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K. Booth "K S BOOTH" (FRANCE & ENGLAND)
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Delimira Women's Full Coverage Underwire Non-padded Embroidered Minimizer Bra Black 38 E
Delimira Women's Full Coverage Underwire Non-padded Embroidered Minimizer Bra Black 38 E
Offered by La Isla
Price: £28.00

5.0 out of 5 stars Five Stars, 19 Mar. 2016
Verified Purchase(What is this?)
Nice quality


Delimira Women's Full Coverage V-neck Non Padded Underwire Minimizer Bra Black 38 E
Delimira Women's Full Coverage V-neck Non Padded Underwire Minimizer Bra Black 38 E
Offered by La Isla
Price: £25.00

5.0 out of 5 stars Five Stars, 19 Mar. 2016
Verified Purchase(What is this?)
Great fit


Ladies Womens Italian Lagenlook Quirky Batwing Ruffle Sleeve Crepe Like Textured Panel Asymmetric Hem Tunic Top Blouse One Size UK 12-16 (One Size, Black)
Ladies Womens Italian Lagenlook Quirky Batwing Ruffle Sleeve Crepe Like Textured Panel Asymmetric Hem Tunic Top Blouse One Size UK 12-16 (One Size, Black)
Offered by textureonline

1 of 1 people found the following review helpful
5.0 out of 5 stars Five Stars, 19 Mar. 2016
Verified Purchase(What is this?)
LOVE IT!


Get Started in Food Writing: The complete guide to writing about food, cooking, recipes and gastronomy (Teach Yourself)
Get Started in Food Writing: The complete guide to writing about food, cooking, recipes and gastronomy (Teach Yourself)
by Kerstin Rodgers
Edition: Paperback
Price: £12.99

4 of 4 people found the following review helpful
5.0 out of 5 stars Gritty advice that is invaluable for all aspiring food bloggers and food writers, 25 Aug. 2015
A practical and yet very entertaining book that covers all aspects of food writing; this book is a "Le Must Have" for all aspiring bloggers, food writers and food journalists. Written in a very distinctive style, the book advises but never chides, and offers invaluable help for those who want to make a career in the food writing industry. Chapters cover types of food writing, blogging about food, promoting your work via social media, how to get a book deal and many more helpful chapters on earning money via food writing, appearing on TV and radio and how to take great photographs of food. There are some practical exercises throughout the book to get you started on your food writing career as well as interviews with key people in the industry. A valuable book for all who want to write about food, the book is aimed at all levels and is up to date too.


Ms Marmite Lover's Secret Tea Party
Ms Marmite Lover's Secret Tea Party
by Kerstin Rodgers
Edition: Hardcover
Price: £16.59

1 of 1 people found the following review helpful
5.0 out of 5 stars The Secret is Out!, 25 Aug. 2015
The secrets are out, Kerstin shares a variety of tea party recipes, all styled and photographed by herself. The recipes range from cakes to bakes with sandwiches and biscuits in-between. The charming illustrations (by her mum) add to the warmth of the book, and her style of writing is exuberant and friendly......expect the unexpected as well as some new twists on old classics.


The Modern Peasant
The Modern Peasant
by Jojo Tulloh
Edition: Hardcover

15 of 16 people found the following review helpful
5.0 out of 5 stars The Modern Peasant in ALL of us - A Book for City and Country Dwellers, 12 Jun. 2013
This review is from: The Modern Peasant (Hardcover)
Few books have intrigued and inspired me as much as The Modern Peasant has; as a resident of the countryside, and not a city dweller, I was interested to see how JoJo Tulloh, the author of the book, would be able to convince me that city dwelling could be in the style of a peasant, with foraging, locally produced ingredients and free harvests to be had throughout the year. By the time I had read the first two chapters and I had perused the numerous recipes, I was convinced that even city dwellers can be cheese makers, yoghurt makers, foragers and they can indeed become a modern peasant.

