good because he was writing about a subject for which he had a passion. Michael was cooking curry before it was Britain’s favourite food, and Paella before most people had even heard of it.

The articles are informative, accessible and amusing. He discusses the new (at that time) interest in vegetarianism. “Now, you wouldn’t call Ted Ray or Leo Tolstoy cranks would you? Or Pete Murray and Mahatma Gandhi. Or John Peel and Buddha.....?” That article is a witty testament to the passage of time, but names that are current are also represented. Sophie Grigson has an item all to herself and she obviously charmed Michael, who remarks upon her punkish hair and junk (I wouldn’t call them junk) earrings.

A Delicious Way to Earn a Living will introduce a new audience to the fine and amusing writing of the late Michael Bateman and will allow his faithful followers another chance to dip into this amazing treasury. Yet another quality volume from Grub Street.

The Art of Simple Food

Alice Waters was born in 1944, in New Jersey. She graduated from the University of California, Berkeley in 1967 with a degree in French Cultural Studies. She trained at the Montessori School in London before spending a year travelling in France.
 
Alice opened her restaurant Chez Panisse in California in 1971, serving a fixed-price menu that changes daily. The set menu format remains key to Alice's philosophy of serving only seasonal and fresh produce. The upstairs café at Chez Panisse opened in 1980 with an open kitchen, a wood-burning pizza oven, and an à la carte menu. Café Fanny, named after Alice’s daughter, serves breakfast and lunch, and opened 1984.

The Art of Simple Food is a book that has its entire focus on good ingredients, prepared without fuss. Alice starts with the basics but never confuses the reader with complicated cooking methods. It’s truly simple food but that’s not to say it’s bland or uninteresting. The dishes range from family fare to the more exotic Bagna Cauda.

The recipes, although good, solid and mostly familiar, have a Californian flavour that makes The Art of Simple Food an interesting read. It represents the style of food served in Alice’s restaurant and reminds us of trips to the Napa Valley. Quesadillas, Frittata, Pumpkin Pie all help to convince you that this isn’t a reprint of your grandmother’s cookbook.

Among the cake recipes is Cranberry Upside-Down Cake which has a real American feel and will be an ideal Christmas dessert. It’s an alternative to the classic apple Tarte Tatin and has the advantage of being less sweet and a bit more colourful.

Apart from the Californian slant there is plenty here to suggest that Alice Waters paid attention to her time in France. There are several Provencal dishes including the ubiquitous Ratatouille and Nicoise Salad.

The Art of Simple Food is an ideal cookbook for those who want a single volume that covers every aspect of cooking. Nothing is daunting for the novice and there are plenty of new dishes for the more experienced home cook.

The Road to Vindaloo – Curry Cooks and Curry Books

The Road to Vindaloo – Curry Cooks and Curry Books is part of a remarkable series from Prospect Books. The English Kitchen series looks at the history of dishes and their place in our cuisine. Other volumes include Trifle and Soup, but Early Vegetarian Recipes and Rhubarbarian will follow shortly. They form a fascinating study into what we eat and why.

The authors, Helen Saberi and David Burnett, are well placed to write a quality food-related volume. Helen has penned Noshe Djan – Afghan Food and Cookery, and assisted the late Alan Davidson in the compilation of the Oxford Companion to Food. David is a publisher who has won acclaim for his re-publication of Countryman’s Cooking by W.F. Fowler.

Our love of curry did, in fact, start before the Victorian era. The first mention of a curry in a cookbook was in 1717, although Nicholas Culpeper discusses in 1653 the properties of many of the spices that later were recognised as key curry ingredients. Of coriander he writes “... sends up unwholesome vapours to the brain, dangerous for mad people.” I hear that curry is often on the menu at the House of Commons; there is hope though, as the ever-popular mustard is said to be “...excellent for one that is troubled with lethargy.”

The charm of The Road to Vindaloo – Curry Cooks and Curry Books is that it’s a compilation from a variety of cookbooks. The attitudes they present range from the naive to the enlightened, with even the quintessentially English Mrs Beeton interesting herself in the preparation of a Chicken Curry with Chickpeas. She even recommends the use of ghee (Indian clarified butter) and that indicates that those returning from the subcontinent brought with them some traditional Indian ideas ...and perhaps some traditional Indian cooks.

Dr. Senn produced a good many cookery books before the First World War and until the 1930s. He is “famed” for such works as Tomatoes and Their Many Uses, and Special Dishes for Borstal Institutions. He notes that “...Madras curry is of the best classical period”, “...The Bengal artist is greatest in fish and vegetable curries”, and “...Bombay boasts of its particular gifts in its bomelow fish and popedoms.” I can find no reference to bomelow fish so I conclude that it must be extinct!

The Road to Vindaloo – Curry Cooks and Curry Books is a fascinating and sometimes amusing look at the food we love so much. We might not eat “authentic” Indian food but we seem to love our version of it. This book is a must for anyone who enjoys Britain’s favourite food.

Pepper – The Spice that Changed the World

The Branded Cookbook

The authors Nick Sandler and Johnny Acton have an amazing breadth of literary and culinary experience between them. Nick is the Creative Chef for Prêt A Manger and a well respected development chef. Johnny is a writer and journalist who has authored on topics as diverse as high altitude ballooning and the history of money!

The ingredients mentioned, for ingredients are just what these branded products become, are familiar and readily available. Staples like Kellogg’s Cornflakes, Quaker Oats, Vegemite (Vegemite??) and Heinz Tomato Ketchup. The recipes are certainly not all of the cheap and cheerful sort that I had expected. There are lobsters, mussels, salmon and Stilton to complement the Lea and Perrins and the Colman’s mustard.

I am sure we have all, with a sense of misguided guilt, concocted our own dishes using some of the aforementioned products. It’s a relief to find a real cookbook that acknowledges their quality, and encourages us to take that extra step and admit that the scrumptious fish supper was, in reality, Fish Fingers Coated with Oats, and Cornflakes with Hellmann’s Tartar Sauce!

The only product here that might cause the British home cook some problems is Skippy Peanut Butter. It’s a brand ubiquitous in the US but not so common in the UK. Use your favourite Peanut Butter and lie if necessary. Peanut Butter and Caramel Ice Cream has my vote. You have gotta love instructions that advise, “Squeeze on a good dose of caramel sauce and ripple it through with a shimmy of the hand.”

Camp Coffee (this has nothing to do with the Gay movement) will revive memories for anyone over the age of 50. It seemed the most common coffee around and was the forerunner of instant powdered coffee. It’s a combination of coffee, chicory and sugar and has long been recognised (by my aunty Jackie) as the essential ingredient in moist layered coffee cakes. The authors didn’t include my aunty's recipe but offer Creamy Coffee Layer Cake, which is a very acceptable alternative.

