A Cook's Year

by:Greg Wallace

I've been a fan of Greg Wallace for many years, since he first appeared on Radio 4 talking about vegetables. He approached the subject from the point of view of  a market trader greengrocer rather than a grower, but he knows what's in season, how to get the best and how to cook with them.

Of course, now he's famous and better known for Masterchef on the TV rather than his radio work, but he hasn't lost his touch. He knows what he's talking about.

His new book isn't just a recipe collection but a guide to cooking in season. He explains what is best when, where to buy and how to buy. These are skills that are dying in our pre-packaged supermarket age, where food is flown in from all over the world to give us strawberries at Christmas.

It's not just vegetables either, he explains the basics of meat, what joint is what and how best to cook it for example. I really liked his chart showing what is available when, as well.

The recipes are good. I don't like fancy recipes that need ingredients I haven't heard of let alone got in the cupboard and his recipes are not complicated and fussy. I'd say basic, but that would give the wrong impression. Simple and sophisticated sounds pretentious but that would be accurate.

It's the sort of book I'd give to someone wanting to cook real food without the hype and I'm pleased we've got it on our shelf to dip into.

River Cottage Cookbook

by:Hugh Fearnley-Whittingstall, Simon Wheeler (Photographer)

This is not just a cook book, it's a tour through River Cottage, smallholding, self sufficiency and respect for the food you eat.

Normally you flick through a cookbook and then go back for a recipe when you are ready to cook - not so with this. I took it to bed at night and read it till the small hours.

If you don't buy this, get it on your birthday list.

The Bean Book: Essential Vegetarian Collection

by:Rose Elliot

Although we're not vegetarians we do eat quite a few vegetarian meals and Rose Elliot is an absolutely brilliant writer. The bean book has bean around for many years and we've nearly worn out our copy.

If you thought beans were boring, give this a try and you'll amaze yourself and your friends.

How to Freeze: Everything You Need to Know About Freezing and Freezer Managment

by:Carolyn Humphries

Growing your own usually results in a glut and you'll probably end up freezing to store it.

This is a practical 'how to' book and worth every penny.

Preserved

by:Hugh Fearnley- Whittingstall (Foreword), Nick Sandler, Johnny Acton

When I got this book my first thought was 'Oh no - it's a pretty picture, coffee table book'  and it is but it does have some useful information on drying amongst other methods of food storage such as salting, fermenting, curing and freezing.

My main gripe is that it doesn't go into enough detail and has too many recipes, good as they are.

Overall, I was happy I bought it after I read it, with the few reservations above.