Books
Fresh approach to cooking
Not sure how to make the switch to organic? This is a wonderful place to start. Jesse Ziff Cool is a passionate advocate for organic, sustainable food. But she doesn’t beat you over the head with it. She’s a cook, a mother and a very down-to-earth soul (in more ways than one). More →
Take an organic holiday
Travellers plan their itinerary around golf courses, national parks and landmarks, so why not purveyors of organic fare? The author set about putting an organic accommodation guide together after finding that no such beast existed in the UK. What began as an online exercise has now spawned the third edition of a book packed with almost 500 options, including at least 170 new ones. More →
Shopper’s guide to food choices
Food isn’t always as it seems. Take fish, for example. It’s healthy, right? A good choice for the family. Not necessarily. In fact, a good deal of the fish we eat contains high levels of mercury and dioxins, courtesy of emissions from coal-fired power stations and manufacturing. Then there’s myriad species we simply shouldn’t consume at all because we’re fishing them out of existence. Suddenly that healthy choice doesn’t look so good. More →
Cook’s corner
If you care about flavour, family meals, nutrition, your budget and a sustainable food culture – this is your book. Jude Blereau’s desire to feed both heart and soul manifests itself in these meticulously researched and tested recipes. No one could ever accuse Jude of being shallow or lacking in passion. More →
Back to basics with Jamie Oliver
People seem to either love or hate Jamie Oliver. Personally, I can’t understand why anyone who cares about food would fall into the latter category. Sure, his laddie patter might irk some, but the guy is passionate about getting us to eat smarter and better, no matter our budget or cooking skills. And he doesn’t simply preach at us from some high-falutin “chefdom” More →
Seasonal sensations with Skye Gyngell
Garlic, olive oil, beans and cheese…. these are a few of my favourite things. By happy coincidence, they also happen to be up there for restaurateur and food writer Skye Gyngell, which means more fabulous recipes in which to explore their taste sensations. Chicken with garlic and fennel? Yes, please. More →
Essential reading
I probably have enough cookbooks to start my own store and I find it vaguely therapeutic to sit down with five or six at a time, thumbing through them, pondering what to make next. But I\’ve never really given much thought to how the ingredients for each recipe arrived at my points of purchase. More →