The Branded Cookbook is an unexpectedly good and sensible recipe book. The concept might, at first, seem strange but all the brands mentioned have been around for decades because they are practical, flavourful and reliable. I will feel no shame in using these recipes and I am sure I’ll add a few ideas of my own. A brilliant gift.

Spice Market

The author, Jane Lawson, has been involved with food in one way or another since the age of eight. She worked for many years as a chef in Sydney but moved into publishing, which has allowed her to combine her love of cookbooks and cooking. Jane is now the commissioning food editor at Murdoch Books. She is the author of Grub, Yoshoku, A Little Taste of Japan, and Cocina Nueva, as well as being co-author of BBQ Food for Friends which won a Gourmand World Cookbook Award.

The photography by Natasha Milne and Alan Benson is marvellous and combined with the two-tone pale grey and white pages gives Spice Market a gift-quality feel. It has over 250 recipes which cover the whole spectrum of dishes containing spices, from Beef with Spicy Chilli Crust to Hot Cross Buns.

Spice Market has over 430 pages so it’s safe to assume that nothing much is missing. It’s not only a gorgeous recipe book but it’s also a reference book that manages to resist being dry and academic. Each spice is described, and then it’s on to the recipes. A simple and rather obscure spice like juniper has five recipes but pepper has fourteen examples, with every colour of peppercorn represented.

It’s not just savoury dishes that rely on spice to give flavour and sometimes colour. Chocolate Star Anise Cake with Coffee Caramel Cream is a stunner. Sesame Halva Ice Cream makes an apt but unusual end to a Moroccan meal. We all know that Custard Tart lacks a very important something if there isn’t that characteristic sprinkle of nutmeg on the top: Spice Market has a Peach and Custard Tart that elevates the original to a memorable dessert.

There is a whole chapter devoted to spice pastes and another devoted to spice mixes. These are the sections that make this book so inspiring. There are blends here that are almost impossible to buy in shops unless you have access to a good exotic market. Berber Spice Mix is wonderful with all kinds of lamb dishes, Dukkah is an Egyptian staple and mostly used with oil as a dip for bread. Panch Phora is aromatic and gives an authentic taste of Bengal to simple dishes like fried potatoes. I’d buy this book for the Spice Mix chapter alone.

Spice Market is splendid and I’ll not only enjoy leafing through its pages but also cooking its mouth-watering recipes and learning more about delicious blends. It’s a treat!

Student Cookbook – Healthy Eating

Buonissimo!

Buonissimo is the latest offering from this young man. He has, I must admit, a certain sexy charm. He has that tee-shirted, designer-stubbled, southern look which some women find so attractive... OK, OK, so he decorates his books very well, but I’ll drag myself away and focus on the food.

This is a stylish volume with photography by Kate Whitaker who does a lovely job as usual. It presents recipes for just one person, a romantic couple, everyday suppers, easy but impressive recipes, and party food. Gino introduces some personal notes that add a little insight into the character of this man – a family man who appreciates the need for comforting meals for kids as well as classy dishes for formal evenings.

The recipes reflect modern tastes as you would expect from a young chef, but he is mindful of time constraints. There are plenty that are Italian in concept but others that are more international, like Curried Beans and Hot and Spicy Chick Peas. The book is no worse for those inclusions. This is, after all, the fashion of British eating.

It’s difficult to choose just a couple of recipes to illustrate the style of Buonissimo. The dishes are diverse but delicious with an unfussy, non-chefy look. Roasted Onions in Rosemary and Balsamic Vinegar are a traditional antipasti or a smart side dish for roast meats.

I enjoy both cooking and eating risotto of any kind, and Gino has a great example here: Risotto with Parma Ham and Vin Santo. You can substitute the Vin Santo with another medium white wine. This dish is not difficult to make but I think it’s good enough as a meal for friends at the weekend.

Limoncello and Lime Granita is a stunner! Any make-ahead recipe gets lots of points from me. Gino suggests this as a palate-cleanser between savoury courses. I’d be happy with this at the end of a rich or heavy meal or even just as a refreshing interlude on a hot (it could happen) summer afternoon.

Perhaps I should end by mentioning Gino’s Playboy Eggs! It’s got your imagination working but I’ll tell you that it’s just a cheeky name for a trendy breakfast of eggs, bacon, mushrooms and cheese. Served in a cup as Gino recommends, this would make a very special late morning snack. Perhaps that should have been included in the Romantico Chapter!

Buonissimo is bound to be as successful as Fantastico. Both the food and the author look great!

Buonissimo!
Author: Gino D’Acampo
Published by: Kyle Cathie
Price: £14.99
ISBN 978-1-85626-807-3

Curry – Classic and Contemporary

The author, Vivek Singh, is the executive chef at the celebrated Cinnamon Club in Westminster and the Cinnamon Kitchen in the City. He has previously penned The Cinnamon Club Cookbook and The Cinnamon Club Seafood Cookbook. Curry – Classic and Contemporary is a marvellous showcase for this man’s talent and unique perspective.

But what is Curry? We all think we know. We go out “for a curry”, “let's get a take-away curry”. But in reality it’s an Anglo term for any kind of Indian food. It seems that most Indians would be rather amused  by our notion of all Indian food being “curry” (or horrified at our ignorance). It seems that the misconception dates back to the British officers of the East India Company. These chaps spent their whole lives in India but couldn’t speak the language so when asked, the cooks would tell the officers that it was “curry” tonight rather than trying to educate the daft sahibs about the delicious array of other diverse dishes.

The recipes here are striking. I recognise the classics like Jungle Curry, Beef Bhuna, Lamb Rogan Josh, but there are many more that are new to me and very appealing. Nargisi Kofta Curry was a popular restaurant favourite in the 60s and 70s but has fallen out of favour as it’s a complex recipe for mass catering. It’s an Indian version of a scotch egg (boiled egg with a meat crust) served with an aromatic sauce. Those army officers in India would recognise this one.

I love Raan (leg of lamb) and Vivek has two versions. The Modern Raan is tunnel-boned and stuffed and makes the most wonderful presentation for a meal for friends. It’s a dish that takes a bit of work but you’ll find it’s well worth the trouble. The spices permeate the meat which will be succulent and flavourful. Your house will have a fabulous aroma that will excite your guests’ taste buds before they even sit at the table.

Curry – Classic and Contemporary is filled with recipes that are both of the moment and authentic. I am impressed and will enjoy cooking my way through every dish. A delight.

