Cook Box ~ Robert Carrier

So here is a true gem, originally from my mother's collection. Carrier had a prolific career as a restauranteur, cookery writer and celebrity chef, and although I have not been able to determine the exact date that this set was published, it is most likely to have been during the early part of the 1970's, though it is possible that it may have been the late 1960's. The set consists of a box of (originally) eighty recipe cards, twenty recipes on salads and appetisers, twenty seafood recipes, twenty meat, game and poultry, and the final twenty of desserts. The set I have is in rather a sad state of disrepair, and I am missing card 20 in the desserts set, and card 2 from the seafood set, however what I do have are just wonderful.

The recipes themselves very much reflect the flavour of the time, and I'm not sure that I would necessarily cook those such as the Sardine-stuffed lemons, the Carrot ring mould with peas and onions or the Orange apricot chantilly. That said, there are some delightful recipes which I would still be more than happy to partake in, such as the French apple flan (whew, I didn't think I'd find one for a moment there!).

Okay, so despite the recipes not being of quite the calibre I'd utilise for my next dinner party, they are definitely accessible, with a great big glossy picture on the front and fairly straightforward instructions on the reverse. I think though that the very best thing about these cards is that they cause me to think of my childhood, when I'd rummage through them and imagine one day making these delicious treats. I do believe that this little box of cards began my love affair with cookbooks. And so, my very favourite card, the one that I love most, card 4 of the desserts, the Poires a la Bourguignonne. It makes me smile.

Recommended for die hard fans of kitsch and food history fans alike. Oh, and collectors, a definite collectors item!

- Kath

Homestyle vegetarian ~ Bay books

Homestyle vegetarian is simply that - no nonsense, good, wholesome and hearty vegetarian recipes that are easy to cook at home.There are a lot of things to like about this book, from the big glossy photo's and either single or double page spreads for each recipe, to the very easy to read and follow recipes. Divided into chapters both for different meals and for different types of dishes it covers off nicely on everything but dessert.

What I really like about it is the variety offered throughout the book, from a really yummy Mixed berry couscous breakfast dish to Roast beetroot and onion wedge salad to Thai tempeh. There are a lot of very yummy (and very easy) dishes to whet the appetite. I can just imagine tucking in at the end of a cold winter's day to a big bowl of Chickpea and herb dumpling soup, some Pumpkin and basil lasagne or the very delicious sounding Mushroom moussaka. There are also a few recipes though that just miss the mark as far as I am concerned, such as the Vegetable shapes with créme fraîche and fried leek and the Stir fried tofu with orange and fresh pineapple. Still, the book is very accessible to the non-vegetarian audience, so I can forgive this.

As far as vegetarian cookbooks go, this one is somewhere in the middle of the range. There is an assumption made that the audience are all ovo-lacto vegetarians and quite happily eat both dairy and eggs, so no effort has been made to include a key as to which recipes would suit which type of vegetarian, or even to simply mark out recipes suited to a vegan audience. This marks it as a book written and published for this audience by those who are not vegetarian themselves, which is not a problem, however there are better suited books to the hardcore V's.

Recommended for vegetarians and non-vegetarians alike - I wish my mother had had this book twenty years ago. In fact if you are still at home and vegetarian - get this for your mother ~ you might not end up having pasta napolitana with tinned pineapple thrown into it.

- Kath

Middle Eastern Cookery ~ Christine Osborne

Where else are you going to find Beid Ghanam (Sauteed lambs' testicles) and Kadin Buda ("Lady's thighs") only a few pages from each other? Where else indeed! If you are interested in learning about Middle Eastern cookery you really needn't go much further than this book. And why would you not be interested?

All right, so we may not all be foodies, but I'll bet each and every one of you could find something deliciously satisfying between the covers of this book. Whether you're a lover of simple dips like Babagannouj and Hummus or have a sweet tooth for delights like Baklava or Almond fingers, there's something in here for you. Full of glossy pictures and with recipes which are really quite simple and easy to follow, its hard to go far wrong with this book.

Okay, I hear you say, but what about Dad/Nana/Great Aunt Delilah whose tastes have to be accounted for. Personally I say bugger them, but if we really have to think about them, why not keep the menu simple - say we start off with Courgette soup, followed up with Roast Chicken stuffed with pine nuts and French Bean, Leek and Asparagus salad, followed by Date Rolls with Middle Eastern Lemonade to wash it down. I promise if you don't tell them they won't even realise! Meanwhile you can plan a special dinner for when Nana's out of town and treat yourself (and a date?) to the Duck in Walnut and Pomegranate Sauce. Mmmmmm.

Recommended for foodies, cookbook collectors and anyone who likes to try flavoursome new recipes.

- Kath

Homestyle cookies, muffins + cakes ~ Bay Books

This book is one of those really simple to use cookbooks that has been well thought out and well designed and presented, and not at the expense of the recipes contained within. It's actually the second of two books I bought with the exact same content, which although seemingly a waste at the time has actually come in very handy since my ex has claimed half my beautiful cookbook collection. Unfortunately I can't tell you exactly what the other one was called (currently packed in a box awaiting removal to the exes new place), but it had a purple cover if that helps at all :)

What I really like about this book is the simplicity - big glossy pictures - straightforward recipes and only one or two recipes a spread, so very easy to handle in the kitchen. And straightforward isn't to say that the recipes are dull, not at all, there are some absolute delights contained within, but they are the sort of thing you could easily throw together, or get the kids to help you with without taxing your skills or your sanity much at all.

I can easily imagine a dozens of different reasons to bake some of the goodies within. The Walnut brownies or the Ginger shortbread creams would make ideal fare for a work morning tea, the kids would absolutely have a blast helping make the Gingerbread people or the Butterfly cupcakes, or just wolfing down some Sugar and spice palmiers, and it would be such a pleasant way to fill in an afternoon with my grandma over a cup of tea and some Marbled blueberry cake or some Chocolate apricot pretzels. But the best reason of all, to impress someone special - I think I'd try serving the Coffee kisses first, then perhaps the Hazelnut truffle slice, or I suppose if things weren't going well the Sour cherry cake. Guess that might depend on the special someone. I'm thinking coffee, very dark chocolate and something with a hint of orange might be nice...

I would absolutely recommend this book to your ordinary garden variety home cook, the recipes are straightforward, look good, and most of all are nice and tasty.

- Kath

Scots Tablet

The thing I really like about having a really good cookbook collection is that I can use my cookbook powers for good. I was asked recently by a friend if I had a recipe for Scots Tablet amongst my collection, but I really wasn't sure at the time, but having checked I can safely say yes I do, and here it is;

2 lb granulated sugar
4 oz butter
1/4 pint water
1/4 pint milk
Large tin condensed milk
1 tspn vanilla essence

Put the sugar, butter, water and milk into a large heavy pan over a low heat and stir until the sugar has completely dissolved. Bring the mixture to the boil and boil for 10 minutes without stirring. Stir in the condensed milk and boil for a further 10 minutes. Remove from the heat and add the vanilla essence. Beat the mixture for 1 minute, then pour into a buttered shallow tin and mark into squares. Cut when cold.

So there you have it - Scots Tablet in all its' glory. Now all I have to do is work out how much a quarter of a pint is and I'll be able to make it for you all. Enjoy!

- Kath