The Taco Revolution by Brandon Shultz

Review: The Taco Revolution by Brandon Shultz

I have to confess, tacos are not something I eat a lot of. I think it’s because I don’t like hot spicy foods and I have this impression that tacos usually come with a kick. I will say though, after flicking through the recipes in this book, that impression is incorrect. A lot don’t contain…

The Petit Four cookbook

Review: The Petit Four Cookbook by Brooks Coulson Nguyen

This book is a petit square book, which is highly appropriate considering the content. If you have ever considered making petit Four (which apparently means ‘little oven’ in French), then this book is a good place to start. After a small intro from the author, there are a couple of chapters on equipment and techniques….

Little Book of Chocolat Joanne Harris

Review: Joanne Harris Little Book Of Chocolat

Joanne Harris is an award-winning best-selling British fiction author, so I have to confess, I was surprised when I received a recipe book in the mail with her name on. Famous for the Chocolat trilogy, Harris has also written fantasy, but I was unaware she had written recipe books, but this is in fact her…

pumpkins and squashes by janet macdonald

Review: Pumpkins And Squashes by Janet MacDonald

Janet MacDonald describes herself as a writer who cooks rather than a cook who writes. Like me, she has a passion for pumpkin and squashes. They are delicious, versatile and oh so good for you. I am terribly saddened by how difficult it is to get hold of anything other than Butternut in the UK….

Review: Pie by Dean Brettschneider

As a gale rages outside, and winter firmly ousts autumn, nothing is more comforting than a warm pie for dinner. It really is one of the best and simplest of pleasures. Pie contains a delightfully comprehensive collection of pies and pastries, both sweet and savoury, so you are bound to find something you like. After…

Review: World’s Best Cakes by Roger Pizey

There is no denying Roger Pizey’s experience. He has worked with luminaries such as Albert Roux and Marco Pierre White, as well as several stints as head chef in some of the top restaurants in London. In this book, he has collected 250 of some of the greatest cakes in the world, and they are…