Curry – Classic and Contemporary
Author: Vivek Singh
Published by: Absolute Press
Price: £20.00
ISBN 9-781904-573883

Sauces – Classical and Contemporary Sauce Making

The Chinese Kitchen

Miss Vickie’s Big Book of Pressure Cooker Recipes

Good Old-Fashioned Jams, Preserves and Chutneys

Moveable Feasts

Tapas

Who wouldn’t love little dishes of delectable morsels? That’s the charm of tapas, lots of different tastes and textures. Tapas, the book that is, has pictures by one of my favourite food photographers. Any book that Gus Filgate is associated with is bound to be stunning.

Tapas is the flagship book of the celebrated restaurant El Parador. Both authors can cook every dish on the restaurant menu so it’s safe to say they know what they are talking about. Carlos Horrillo and Patrick Morcas have penned these lovely recipes that transport me back to Spain, to tapas bars with high counters groaning under the weight of an amazing variety of dishes.

Presenting a meal of tapas is just about the most casual form of entertaining. It’s convivial and a real ice-breaker, with everyone taking a little of this, a spoonful of that. It’s the culinary version of painting by numbers with each guest eating their choices in different combinations. It’s an ideal way of feeding lots of people with diverse tastes.

If you or your friends are vegetarian then you might feel that you have been short-changed with regard to dinner parties. There often seems to be a rather naff veggie option for non-meat eaters, and there are plenty of carnivores who don’t feel as though they have eaten unless an animal of some description had been sacrificed. Tapas, however, offers such a fantastic selection of dishes that you are bound to find lots to satisfy every dietary, cultural or ethical need.

It’s no surprise to see Tortilla Espanola (potato omelette) in the Vegetables chapter and this is lovely when made well. Serve it hot and fresh from the pan. Patatas Bravas are another staple of tapas bars and they are always popular and simple. Spinach and Cheese Parcels are a favourite at El Parador but this version uses ready-rolled pastry so it’s an easy one for the home cook.

There is so much here that is stylish and seriously easy and that’s got to be good. Purée de Habas Verdes (puréed broad beans with pan-fried garlic, rosemary and olive oil) has a real flavour of southern sunshine. It has eight cloves of garlic - don’t be tempted to cut down on that number. Even easier are the Fresh Marinated Anchovies which only demand a little chopping of garlic and parsley. That’s two tapas quickly sorted long before your guests arrive.

The fish dishes in Tapas are just as I remember them. There are plenty of squid but, for the less adventurous, mussels, prawns, scallops and even smoked haddock which could be welcomed by those who get anxious about “foreign food”. Hake Deep-fried in a Light Beer Batter is so good that you’ll be advised to make a double batch, and Char-grilled Sardines will tempt almost anyone when that distinctive and mouth-watering aroma wafts from the barbeque.

My favourite recipe in Tapas is for Chicken Croquettes. They will be familiar to anyone who has eaten in tapas bars either in Spain or the UK. It’s authentic and comforting and a dish that works well as part of a regular meal with a green salad and some tomatoes. Ham can be substituted for the chicken, or even vegetables - a flexible and delicious dish.

Tapas is a cracker of a cookbook. I am so impressed that I’ll probably be having tapas parties for quite a while. The recipes are suitable for summer al fresco eating, but equally for cold nights in with some fine sherry or a nice bottle of red. Hope we hear more from Carlos Horrillo and Patrick Morcas in the future.

A Kitchen Year

Student Cookbook

The Bollywood Cookbook

A Food Lover’s Treasury

I could offer many marvellous quotations from this volume... but then there would be no point in buying the book. You will want to own A Food Lover’s Treasury and indulge in long leisurely evenings in front of your winter log fire (OK, sit near the radiator), reading and enjoying.

A Food Lover’s Treasury would provide ideal material for after-dinner speeches at caterer’s conventions or food-writers’ dinner dances. “He was a bold man that first ate an Oyster” was an observation from Jonathan Swift in Polite Conversation. “Cookery has become an art, a noble science; cooks are gentlemen” will be a sentiment promoted by most of you who will appreciate this volume... the author of this quote was Robert Burton (1621) and obviously his quill ran out of ink before he added “... and ladies.”

Woody Allen always has a droll view of society. From Annie Hall comes: “There’s an old joke. Uh, two elderly women are at a Catskill mountain resort, and one of ‘em says: ‘Boy, the food at this place is really terrible.’ The other one says, ‘Yeah, I know, and such small portions.’”

It’s not just the pithy one-liners that find a place here. There are plenty of longer excerpts that give a taste (if you’ll pardon the pun) of the original publication: D.H Lawrence - Sons and Lovers, Charles Dickens - David Copperfield, and George Orwell – In Defence of English Cookery.

A Food Lover’s Treasury is amusing and charming. You don’t need to be a consummate foodie to appreciate this book. Anyone who loves fine words and good writing will devour this with relish.

Indonesian Food

Party Time – The Party Recipes You Must Have

Vegetarian Cooking – A Commonsense Guide

The Golden Book of Chocolate

India – One Man’s Personal Journey Round the Subcontinent

Miniature Feasts

The Connoisseur’s Guide to Oils and Vinegars

Traditional Spanish Cooking

The Complete Robuchon

A Table in the Tarn

This is a charming volume of soft and sepia colours, and photographs by Jonathan Buckley. It’s stylish but resists the temptation to be too stereotypically “Country French”, it’s more about showing “Real French”. There are plenty of pictures of neighbours and staff who have played a big part in the success of the venture. The buildings are honey-coloured and typical of this part of the world, and just a flick through the pages will encourage you to follow in Orlando's footsteps... but read the book before you sell your home and head south.

A Table in the Tarn is divided into two parts; it’s almost like two different books. The Story of the Manoir is the first section and will drive away any romantic notions that you might have about renovating an old French pile. The tale of the plumber who filled the house with water from dozens of leaks - freshly plastered walls and ceilings being hacked away and treasured possessions being ruined - will be enough to make you think twice.

And then there is the language problem! French TV wanted to make a documentary about the Manoir. During a tricky piece of pastry folding, presenter Hélène Bassas asked Orlando: “Vous êtes là depuis combien de temps?” To which Orlando replies, “Une heure dix à peu près dans un four chaud.” (“How long have you lived in France?” “An hour and ten minutes in a hot oven.”)

The Recipe section of the book is divided by course and there are some lovely dishes that make the best of local ingredients. “Le Cake” is a popular French appetizer or even a starter. It is a savoury “cake” which can contain bacon, cheese, olives, onions or sausage and it’s almost always loaf-shaped. Orlando’s version has bacon, black olives, Reblochon semi-soft cheese and herbs.

The Ultimate Strawberry Tartlets are impressive but not difficult. Other soft fruits could be substituted making this a versatile and very posh dessert. The pastry uses Demerara sugar which gives a nutty crunch to the base. Mascarpone supplies the creamy filling and the final result is a stunner.

A Table in the Tarn will be a fascinating read for anyone considering a serious move to France but also for anyone who loves good food, either French or British.

