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A Fair-ly Good Cookbook
on 10 March 2008
I should declare at the outset that I have a recipe in this cookbook, but assure you that this has not influenced my opinion of the book (honest!).
The Fairtrade Foundation, who have published this item through Dorling Kindersley, ran a national competition to find simple but tasty recipes using as many fairtrade ingredients as possible; I was one of the lucky winners selected for inclusion. This means that the recipes found here are accesible and not too 'chefy'. There are, however, contributions from the inevitable Hugh Fearnley-Whittingstall and Antony Worrall Thompson, as well as some from faitrade producers themselves and other supporters such as George Alagiah and Sir Steve Redgrave.
This is, as far as I'm aware, the first cookbook on the market soley to focus on fairtrade food. One hopes we are all, by now, aware of the importance of supporting farmers and workers who are paid fairly for their products - this cookbook provides plenty of inspiration of how to do so through day-to-day cooking. And whilst bananas, coffee and chocolate are the ingredients to have had the most publicity as fairtrade items, the book uses a huge variety of the products now available, from dried mango to mace (the book also includes a full list of this ever-increasing range).
I have rated the book as four stars primarily because there is a heavy bias towards sweet over savoury recipes (about 3:1) and there IS a chocolate and banana bias. But overall I recommend it to you as a beautifully produced, well-illustrated book full of 'do-able' recipes that will allow you to create delicious dishes with a clear conscience.