Dr Alan Barclay, Kate McGhie, Philippa Sandall
(Publishes 13 July in the UK and can be pre-ordered online from Amazon)
Oh no! Not another cook book?
WAIT … wait! This is not just another cook book. What other introduction would open with:
“The influence of the salivary amylase gene (AMY1) on Homo sapiens adaptation to diet”.
Or describing the authors with such rich words as:
He’s a discerning and delightful diner”
“She’s written about and been talking about food longer than a raw vintage has been cellared”
“She has authored The Ultimate Guide to Sugars and Sweeteners”
This is a family-friendly cookbook that is conscious of the fact that some people have to keep an eye on carb quantities to manage their blood glucose levels.
It is mouth-wateringly illustrated with concise, one-page recipes for both meat and vegetarian options. The introduction to each section for food type is packed with interesting information. What to look out for when buying fresh ingredients is an education that will serve you well in your cooking.
The facts that luxuriate in the section introductions are not tedious, or tendentious, but aperitifs that await the reader as the book unfurls over many rich and satisfying kitchen days.
The book closes with a section on “Understanding Carbs” and a tabulation of nutritional analyses.
At a time when there is a glut of cookery books on the market, this book stands head and shoulders above others thanks to its pertinence and piquancy. As well as residing on the top of my collection of kitchen cookbooks, I will also relax with it as I enrich my knowledge of the importance good carbohydrates for the very best cooking.
This is a cookbook that is rare in the fact that one cannot wait to try every recipe in the book.