A Year at Ballymaloe Cookery School

The Connoisseur’s Guide to Tea

Traditional Teatime Recipes,

A History of Food

Made in Great Britain

After two years studying catering at the then Knowsley Central Tertiary College in Roby, he got a job at London’s Royal Garden Hotel, but he hated it with a will known to few. “Being locked in the fridges is one of my memories. I couldn’t handle it and would cry myself to sleep.”

The negative experience at the Royal Garden Hotel sent Aiden back to his northern roots and saw him trying his hand at Chester’s Grosvenor Hotel where he stayed for 18 months. “I kept on going in for nothing and after four weeks they got p***ed off and offered me a job as a commis chef.”

After the Grosvenor Hotel he gained more experience in restaurants in Wilmslow and Leeds, before finding work at Adlard’s in Norwich. There, still only 21 years old, he was made head chef and by 22 he became the youngest chef to win a Michelin star. “I’d never worn a suit in my life and here I was being asked to a Michelin dinner at the Savoy in a bow tie! I was in the same room as Marco Pierre White, Gordon Ramsay and Raymond Blanc – it was totally overwhelming.”
 
Aiden found his niche in London at last when, in 2006, he was appointed head chef of The Grill at the Dorchester Hotel in Park Lane. He generously admits that he owes much of his success to his dedicated and talented team and the amazing facilities.

Made in Great Britain is stylish and impressive. The cover has been thoughtfully designed and has a young and masculine feel. The photography, both black and white, and colour, by Sue Atkinson, is superb. Lovely pictures of the food are contrasted by action shots of Aiden and staff.

Although both the chef and the dishes are undoubtedly “Made in Great Britain”, not all the ingredients are home grown. This book is a reflection of modern British food rather than uniquely British produce. Having said that, Aiden has presented a showcase for the best that these islands have to offer. He takes pride in all that is good and so often overlooked.

The recipes sound chefy, having titles that read like descriptions (Sea Bream with Lemon Sauce, Crayfish and Sage Risotto), but any competent home cook could tackle these in a domestic kitchen and be assured of spectacular results. There are lots of dishes that are simple so start with those and give yourself a bit of confidence. Strawberries with Whisky Granite is a stunner and imaginative but so easy.

Made in Great Britain is the ideal recipe book for any serious home cook. It’s well written and inspiring and will hopefully not be the last from Aiden Byrne.

Cooking for Baby

Middle Eastern Cookery

Easy Peasy

Twinkle, Twinkle Little Stars

Kitchen Essays

Pizza – A Global History

Making Fine Chocolates

Cooking on The Bone

Pancake – A Global History

The Connoisseur’s Guide to Whisky

This amazing volume is a comprehensive directory of over 100 whiskies, including Scotch single malts and blended whiskies. This isn’t a guide to Scotch; it encompasses whisky from the United States, Ireland and Japan. You’ll learn how to taste whisky and appreciate the differences between, say, Irish and Scotch which are many and distinct, even to my unpractised palette!

There are many who will think that the author, Helen Arthur, has the best job in the world. Her whole career has been spent in alcohol! She has penned, amongst many others, The Single Malt Whisky Companion, one of the world’s bestselling books on the subject. Whisky Water of Life won the Best Spirits Book in the World Award 2000. Both these are published by Apple Press.

Helen was made a member of the Keepers of the Quaich in 1999. This was in recognition of her work in promoting “the advancement, standing and reputation of Scotch Whisky”. I know you are too shy to ask what a Quaich might be, so I’ll put you out of your misery and tell you that it’s a special kind of shallow two-handled drinking cup or bowl. It derives from the Gaelic “cuach” meaning a cup. OK, so I looked it up!

There are more whiskies listed in The Connoisseur’s Guide to Whisky than you are likely to find in your local supermarket and each of the 100 or so entries is detailed, giving history, owners, location, contact information, colour, nose and taste, in fact there is everything you could ever want to know about any particular whisky apart from who designed the label! Helen even tells us if there is a visitor’s centre. Now there’s a thought!

The Connoisseur’s Guide to Whisky lists some unique distillations. Klochoman on Ilay produces New Spirit which is clear. The first bottling will take place in 2010 when the spirit will be four years old. Helen reckons this one shows great promise.

Helen Arthur has presented a marvellously illustrated catalogue of world whiskies that any connoisseur would love to own.

Kids Parties

Fresh Eggs Don’t Float

have collected and compiled a treasure chest of good advice that they are happy to pass on to novice cooks. Fresh Eggs Don’t Float has a number of recipes but it’s more a book of cooking tips laced with witty observation.

Lara and Caroline are friends who have a passion for food. Although separated by the Atlantic, they decided to further that interest by cooking a new recipe every day for a whole year. Now, I reckon that’s quite an undertaking! Many of us view the prospect of preparing a new dish for every day of a weekend with a mix of horror and adrenalin-pumping anxiety.

Fresh Eggs Don’t Float is the result of culinary collaboration and a wealth of experience. There are charming quotes from famous chefs, food writers and food lovers that express their passion for cooking. Louis Armstrong loved beans and rice so much that he signed his letters with “Red beans and ricely yours”. The celebrated American chef and food writer, James Beard wrote “I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking.  I like good cooking”.

If you have a terror of all kitchen-related things then this is the book for you. It pretty much starts with the assumption that you have an empty kitchen and no idea! The authors offer lists of equipment, utensils, gadgets that are either essential or nice-to-have. Once you have the hardware you’ll be considering food and so Lara and Caroline steer you through stocking the storecupboard, spice rack, freezer and fridge.

Each chapter focuses on a particular food and discusses that item in considerable depth. Let’s take Chicken as an example. Did you know, dear reader, that chickens are considered to be the closest living relatives to Tyrannosaurus Rex? The lifestyle and life expectancy of chickens is described (battery, barn reared, free range, organic). There are some good safety tips as well. It’s said that there are more chickens than people on earth and that they can be vicious. I guess a good safety tip would be “Don’t annoy the chickens”. There is lots of sensible information on stuffing and cooking methods.

Fresh Eggs Don’t Float will make you smile but it is good solid food writing. It presents information on shopping for produce, food preparation and cooking. Its light-hearted style makes its serious advice more accessible to a new cook.

European Peasant Cookery

Home Made – Good Honest Food Made Easy

Home Made – Good Honest Food Made Easy is divided into 11 chapters that reflect Tana’s key foods. The recipes are easy and designed to allow the cook some quality time with family and friends - lots of dishes that can be made in advance. This is something of a lifestyle book and presents a vision of convivial gatherings around the kitchen table... if you are lucky enough to have a kitchen table!