The book opens with an evocative chapter, The Archetypal Modern Peasant - In Patience's Kitchen; in this opening chapter, JoJo explains that the book begins with an act of pilgrimage, to the kitchen of her culinary heroine, Patience Gray (1917-2005) who is most famous for her auto-biographical book, Honey from a Weedfollow, and that the culinary ethos of Patience, as well as a visit to see her farmhouse was the driving force behind JoJo's book. Having read the book from cover to cover over the space of just a few days, I decided to try one of JoJo's recipes, as part of my book review. The book is not so much a cookbook in the conventional sense, but more of an "urban handbook for country-style living" and JoJo writes with a verve and passion that immediately draws the reader into her city "peasant's" life.

There were many recipes that I bookmarked, but, it was the simple and homely Honey Flapjacks that I eventually made (and enjoyed), based on the fact that had some crystallised home-made lavender honey to use, and as JoJo herself suggests in the recipe introduction, it was an act of thrift that appealed to me. The book's contents is divided into the following chapters:

Preface

The Archetypal Modern Peasant: In Patience's Kitchen

Baked

Fermented

Planted

Reared

Foraged

Pickled, Preserved, Salted & Smoked

The Practical Peasant's Year

The Archetypal Modern Peasant: Recipes from Patience's Kitchen

The End

Contacts

Bibliography

Acknowledgements

Index

The recipes are varied and include many basic techniques, such as making bread (sourdough) pastry, preserving and home-curing; recipes that inspired me to bookmark with a view to make are: Salt Cod with Peppers and Black Olives, Dandelion and Burdock Cordial, Dandelion and Bacon Salad with Hot Vinaigrette, Aubergine with Walnut Miso, A Spring Pizza of Spicy Sausage and Nettles and Potato and Porcini Gratin. As you would expect from a book that extols the virtues of foraging, there are lots of vegetarian recipes, as well as some tasty meat and fish ones too, but they are all achievable and use easy to source (or pick) ingredients. Expect to find ingredients such as nettles, walnuts, plums, blackberries, sorrel, mushrooms, dandelions as well as the usual allotment vegetables and locally reared pork and chicken.

JoJo takes time out to visit numerous local producers, and detailed accounts of her visits to bee-keepers, cheese makers, bakers and small vegetable producers are part of the charm of this book. JoJo makes her own cheese, and there recipes for Ricotta, Simple Goat's Cheese, Simple Lactic Cheese or Cow's Curd Cheese as well as Yoghurt in the "Fermented" chapter, and I am very keen to try making her goat's cheese and ricotta when I have time.

Although the book is clearly aimed towards urban living, I enjoyed the book immensely, and I suspect that it will appeal to country and city folk alike. Apart from the interesting content, I am always keen to investigate the "Bibliography" in a book such as this; and the old favourites are all there, as JoJo seeks inspiration and guidance from Eliza Acton, Elizabeth David, Jane Grigson, Dorothy Hartley, Richard Olney and Alice Waters, which, for me, only adds to the weight and integrity of the book. The "Contact"s pages have useful links to suppliers and artisans, mainly in London, but with the odd foray into provincial counties, and California too! Although the book has no photos of illustrations, I did not miss them curiously enough; the tenor and passion of the text enthralled me from start to finish, and the underlying message of celebrating cities as new centres of food production, without the need to "up roots" and move to the country, made perfect sense and was well argued.

Conclusion & Rating:

JoJo seeks to bring a new culinary and gardening heart back to the city, and she achieves this in some style in The Modern Peasant. I would recommend it to any reader who lives in a city, town or village, as the writing is evocative and the recipes are innovative, a sort of "Urban Culinary Chic". This is a book that will make its way to bed with me many times, for late night reading, as well as accompany me in the kitchen as I follow the recipes throughout the year.


Leon: Family & Friends
Leon: Family & Friends
by John Vincent
Edition: Hardcover
Price: £12.49

9 of 12 people found the following review helpful
5.0 out of 5 stars Awesome Baby number Four for Leon!, 29 Nov. 2012
This review is from: Leon: Family & Friends (Hardcover)
I ADORE all of the Leon cookbooks and have already reviewed Leon ~ Baking & Puddings. Book 3 on my blog. Book 4, Family and Friends is just as wonderful as books 1 to 3. I was very excited when it arrived, as I love the photos and layout in ALL of the Leon books, and this one did not disappoint either. I am also NOT surprised to see that the book has been featured in The Times Top Forty Cookbooks of the Year. For Leon, family is not just about their own relatives; it's also the extended community of friends, neighbours and colleagues too, and that ethos is very evident throughout the book. The recipes are, as always, fun and interesting, and yet achievable with fabulous photos accompanying most of them. The categories are creative and innovative - I particularly liked the idea of Weekend blow-outs, A walk in the park, After lights out and 10 things you should know how to cook before you leave home. The book is divided into three sections:

