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"WHAT'S A COOK TO DO?" by James Peterson published by Artisan Books £10.99
ISBN-10: 1579653189
ISBN-13: 978-1579653187
484 essential tips, techniques and tricks contained in 422 pages - at least that is what the publicity blurb for this new book claims.
James Peterson is a New Yorker who has already produced ten award-winning and short-listed cookbooks and there is no reason why this should not be another. Supported by stunning colour pictures this utterly fascinating book answers some of the fundamental questions of cooking such as "How can I stop the shells from sticking to hard boiled eggs?" to "What is the best way to store cheese?"
This A-Z guide to cooking tools, techniques, foods and beverages is one that will definitely have you dipping into it again and again and even the best of us may well find themselves saying "I didn't know that!"

Good Curry Guide (Paperback) by Pat Chapman
Publisher: John Blake Publishing Ltd; New Ed edition (20 April 2007)
ISBN-10: 1844543110
ISBN-13: 978-1844543113

Production-wise this is the best yet of the nine editions from co editors Pat and Dominique Chapman. 480 pages of glorious colour dotted throughout. As usual, the restaurant comments are produced in conjunction with members of Pat's Curry Club and, as always, some restaurateurs will be delighted whilst others likely to be less so. The colour photos of many of the restaurants makes all the difference to the presentation as do the full pages colour ads dotted throughout the book. Although the guide has only appeared on the shelves recently, the celebration of the 2007 awards actually took place in London before Christmas.



The Ration Book Diet by Mike Brown, Carol Harris & C.J.Jackson published by Sutton Publishing
When I first heard about this title I really couldn't wait to read it as I am a bit of a history of food buff and being a child of the post war years it seemed even more appropriate.
The 160 page book is very well produced (except for some strange sections in very pale print which becomes almost invisible in anything but strong light) with some memborable photos by Michelle Garrett but I couldn't help feeling rather disappointed and cheated after reading the work from cover to cover.
My parents and grandparents were full of little food anecdotes from the rationing years and I expected to read plenty of primary source information in this book. Sadly there is none. It is a factual record of food throughout the rationing years with none of the colour and vibrancy of that time and a strange desire to compare dishes of those days with dishes of today which are supposed to be comparable. Recipes are offered on a Then &ldots;&ldots; and Now basis such that it is easy to become confused.
Some of the recipes are very good and well presented but I could not help but feel the content did not reflect the title all that well. My mother would turn in her grave at the description of bread pudding - presented as rhubarb with a bread and butter topping - quite different - and where are powedered eggs and marmite - not to forget Yorkshire style pudding to soak up the gravy and fill the stomach in the absence of meat?



Sweet Mandarin by Helen Tse published by Ebury Press £14.99 hardback

The passion for food held by Helen Tse and sisters Lisa and Janet has been obvious for all to see since they opened their Sweet Mandarin restaurant in Manchester.. This poignant and touching story tells of the background to this passion and the remarkable journey of this family of courageous women and is the first ever memoir from a British-born Chinese woman.

The story starts with the bith into brutal poverty of grandmother Lily Kwok in rural China in 1918. It chronicles the flight to Hong Kong and then her escape from gambling, Triad husband to work in a ship's kitchen and finally arrive in Manchester. It is a fascinating story of triumph against the odds and is certainly worth a read.



BOTTLED FOR BUSINESS The less gassy guide to entrepreneurship by KARAN BILIMORIA with Steve Coomber Published by Capstone, a Wiley Company, £14.99, paperback original

BOTTLED FOR BUSINESS tells the success story of Karan Bilimoria - the founder and Chief Executive of Cobra Beer. Karan shares his business principles and gives an insight into how he has made Cobra one of the UK's fastest growing beer brands and built it into a hugely successful global business in little more than 15 years.

Karan Bilimoria was 27 years old and had student debts of £20,000 when he set off on his mission to brew the finest ever Indian beer and to make it a global beer brand. With no prior knowledge of the marketplace, and at the beginning of one of the UK's worst recessions, Karan entered the most competitive beer market in the world - and took on an industry already packed with established brands.

It was with persistence, determination and a passionate belief in his product that Karan launched Cobra in 1990, personally delivering cases of beer to his customers in a battered, bright-green Citroen 2CV. By the beginning of 1991, the company achieved one of its first important milestones, reaching 100 Indian restaurants. Today, the brand has grown to supply nearly 6,000 Indian restaurants, 6,000 bars, clubs and pubs, and over 12,000 branches of leading multiples, supermarkets and off-licenses throughout the UK. Cobra Beer is enjoyed in over 45 countries worldwide, and the brand boasts a retail value turnover of over £96 million.

Bottled for Business follows Karan's journey from the very beginning, charting the key decisions made, obstacles overcome, and pivotal moments in the company's history that helped turn a half-formed idea into a global drinks business. Crammed full of business tips, insights and interviews with key players at Cobra, the book will help anyone interested in taking a good idea and turning it into a successful business.

REVIEW : I don't know what I expected from this new 168 page book from Capstone but whatever it was it is that and, perhaps, more. Karan Bilimoria, or Lord Bilimoria of Chelsea as he now is, is an example to all those who wish to achieve through sheer effort of work and will. The book is a warts and all story of the ups and downs of Cobra Beer Ltd and the title of the first chapter 'Persistance Pays' might well be a good title for the book. The book takes the reader on a fascinating rollercoaster ride and is peppered with boxed tips, advice and observations. The book, and indeed the company, reflect the personality of the man himself and is both interesting and, for other aspirers, inspirational. ED

'From Tagine to Masala by Mike Harrison - Zodiac Publishing £9.99

Paperback: 124 pages Publisher: Zodiac Publishing UK Ltd; 2nd edition edition (30 Sep 2006) Language English ISBN-10: 1904566766 ISBN-13: 978-1904566762

COOKING WITH THE BIBLE - Anthony F. Chiffolo & Rayner W Hesse Jr published by Greenwood Press

Hardcover: 336 pages Publisher: Greenwood Press (30 Aug 2006) Language English ISBN-10: 0313334102 ISBN-13: 978-0313334108

 

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All books reviewed, and many others, can be ordered from Amazon at substantial discounts if you click to the Amazon Web Site from here.
If you want to order the previously reviewed books above just click on the book’s cover to be transferred to its direct Order Page.