Soup is the original comfort food. Quick and easy to prepare and full of good things. It’s the sneaky way for hard-pressed mums to stuff some camouflaged vegetables into reluctant kids but these are smart recipes and good enough for entertaining - Sweetcorn and Coconut Soup, Sweet Potato and Carrot Soup with a Chilli Oil Sprinkling.

Pies of any sort make impressive meals. Tana has individual Chicken and Mushroom Pies. These would be ideal for children who when given shares of a big pie complain that Wayne got a bigger slice and Tinkerbelle-Twinkle got an extra mushroom. Ahh, the joy of family life! Tana lives in the real world and uses ready-rolled pastry.

Cinnamon Beef Stew is the dish you should make if you want to sell your house. I know the agents say you should have the enticing aroma of fresh brewed coffee but trust me, the hint of cinnamon in this stew will get any viewer reaching for the cheque book... well, at least they will say you have a lovely home!

Smoked Fish Pâté has a wonderful texture. Tana presents hers in a dish although it’s a handy starter served in small individual ramekins.  Kippers are a healthy oily fish so you can feel good about offering this pâté to your family and especially if you can persuade them to eat brown wholemeal toast on the side. It’s best to use the fishmonger’s kippers but not many of us have access to a wet-fish shop. Boil in the bag kippers will work just as well.

Tana Ramsay has the taste for the good things in life and so has included a chapter devoted to Chocolate. Nothing wrong with that! White Chocolate Cake with Dark Chocolate Topping is a no-bake cake with a biscuit base and a filling of cream and melted white chocolate. It has a gorgeous drizzle of dark chocolate sauce to finish. You’ll find yourself making this one often.

Home Made – Good Honest Food Made Easy has recipes that are a bit different but still sensible. Tana Ramsay is a mum with little time but plenty of imagination and talent.

The Big Book of Thai Curries

The Connoisseur’s Guide to Herbs and Spices

Desserts

Desserts has a marvellous selection of recipes. Rachel and Ting have chosen well with a balance of both classic and contemporary. The text pages are open and clear with an almost Art Deco feel. Very attractive without being over-designed.

There are 250 international and thoroughly delicious recipes here. These are so diverse that this book is bound to have broad appeal. People with special health needs are not forgotten. There are quite a few recipes that are marked as being suitable for those with specific food allergies. This is a great idea and one that should be adopted by more food writers.

The desserts are divided into 17 different groups as well as a section for basic recipes. There is everything here from Fruit Desserts to Fritters. There are Warm Puddings and Soufflés as well as Frozen Desserts and Ice Creams. Lots of simple dishes are included but the more experienced cook will find plenty of inspiration. There isn’t anything here that could be described as challenging and there are a host of step-by-step illustrations to help with unfamiliar techniques.

Cupcakes are the trendy dessert just now and there are 18 scrumptious examples. None of them is taxing but all of them look elegant and stylish. Banoffee Cupcakes have my vote... or perhaps Orange Sour Cream Cupcakes... but I’ll go for the Low-Fat Chocolate Cupcakes. I need to choose something virtuous as I’ll be trying all the other 249 desserts before too long!

It’s nice to see a section on Candy. Sweets can be just as acceptable as more traditional desserts at the end of a meal. Coconut Ice is a perennial favourite and ideal as the finale to an exotic Indian or Middle Eastern dinner. Peanut Brittle is easier than you would imagine and the only disadvantage is that you will never seem to manage to make enough. Trust me, this is moreish!

Desserts is impressive with enough new and unique recipes to fire the interest of even the most enthusiastic of home cooks. My collection of cookbooks is considerable but I am happy to add this one to my shelves. This is great value and it stands a good chance of being this winter’s best-seller.

Cupboard Love

Easy Entertaining

Easy Entertaining is not only a cookbook, it also has styling and presentation suggestions. It’s a one-stop entertaining manual that will give the novice party-giver some confidence and the seasoned bash-thrower a different perspective. There are over 250 stress-free recipes to enhance any occasion.

Darina offers advice on menu planning, creating atmosphere (I personally am not keen on mirror disco balls), getting the party going, and choosing wine and drinks. If you are new to entertaining then you should read these chapters before you buy the crate of Newcastle Brown and the cheese puffs.

The most challenging element of your venture will be deciding what type of “do” will be most appropriate for your guests. If the average age of those friends is 5 ¾ years then you might consider looking at the Children's Food chapter rather than Formal Suppers. A Big Brunch could be the way to go if you have family who have a long drive home, and Prepare-ahead Suppers will give you no-fuss dishes for those evenings when time is an issue.

The recipes are broad-based and exciting. You can mix and match all of these. Icky Sticky Sausage Wraps from the Children’s Food chapter could be used as part of an adult brunch. Gateau Pithivier with Gruyere and Ham from the Portable Food chapter could easily be enjoyed as part of a formal supper. Darina Allen isn’t going to come round and smack your leg (not legal now) if you have your own menu combinations.

I’d be happy to munch my way through all these recipes. There are stylish snacks like Rory’s Spicy Popcorn which couldn’t be easier. The spices in question are chilli, pepper, cumin, curry powder, fresh ginger and garlic. Mouth-watering! Temari Sushi (Clingfilm Sushi) is new to me but what a great idea. Sushi rice is formed using the aforementioned clingfilm. Attractive little balls are simple to produce and a lot less terrifying than the usual rolled varieties of sushi.

The Slow Food chapter has some comforting winter warmers. Beef and Oxtail Stew with Parsnip Mash isn’t difficult to make and has a rich texture and flavour. What could be better on a cold night, followed by Steamed Sultana Pudding? Then there is Slow-roasted Shoulder of Lamb with Cumin Seeds. Now, this is almost no-cooking cooking. Put in a low oven and leave for a few hours. Your kitchen will be filled with the most delicious aromas.

Easy Entertaining isn’t just for entertaining. It’s simply a great cookbook with inspiring recipes that will become family favourites. Another success, Darina!

Divine – Heavenly Chocolate Recipes with a Heart

Hamburger – A Global History

Hamburger – A Global History is a small-format book but it has a quality feel to it and a wealth of historic and iconic illustrations. The author Andrew F. Smith is a hamburger aficionado but obviously doesn’t spend all his time in fast-food joints. He has found time to pen The Encyclopaedia of Junk Food and Fast Food, and he edited The Oxford Companion to American Food and Drink, and teaches culinary history at the New York School, New York.

Either you love or loath the ubiquitous burger but we probably all agree that it’s here to stay. So the question is “Why is it here?” and why is “here” all over the world? Hamburger – A Global History considers not only the nutritional nature of the patties but their social impact. I doubt that any food product has caused more outrage or adoration than these ever-present meat-filled buns.

At the time of publishing, McDonalds boasts sales of over 100 billion hamburgers, which works out to be about 16 hamburgers for every person alive in the world. The statistics are mind-blowing! The hamburger has however been an American classic since the 1890s and was on sale in every diner, cafe and restaurant in the US by the 1930s.