Today, including great breakfasts, brunch ideas and post-school teas
Tomorrow, for those occasions where some planning is involved picnics, weekend lunches, birthday parties and Christmas
Yesterday, a culinary celebration of nostalgic family food memories

.....and the chapters in each section are:

Part one: Today:
Breakfast and brunch
Speedy lunches
A walk in the park
Tea time and high tea
Super weekday suppers
After lights out
Something sweet

Part two: Tomorrow:
Food on the move
Weekend blow-outs
Kids' cooking classes
Birthdays
Christmas and boxing day
10 things you should know how to cook before you leave home

Part three: Yesterday:
Memory lane

Thus far I have made FOUR recipes from the book, since it arrive little over a week ago: Eleanor's top table potatoes was VERY top table and is on the Christmas Menu; Graig farm's all meat sausage on fig jam on toast was LUSH and my husband has not stopped asking for it to be made again; Ploughman's in a box was a fun version of a traditional ploughman's lunch and Mary's Victorian diable was devilishly good, and on the menu again soon! There is a useful double index where one index is split into categories:

Low glycemic load
Low saturated fat
Wheat free
Gluten free
Dairy free vegetarian

And, the second index is a traditional A-Z index.

The recipes are diverse, exciting, imaginative, nostalgic, hearty, dainty, spicy, comforting and so very friendly.....I am have no hesitation in awarding this book 5 stars; it's the kind of book that I will be delving in to for years to come, and it will no doubt become as gravy and dough spattered as my other much-loved cookbooks.


Rosemary Shrager's Absolutely Foolproof Food for Family & Friends
Rosemary Shrager's Absolutely Foolproof Food for Family & Friends
by Rosemary Shrager
Edition: Hardcover

3 of 5 people found the following review helpful
4.0 out of 5 stars Fool-Proof, Helpful and Useful, but, NO puddings!, 29 Nov. 2012
I am a Yorkshire lass and I follow Rosemary Shrager with interest, both on and off the TV, and I already own several of her cookbooks, of which my favourite is her Yorkshire Breakfast Cookbook. So, when I was sent a review copy of this book, I was looking forward to seeing what the clever Ms Shrager was going to share. This is a GOOD book, and it is full of very HELPFUL techniques and step-by-step photographic tutorials, such as how to make confit of duck, dry curing fish for gravadlax, de-boning whole birds and how to prepare ballotines, as well as different pastry techniques and methods. The book has a concise selection of classic core recipes, which would be useful for any amateur cooks. There are lots of specialist recipes for celebrations, and I particularly liked her advice on buying essential kitchen equipment, particularly her advice about knives. The book is divided up as follows:

Introduction

Equipment

Vegetables

Poultry

Game

Meat

Raised Pies

Curing

Fish

Shellfish

Consomme

Confit

Pasta

Polenta

Gnocchi

Index

Acknowledgements

The glaring omissions for me, was the lack of section on desserts, soups in general and dairy products, such as eggs and cheese. However, the recipes that are featured in the book are clear and concise, although not all of hem have a finished photo, which is a shame. This is undoubtedly a handy reference book for cooks, as well as a cook book. The recipes are varied and quite unusual, I have to report that the recipe for Pork and Apple Pies was wonderful, and I have made them twice now to great acclaim. I also followed Rosemary's method for duck confit, which, was well presented and easy to follow. I am giving the book a 4 star review rating, based on the fact that there was no desserts or dairy section (I can see a step-by-step soufflé recipe being an invaluable addition) and that some of the recipes did not have a photo of the finished recipes, a very enjoyable and helpful book nevertheless.
Comment Comment (1) | Permalink | Most recent comment: Dec 6, 2012 12:45 PM GMT


The Kitchen Herb Garden: A Seasonal Guide to Growing, Cooking and Using Culinary Herbs
The Kitchen Herb Garden: A Seasonal Guide to Growing, Cooking and Using Culinary Herbs
by Maureen Little
Edition: Paperback

