Books Recommend
An A~Z of Food and Wine  in Plain English
Tom & Frances Bissell
This is a superb book. It's an extremely easy tool for reference and covers all variations in taste. It quickly identifies appropriate wines for almost any dish. I tried to get sneaky, looking for Key Lime Pie and Corned Beef Hash, but it got the better of me. I thought I'd won when buffalo was missing, but then found bison - rats! This is a practical and unpretentious book which does have more luxurious dishes such as, moules marinière, langoustines and caviar (also to be found under oscietra & beluga).
There are captions sprinkled throughout, proffering advice, facts about food and about wine, and anecdotes drawn from he authors' experiences.
Each section (letter) has a few "Favorite Recipes".
If you're giving books for Christmas - this one is absolutely a MUST have.
Publisher: Macmillan ISBN: 0-333-74131-5.
Travels With a Hot Wok     
Ken Hom
"Quick and easy dishes with east-west flavors."
A wonderful book for the beginner with a Wok.
There is guidance on the handling and care of the utensils as well as delicious recipes that even the beginner can succeed with.
Publisher: BBC Books ISBN: 0-563-38394-1.
LUNCHBOX     
Amanda Grant
Prion is a small publishing company who put out the odd food/cookery book, and Lunchbox is their latest effort by Amanda Grant. She is the food editor of Cosmopolitan magazine and writes a weekly column for the Sunday Mirror. She has put together a 265-page book of recipes perfect for the hurried lunch like salads, sandwiches and One pot wonders. This interesting term includes spicy chorizo with lentils; chicken with tarragon and potatoes; spinach and goats cheese frittata and couscous with lamb and apricots.
The sandwiches are no less exotic and featured here are croissants, ciabatta, bagels etc with assorted fillings and grandiose combinations. Lots of other useful little tips throughout the book that is text only, hence the inexpensive price.
Publisher: Prion Books ISBN: 1-853-75314-9.
Your Place or Mine?     
Jean Christophe Novelli
Classy looking book from the new darling of the restaurant set has been out a while and features about 100 recipes. The real surprise is how Novelli ever found the time to write the book with all his various restaurant ventures and media work, but that is where collaborator Sheila Keating must have helped considerably.
The book serves as an introduction to this fascinating character and is also a life history as well as an inspiration to any young chef. The photography by Jean Cazals is stunning, and the general theme is how to prepare restaurant quality food in the home.
Standout recipes from the pictures include the Honey-glazed Lamb Knuckle with Confit Vegetables, Pommes Carlos and Spicy Masala Sauce to the delicious looking Piperade Risotto with Red Pepper Reduction.
Let's hope this is the first of several books from the talented French chef who has brought a touch of glamour to the industry.
Publisher: Quadrille Books. ISBN: 1-899988-18-1
A Feast of Fish     
Ian McAndrew
Do we really need another book about fish following on from Live Bait and the excellent Sophie Grigson book last year? Well, the former Michelin star chef Ian McAndrew who made his name at Eastwell Manor Hotel in Kent has just re-released this book that first surfaced 12 years ago. The rapid rise in popularity of seafood forced the Norfolk based chef to come up with this 224 page book that features over 150 recipes, some simple, others far more complicated.
We like the layout of the book with the fish listed alphabetically from bass to whiting, and another nice touch are the wine notes listed on every page. The comprehensive sections about buying and preparing fish are also clear and concise, as is the information on the basics, such as the preparation of stock. The pictures by Martin Brigdale are up to the standard expected in this day and age. Standout recipes include Grey Mullett with Shallots, Girolles and Pancetta, and the Langoustines with poached egg and tomato butter .A very good addition to your collection, and you might just pick up a few new tips from the book, which is jam packed with positive ideas.
Publisher: Little Brown. ISBN: 0-316-84773-9.
Blue Elephant Cook Book   
John Hellon, Tony Le Duc
The Blue Elephant Thai restaurant chain keep going from strength to strength and this new cookbook will just add to their reputation. The 160-page book features recipes that you or I could recreate in our own kitchens, as well as some of the more exotic dishes that they are famous for. The photography, from Tony Le Duc, is excellent and the text by John Hellon is too, making this book a "must" for lovers of oriental food.
Publisher: Pavilion Books Limited. ISBN: 1-86205-144-5
Zagat London Restaurant Survey 2005     
The best possible guide to dining out in London.
www.zagatsurvey.com
Newmans Own Cookbook     
Paul Newman
We love Paul Newman's movies like the Sting and Butch Cassidy, and have long admired his spaghetti sauces despite their lofty price tags. This book is a collection of recipes from him and his various showbusiness buddies who were all scrambling to be included.
Publisher: Ebury Press. ISBN: 009186926-9.
Passion for Seafood     
Gordon Ramsay
Ramsay is rarely out of the headlines, and this book will keep his culinary reputation at boiling point.
Publisher: Conran Octopuss. ISBN: 1-85029-993-5.
  Food in England     
Dorothy Hartley
Publisher: Little Brown. ISBN: 0-316-85205-8.
  New Covent Garden - Soup And Beyond     
Publisher: Macmillan. ISBN: 0-333-752226-0.
Ainsley's Big Cook Out     
Ainsley Harriott
Ainsley Harriott is one of the most popular chefs in the country, and his new book is selling by the bucketload.
Publisher: BBC Books. ISBN: D-563-3489-1.