Did you know, dear reader, that the first commercial hamburgers sold outside the USA were served in Paris? They were served to expats in the 1920s. I note that a “Macdo” is still the food of choice for many visiting Americans. Furthermore, The McAloo Tikki Burger is the best selling burger in India! The first burger chain in India was Nirula’s in the 1950’s. Their menu included Paneer Burger, Mutton Maniac Burger, French Flip Burger (chicken) and Crazy Pea Burger (made from dried peas).

We in the UK preferred our fast food to be a little slower than Mcdonalds so embraced the Wimpy Bar. These are a dying breed of burger restaurants with an unexpected touch of civilisation. You get a real plate with real cutlery served by a waiter who is often real and you can wash your meal down with a nice cuppa tea...with a saucer!

Hamburger – A Global History offers us a comprehensive exploration of the ever popular fast food and considers the future. It’s a thoroughly entertaining read and a “must read” for anyone who has either an interest in food in general or who has concerns over the globalization of meat-based fast food.

Quick and Easy Low-Fat Cooking

How to Cook for Food Allergies

Lucinda Bruce-Gardyne is a chef and co-author of award-winning Leith’s Techniques Bible. She has not only taught but has run her own catering business. She has three children, two of whom have food allergies. Lucinda is well-placed to give advice born of first-hand experience.

If problem foods were ingredients such as truffles, larks tongues in aspic and fillet of aardvark then this book would never have been written. It’s common foods that cause the difficulties. Eggs, soya, nuts, gluten and dairy are the main culprits. If you want to have a varied and interesting diet then you need to know how to substitute these foods for ones that will not present symptoms. Lucinda gives you all the advice you’ll need to make those substitutions.

How to Cook for Food Allergies has three parts, the first being Living with Food Allergies. It’s probably the most important element of the book as it deals with how to avoid problem foods, eating out and travelling, and eating a balanced diet on a restricted diet.

The second part of How to Cook for Food Allergies tells us how to substitute ingredients, and each of those common problem foods has a chapter. Read this and you’ll start to see the light at the end of the culinary tunnel. Lucinda offers us the prospect of real food that doesn’t taste like a compromise.

The third part introduces the recipes and you’ll linger over these because they are good, flavourful dishes that are easy to prepare and will be appreciated by the whole family. Gone are the days of cooking two different meals to accommodate allergy sufferers as well as those lucky folk who can eat everything down to the pattern on the plate.

Moroccan Chicken, Apricot, Olive and Saffron Tagine is aromatic and exotic but free of dairy, gluten, eggs, nuts and soya. Lasagne al Forno will become a favourite if you use gluten-free pasta. There are lots of allergy-aware products in supermarkets today. Gluten-Free White Bread uses potato flour, cornflour, tapioca flour and rice flour instead of the conventional strong wheat bread flour. The same recipe can be used to make pizza.

How to Cook for Food Allergies is a practical cookbook that will be a god-send for anyone who either suffers from food allergies or cooks for someone with a food intolerance. It’s well-researched but not over technical. It’s sure to become a best-seller.

500 Pizzas and Flatbreads

The Legendary Cuisine of Persia

Margaret Shaida, the author, was born in England but moved to Iran when she married. She lived there for 25 years and learned to cook from her mother-in-law, friends and other family members.

At first glance you might find it difficult to see the relevance of Persian cuisine in modern Europe but there are a few clues to its impact. The Old Persian bâdangân became al-badinjan in Arabic, alberjinera in Spanish, and finally aubergine in French and English. The word Spanish has its origin in the Old Persian espenj, orange came from nârang, lemon came from limoo.

The Moghuls (Mongols) invaded Persia and adopted the language, cuisine and religion of their new land. Two hundred years later Tamerlane, a direct descendant of Genghiz Khan, set his sights on India and took with him the traditions of the Persian court and kitchen. Biryani is the Persian word for baked, nan was introduced to India by the Persians and was baked in a tanoor which later became a tandoor. It’s certain that India has changed the original Persian dishes and made them her own. They might have the same names but they are spicier now.

The recipes are divided by type with a chapter on bread being first. This might seem strange but bread has an almost mythical importance even in the modern Iranian home. It’s never wasted or allowed to fall to the floor. Left-overs are made into breadcrumbs rather than being thrown away.

There are delightful recipes here. They have subtle and aromatic flavours rather than being hot with spices. Rice dishes are held in high esteem but poorer families might only eat these on festival days. Rice with Herbs (Sabzi Polow) is perfumed with parsley, coriander, dill and chives. Rice with Dried Fruit and Nuts (Ajeel Polow) is substantial and delicious with minced lamb, crisp fried onions and dried cherries.

Kebabs are now familiar to us in the west. Margaret Shaida offers us a mouth-watering selection all of which will be more succulent and tasty than the dodgy examples found in late-night take-aways from Brighton to Beijing. Lamb Fillet Kebab is delicate and tender and you’ll notice the difference.

Pickles are traditionaly a big thing in Iranian homes so Margaret has included several interesting ones. Pickled Shallots are easy to produce although a bit time-consuming. Make large quantities of these and you’ll have something different to offer guests. Try them and you’ll agree they are worth the effort.

It’s always tempting to just jump directly into the recipes in cookbooks. Don’t do that with this book. You’ll miss so much fascinating information. Claudia Roden has said “...the background and history of the food is both a joy and a precious contribution to the world of gastronomy.” If you have a serious interest in food then you will find this book enchanting.

Dorling Kindersley's "blogabeer"

Deuchars IPA

Great British Cheeses

The photography by Will Heap is marvellous with crisp detailed pictures of every cheese mentioned. There are over three hundred of those and that’s a surprise. OK, so the French have a few more but their country is four times the size of the UK so I reckon that we are giving them a run for their money, not only in varieties per acre but also in quality.

Jenny has campaigned for high-quality, independently produced food since 1991. She has written books, articles and restaurant reviews and has founded Gastro-Soho Tours offering guided tours of London’s best cuisine.

This volume is an education. A comprehensive look at not only the cheeses themselves but also a history of cheese making, types of cheese and buying and serving cheese. There are chapters on Fresh, Soft, Semi-Soft, Hard and Blue cheeses so it’s easy to find just the type you are looking for.

The information here is amazing. Y-Fenni (I do love this cheese although it’s difficult to find outside South Wales) has a description of manufacture, texture and flavour, a location map and the picture. That’s not all... Size – D18cm, H5cm, Weight 1.5kg, Shape – wheel, Milk – pasteurized cows, Rennet – vegetarian, Type – modern. Jenny doesn’t tell us how many children the cheese producer has nor the names of the cows but I think those are the only omissions.