17 of 17 people found the following review helpful
5.0 out of 5 stars Beautiful Recipes and Helpful Herb Growing Advice, 29 Nov. 2012
I was sent this book several weeks ago now, and I have used it EXTENSIVELY since receiving it, it is a beautiful book about herbs WITH a wonderful selection of over 60 exciting and innovative recipes. This book is full of inspiration and practical advice about cultivating a kitchen herb garden, and there is detailed information about how to plan, plant, grow and maintain specially selected herbs, from Lavender and Lovage to Myrtle and Mint. The book includes information on:- Which culinary herbs to plant,and how to grow them. Illustrated planting plans for designing different types of herb garden. Using herbs to flavour oils, vinegars, butters, sugars and jellies. How to harvest, dry and preserve your herbs. How to grow herbs in containers and How to match herbs to ingredients in your cooking. The book is divided up as follows:

Part 1 - Techniques: The Why, What, Where and How to Grow Herbs

2. Harvesting and Preserving your Herbs

Part 2 - Seasonal Jobs in the Herb Garden:

3. The Growing Season

4. The Dormant Season

Part 3 - Using Herbs in the Kitchen:

5. Delicate Herbs - Recipes

6. Robust Herbs - Recipes

Appendices:

1. Latin Names of Chosen Herbs

2. When and Where to Sow Herb Seeds

3. What Type of Cutting is Suitable for Which Herb

Useful addresses and websites

Index of Recipes

Index

I have to say that I am captivated with this book, it is beautifully laid out and with such inspiring recipes, such as: Quince Compote with Bay, Crème Brûlée with Sweet Marjoram and Raspberries, Prawn and Sweet Cecily Pasta, Honey and Lemon Thyme Ice Cream, Goat's Cheese Stack with Oregano and Crab Cakes with Lemon Grass. The herbs that are featured are all accompanied by excellent photos and the book is well laid out and eminently "readable". As well as the wonderful recipes, there is an excellent section on preserving herbs, which sets this book apart from to many other herb books I own, and have read. I have awarded this beautiful book 5 stars for excellent recipes, easy to follow herbs propagation and harvesting advice, useful appendices at the back of the book, two indexes - one for recipes and one for herbs, and the fact that is written in a clear and concise manner.


Wartime Farm
Wartime Farm
by Peter Ginn
Edition: Hardcover

1 of 2 people found the following review helpful
5.0 out of 5 stars Animal Husbandry, Recipes & Make Do and Mend in ONE Book, 29 Nov. 2012
This review is from: Wartime Farm (Hardcover)
Accompanying an 8-part BBC series, Wartime Farm, which I watched EVERY week, is a book that sets out the changes of that period of history from 1939 to 1945 within a historical context and looks at the day-to-day life of that time. Following the footsteps of their World War II predecessors, archaeologists Peter Ginn and Alex Langlands, along with social historian Ruth Goodman (from Victorian Farm and Edwardian Farm fame) live the "year long experiment" and the book (like the series) covers their life on a wartime farm, from land cultivation and ploughing by night to the black market and wartime recipes, the book is packed with interesting facts and figures from the period. I found the book an invaluable resource when I recently embarked in a week of living off WW2 rations - The Wartime Kitchen. The book is divided up as follows:

Meet the Farmers

Manor Farm

How it all Happened

The Battle for Food

Chapter One: The Farm at War

Chapter Two: Mobilising People

Chapter Three: The Home and Garden Front

Chapter Four: Wartime Food

Chapter Five: Livestock

Chapter Six: Home Defences

Chapter Seven: Make Do and Mend

Chapter Eight: ...And Carry On

The Legacy

Index

Acknowledgements

As this is a book review predominately for cookbooks, I will concentrate mainly on the food and recipes side of the book; chapter four which covers Wartime Food contains 39 pages of fascinating information about the rationing system, the health of the nation under rationing, the black market and the barter system, foraging for food, pig clubs, preserving and the WI during the war, cheese making, feeding evacuees and a large selection of at least 17 recipes. The book as Ministry of Food facsimiles from the era reproduced as well as other posters and evocative images and photos from the era. I am giving the book a deserved 5 stars, as I not only did I find it entertaining, but I also found it interesting and well researched.


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