How I Cook by Skye Gyngell

I'm ashamed to say I've never heard of the super talented, Skye Gyngell but I was fortunate enough to have been given the opportunity to review her book and for that I'm very grateful. Gyngell is an award winning chef and food writer and in her book 'How I Cook', she reveals to the masses how she cooks for her friends and family.

The book is split into different menus, demonstrating meals for all seasons and all occasions. There's even a 'Time To Spare' section for when you get a bit of time to indulge yourself. For inexperienced cooks such as myself, I found this was a great book for entertaining as much as it was as a day-to-day cookery guide. Gyngell has designed each meal suggestion with a main, any accompaniments and a desert that all compliment each other and marry together well. It's not just food that she mentions either as the introduction describes tips for table decoration and crockery recommendations and throughout the book she offers alternatives to elements of her recipes which is helpful.

The thing I found most refreshing was her attitude to food. All too many books these days are about low fat options and make the reader feel guilty and conscious. I'm relieved to say that Gyngell has the same healthy attitude to food as my family where we see food as an expression of love and enjoyment with our family and friends rather than the robotic task of eating it for function and practicality. 'Everything in moderation' is my mantra and it seems to be hers!

The dish that caught my eye immediately was the Slow Cooked Belly Pork. I have a major weakness for pork crackling and the photographs by Jason Lowe made it look just as good as it does in real life. It was the first dish I marked out with one of the three ribbon page markers provided. I loved this little touch because I always end up tearing up scraps of paper to mark out the recipes I want to try when there's no bookmark attached! Great thinking Skye :) With spring just around the corner I'm desperate to sit in the garden with a glass of Strawberry and Rhubarb cordial. Even the suggestion of this recipe makes me feel refreshed and sun kissed.

All in all, a great and very well organised book. It's a joy to read and use and I look forward to testing more of her recipes soon. My tummy is rumbling right now just thinking about it!

I Love Curry!

Due to my recent cookery comp success, I've been interested in learning a lot more about food in general and trying to improve my cookery skills. So I'm going to start reviewing cookery books and when I get chance and get my act together I'll let you know my favourite creations from each one and which are easy and effective. Firstly though, here are my thoughts about I Love Curry by Anjum Anand.

I have followed Anand on her cookery shows on T.V. and so when I got the opportunity to review this book I was eager to give it a read. My family are all curry lovers and I've had a go at some slow cooked curry recipes in the past but never any other types and I wondered how these recipes would compare in complexity. I was pleasantly surprised by the straight-forwardness of the dishes! I don't claim to be any sort of expert, but the recipes in 'I Love Curry' are easy to follow and very well explained which will assist even the most inexperienced cook.


Aesthetically, the book is stunning and very well organised. It is split into Vegetable, Fish, Poultry and Meat curries and the accompaniments are also split into clear sections.

Reading the book in its entirety was really interesting and informative. The first few pages describe characteristics of currys from different regions and lots of important basics you should know and learn in order to fully understand the basis of Indian dishes. There's a 'Spices 101' section at the back detailing the appearance, the fragrance and the use of each spice. I was especially impressed by the fact that the book offered to teach you all the basics rather than purely offering recipes. Anand also offers up suggestions of where other alternative ingredients can be omitted or added in to create the flavour that is best for you.

I guess the only thing that is left to be said is that I was salivating whilst turning every page of this lovely book and I can't wait to get stuck in making and learning from such a great cook.