Each of the three hundred cheeses included in this volume has the same in-depth profile. You can see why I consider Great British Cheeses to be one of the most informative cheese books around. Our best cheeses are not copies of continental favourites but are unique to Britain and this book is a tool to enable you to choose the ones that you’ll enjoy most. Have a look in local cheese shops when you next take a few days away. There are some truly delicious surprises!

The Cooking Book

Stylish Thai in Minutes

Food GLorious Food

500 Cocktails

Ballymaloe Cookery Course

Easy Japanese Cookbook

Quick and Easy 20-minute Meals

We would all love the luxury of unlimited time to devote to food preparation but that’s not the real world. Your 6 year old needs a quick meal before you take him for after-school Latin, your 9 year old only has an hour at home before he needs to be at ballet class. You want to feed the family good food but fast.

This, dear reader, isn’t rocket science but Catherine Atkinson offers good advice (she does with all her books) to enable you to save time but present delicious and healthy meals. There is information about setting up a storecupboard with the basics, storage and freezing, and planning ahead. A few pages of reading and you’ll be ready to start cooking.

Cutting back on preparation time doesn’t mean cutting down on taste, comfort or quality of meals. There are lovely recipes here that compromise nothing for the sake of speed. You’ll find chapters on snacks and light meals, meats, fish, and vegetarian. Something for everyone.

Fish Fingers and Beans doesn’t sound like it should have a place in a cookbook. Take the time to read the recipe and you’ll find that this is quite a classy meal with cannellini beans, olives, sweet chilli sauce and pitta bread. Spicy Seafood Pasta is a posh alternative to fish fingers, and you’ll be eating in only 15 minutes.

The vegetarian section offers Mixed Vegetable Stir-fry with Teriyaki Tofu. It’s exotic with rich flavours but still only takes 20 minutes to make a meal for four. Staying with the oriental theme, Hoisin Pork Skewers would make a spectacular presentation for either a fast meal or as a starter.

Dessert is often forgotten when you are pressed for time. Fresh fruit or yoghurt always seems such a cheat so how about Hot Chocolate Pots or Pear and Cinnamon Tarts? How impressed will your friends be when you apologise for ONLY preparing Mango and Lime Syllabub!

Quick and Easy 20-minute Meals is a well-written and useful cookbook. The only thing you will dislike is that you will no longer have lack of time as an excuse for not cooking. The guy at the local take-away will think you have moved.

Wise Words and Country Ways for Cooks

Simple Pleasures

Vatch’s Thai Street Food

Irish Traditional Cooking

Ricelands – The World of South-East Asian Food

Mary Berry - Desserts

This volume has a wealth of recipes that are guaranteed to work. Mary has been voted among the top 3 by BBC Good Food for the category “Most Reliable Celebrity Cook Books”. Desserts also has the advantage of fine step-by-step photographs. For that reason alone this book should become a best seller. The timid and inexperienced home cook is led painlessly through every stage of the recipe.

Mary covers the whole gamut of desserts. The recipes are divided by type – Special Desserts, Cakes, Pies, etc. I found it difficult to choose some favourites as each recipe is so well presented and photographed by David Murray – he did a superb job. But I managed: I don’t think there is a single sweet delight here that wouldn’t be a winner. One of the easiest of this collection has got to be Cherries Glacés. This is a lovely dessert to make ahead of time, and it’s a stunner. It has a “why didn’t I think of that” order of simplicity. It’s a good illustration of why Mary Berry continues to do what she does, and the rest of us just enjoy the results.

Mincemeat and Pear Flan would be a great alternative to mince pies at Christmas. Once again a simple recipe but Mary manages to think outside the box of tradition. There are still plenty of the usual dessert suspects and this book is given balance by their inclusion.

Desserts is packed with lovely recipes but its strength lies in the detailed instructions. There are several pages of chocolate cake decorations, fancy pastry edges, fruit tartlets, biscuit decoration. Mary has taken as much trouble over presentation as over the desserts themselves. You’ll be producing professional-looking puds with confidence in no time at all.

Desserts is destined to become a standard. It’s an attractive book with over 200 scrumptious recipes to inspire and entice.

In Praise of Poteen

A Summer in Gascony

I know this part of the country very well and I can vouch for the quirkiness of the region that Martin Calder documents so well. The language IS still French but with a difference. The name Martin might seem simple to pronounce for us Brits and indeed the majority of the French population, but he became Martaing to Martin’s local friends. (Should have rechristened himself with an easy Gallic name like...er, Vercingétorix.)

Martin spends a summer working in Gascony and encounters characters who are warm, hospitable and full of humour. It’s a different pace of life from that of Paris or other big cities and Martin’s experiences were richer for it. Yes, the natives were friendly and there is even a hint of romance in the shape of a lovely German lass called Anja.

Jacques-Henri, a farmer and Martin’s employer, and his family are welcoming and give Martin a home for the summer. Even the stray dog Pattes (paws) is pleased to have him around. They, together, provide the backdrop to the season’s adventure.

There are wonderful food-filled interludes with plenty of paing et du vaing (bread and wine) but also Cassoulet, cornichons and the Mechoui which is a North African whole roast lamb so often the centre-piece of large gatherings and celebrations. There is an evening of Pastis and Peanuts and many encounters with live livestock and dead livestock. This is still France, where food is pivotal.

A Summer in Gascony offers a realistic look at southern French life. Martin describes the authentic French Market Day as not just resplendent in peppers and garlic but also seriously big knickers. This is a book filled with scenes that will make you smile.

Martin Calder has managed to capture the flavour of Gascony. It is independent and coulourful. Its people embrace outsiders who appreciate its unique history and heritage. This is a lovely holiday read or a book to inspire next year’s tour de France.

The World’s Best Restaurants

Tasting Italy – A Culinary Journey

Italy has a reputation as a food paradise. Not only because there is an abundance of quality fresh produce but because the Italian housewife sets high standards in both market and restaurant. It has been argued that Italy has the highest general standard for restaurant food in Europe. It might be mostly Italians that argue, though, and they are indeed very good at it!

This is a marvellously well-written travelogue with a good selection of classic Italian recipes. All the main regions of Italy are included so you have a comprehensive guide to all things culinary, and quite a bit on Italian literature, history and culture. Alice walks us through city streets and even suggests favourite eateries.

The author’s words paint pictures of Italian food in a truly charming and mouthwatering fashion. She writes this of a stay with friends in Florence: “I still clearly remember climbing up beautiful narrow stone steps all the way to the seventh floor with my suitcase before entering the enormous bare living room, with a fire burning in the grate and a spit turning. This friend welcomed me with a meal I shall never forget. It consisted of just grilled meat, unsalted country bread and pure, good Chianti.”

