Thanks to Emily Brain (member 281)

for sending in this recommendation with a review.

I was recently given a fantastic book called Greens and Blacks.
I was a great fan of their products anyway but this book helped to cement the fact.This year they celebrate 10 years of fair-trade chocolate production which is definitely worth taking your chefs’ hat off to.

In my opinion They produce a very good product that reflects a modern day view that buyers,either domestic or commercial, are interested in doing their bit for the environment and the fair-trade at the same time.

I have yet to come across such a good quality, value for money book that delivers in all areas. The quality follows through right onto the label, packaging and beyond with the publishing of their

chocolate recipe book.

Emily Brain.

Reviewed by “A Reader” on Amazon.com.”

“I dropped a large hint, and was given this absolutely gorgeous book as a Christmas
present - wow. Green & Black's chocolate is sublime, and I was looking forward to
cooking from the book; my first foray did not disappoint. I made one of the mousses,
which was quite simple, and had all five dinner guests begging for the recipe.

A batch of cookies went over a treat, as well, as a leaving gift for a co-worker. Bravo to G&B for producing this fabbo book - any choccy-mad person or foodie who's hesitating about buying it , stop faffing around and buy the book! If nothing else, it makes a swell read

(whilst nibbling a G&B bar, of course).”

Check out their website
www.greenandblacks.com,
it’s worth a visit. Check out
their book too, particularly
their chocolate vodka chillis
recipe for parties!!!

Book Title

A.W.T

"Raw"

Review by Stephan Will

Having actually come across this book on a shopping trip to my local Tesco ,witch by the way selling it for about £10 on special offer. This I one of the books I have read on my daily way to work on the tube and I found it interesting enough to finish it . This book is different in the sense that it is actually written by the man himself and not some ghost writer how will juice up the contend to sell it better. Most people will be familiar with the man himself ,be it from the various food programs he appears in or last years “I am a celebrity get me out here”. I was sceptic at the beginning on what it would be like ,as so many TV Chefs have there own little hype around them .Imagine my surprise to find this book entertaining and a good read as well. His style of writhing is witty and has a no nonsense approach to the events in his live .It covers all from his early child hood to the present day and must have surly upset a lot of people on the way. Think of the man what you will but I personally think that he has done a good job to higher the profile of chefs in this country ,and it is refreshing to see the human side behind one of this countries best known chef.

Book Title

Charlie Trotter

"Desserts"

Reviewer: A reader from Chicago , Illinois

This is a fantastically beautiful book that dismays me. I appreciate the suggested substitutions- when they're provided, but I don't understand the lack of sources.

I don't understand why "caramelize" and "filo" make the glossary but "feuille de brick crepe" doesn't. Is that the wafer you find on Italian nougat?

I also don't understand the "basic recipe" selection process.

I kind of think that sweet pie dough is more basic than honey-chickpea ice cream. Call me crazy. This section needs an overhaul. For somebody as admirably obsessed with perfection as Charlie Trotter seems to be, the proofing errors and dumb editing decisions littering this book make me think that the authors just don't care as much about empowering me to stretch my limits and learn as they do about providing a showcase for themselves and selling books.

If not, then what's the explanation? I just wish I could spend my energy exploring the recipes instead of having to painstakingly look for sources for ingredients.

I know that sources change. How about posting them on the web site? Sigh.

Buy it anyway A pastry book with exiting recipes and some messy presentations but great to get some good ideas.

Book Title

Sweet Dreams

Reviewer: Nick Wroe

Gary Rhodes may be most famous for his spiky hair and cheeky grin to a television camera, but it his devotion to British food, and British puddings in particular, that has seen him awarded Michelin stars at three different restaurants.

Sweet Dreams --the author Rhodes Around Britain and patron of City Rhode restaurant does love his puns--is a collection of traditional and modern puddings which are do-able as well as being utterly gorgeous.

His accounts of old favourites like treacle tart, spotted dick and bread and butter pudding all respect the classical simplicity of these dishes yet manage to give them a modern presentational twist. He has resurrected some old puddings like gypsy tart--"one of the few school dinners I ever looked forward to," he says. "When I eventually got hold of the recipe I couldn't believe how easy it was,"--and of course invented a few new ones. Along with a helpful guide to all the basic preparations and techniques--pastry, creams, biscuits, chocolate and of course sugar-- Sweet Dreams is all you need to know about the sticky, the fruity and the yummy.

Book Title

Simply Sensational Desserts

Dessert Book made by Francois Payard Owner of the famous New York Brassiere by the same name . A collection of 140 incredible dessert recipes offers simple, step-by-step instructions and recipes that do not require exotic ingredients, as well as delicious versions of all types of desserts,

including chocolate cakes, dessert coups, ice cream, tarts, and more.

Book Title

This volume celebrates twenty years of team work.

After hour of searching the net I have good news for people how are looking for books that are just that little bit special than the other once on offer . I have found the English version of El Builli by Ferran Adri just new out in the states , as well as the book of the Pastry chef of El builli , Oriol Balaguer .

Both Books were until know only available in Spanish ,and in the case of the El Builli book in Catalan witch unfortunately not many people speak in this country. There are not jet available at Amazon as there are very specialised and commend a quite steep price.

But for anyone wanting to get new ideas and keep track of the new ways in witch food can be re-paired these book are not to be missed as there are by the new “Goods “of Culinary Arts .