Tasting Italy has recipes that are authentic and tempting. They are conveniently indexed at the back of the book for easy retrieval when you decide that, yes, a real Italian meal is tonight’s plan. There are around eighty recipes so there will be something for every taste. They honestly are not technically challenging but are very flavourful, with the expected Italian flair for the elegant rustic.

There are quite a few familiar dishes here: Minestrone, Panna Cotta, Risotto alla Milanese but there are so many others that might be new delights: Spaghetti alla Puttanesca or Whores’ Spaghetti is robust and full bodied... just like many of its namesakes! Cassata alla Siciliana or Sicilian Ricotta Cake is so simple but a real stunner for the end of your Italian dinner party.

This is an enjoyable insight into the Italian attitude to food and eating. It’s a book to take with you on your next trip.

Tea – A Journey in Time

The Complete Traditional Recipe Book

The Slow Food Story

India’s Vegetarian Cooking

I Was a Potato Oligarch

Calamity and Courage

The author Belinda Morse is the great-granddaughter of the Victorian artist John Hanson Walker, who exhibited the portrait of Ethel Grimwood at the Royal Academy, and the search for that portrait is in itself an interesting journey.

Calamity and Courage is the story of Ethel Grimwood and Manipur and it’s a tragic tale of Government mismanagement and unnecessary loss of life. It’s the kind of story that would make a romantic adventure film, a cross between The Life of Florence Nightingale and The Far Pavilions.

There was a lot of family in-fighting around the court of the Maharaja of Manipur which necessitated the resignation of one Maharaja and the placement of another. The manipulation of events by the Indian Government (British Government in India) seemed to have rocked lots of boats, which led eventually to a massacre in 1891.

Ethel was marooned in the residence with a small force of armed men and an increasing number of injured. It became evident that they would all lose their lives if they stayed put so it was decided to start out under fire to seek help, not only for themselves but for those officers and men who were by that time held captive at the Maharaja’s palace.

After many days of hardship they were rescued by friendly forces and conducted to safety. It was, however, many weeks till Ethel discovered the fate of her husband and the other captives. The uprising against the British was big news and Ethel was given recognition for her service to the injured men. She was even invited to meet Queen Victoria (who took a great interest in events in India) to be awarded the Red Cross medal.

It seems that Ethel and her husband had a good relationship with the Indian Princes who had treated them not only with polite courtesy but with warm friendship and generosity. They seem to have been unwitting victims of political infighting and both suffered for the prejudices of those in authority.

Calamity and Courage is a book filled with Victorian attitudes but it presents Ethel as a young woman with a bit of grit and loyalty to the princes who were once so kind to her. An amazing read.

The Wagamama Cookbook

Meeting the Medicine Men

The Edible Mushroom Book

Fabulous Food

Spain Body and Soul

Recipe Scrapbook

Chinese Food Made Easy

My Mercedes is Not for Sale

Cooking in a Bedsitter

East Meets West

This is a celebrity charity cookbook and supports the 2004 earthquake and tsunami victims. It has a whole host of “big names” but perhaps the names that you might not recognise are of the two women who deserve the most thanks and praise.

Barbara Jayson lived for many years in South East Asia and whilst living in Indonesia started a charity called The Foundation for Mother and Child Care. She was awarded an MBE for her work in Indonesia in 2004. Jenny de Montfort was born in Sri Lanka and grew up in Nigeria and Cameroon. Whilst living in Indonesia she and a friend compiled a successful cookbook for charity which inspired this book.

It does your heart good to know that people will devote time to help others when disaster strikes. Nigella Lawson was one of the first to pitch in, but food and wine writers, photographers, PAs and publishers all did their bit to produce a book that the public would really want to buy. This book is the tangible proof of their success.

The list of celebrated chefs, cooks and worthies is long but you’ll see who they all are when you buy the book so I’ll just pick a few recipes that I know my dear reader will enjoy.

Anton Edelmann offers Baked Figs with Goats Cheese and Coriander Salad. This is a real fusion dish and that is the theme for these recipes. It’s the combination of East and West that produces something special.

Bill Granger has donated his scrumptious recipe for Coconut Pancakes with Banana and Passion Fruit Syrup. You know how easy pancakes are but Bill gives these a tropical twist.

Gennaro Contaldo is a chap I know to be generous with his time so it’s no surprise to see him here. His contribution is a tangy Orange and Fennel Salad. Refreshing and light.

I must include Nigella Lawson as she was kind enough to get the ball rolling and she must have many calls on her time. Thai Crumbled Beef in Lettuce Wraps is very Forever Summer... er, the recipe is even if the weather isn’t!

This is a gorgeous fusion cookbook with impressive authors. You’ll buy East Meets West because it’s a great book and you’ll have the satisfaction of knowing that others will be getting something they need as well.

Japanese Pure and Simple

It’s fair to say that Kimiko Barber is the undisputed queen of Japanese cooking in the UK, and this book is just another illustration of why.

Japanese Pure and Simple has over 100 health-giving recipes that are simple and flavourful and a feast for both the eyes and the palate. The photographs by Jan Baldwin are gorgeous, giving the large format book an overall feel of elegance.

Kimiko presents Japanese food as nourishing, balanced and seasonal. The fresh ingredients are tinkered with as little as possible to retain nutrients and texture. There is evidently something to be said for that philosophy as the Japanese have the highest life expectancy in the world.

The recipes are divided into various categories such as Soup, Fish, Poultry, Rice etc and they are a marvellous selection, but my favourite dishes are the Japanese Hotpots. These take fondue to new heights of sophistication and have the advantage of being good for you. There is the usual process of cooking raw meats and veggies in a stock but then you are left with a richer and more flavourful broth than you started with. Anyone who has a little space at the end of the Hotpot can finish that broth with the addition of rice or noodles.

Teriyaki dishes are always popular. They are easy to prepare and have that sweet rich flavour that is irresistible. Teriyaki Pork Steak is one of those dishes that you’ll make often as either part of a Japanese meal or served with western vegetables or salads. The ingredients are easy to find and not expensive, and once the sauce is made you can keep it for a while in the fridge. It works equally well with lamb chops but I love it with chicken breasts.

The Japanese are renowned for the exquisite presentation of food and Kimiko has thoughtfully given us some pointers. You don’t need to invest in new crockery although I think that a small Sake flask and cups adds a hint of authenticity. Use your usual plates but don’t pile on the food, rather create landscapes with plenty of space and artful use of garnish. Very Zen!

Kimiko Barber writes books that are full of advice to enable you to prepare truly beautiful but healthy food with surprising ease. Choose the freshest produce and enjoy these delightful dishes.

Damascus – Taste of a City

Fish Indian Style

The City of London Cookbook

Persia in Peckham

A Little Maple Syrup Cookbook