Soltalk January 2018 - Page 49

dressings. Starting with raw ingredients is cheaper, and often healthier, than buying pre-processed food. Along with weekly menu plans and fully-costed shopping lists, there are money-saving tips as well as dedicated menus for different diet preferences. Her costings were made in the United Kingdom, but many ingredients could cost even less in Spain. All the recipes trends, Madrid’s most innovative chefs, restaurants and dishes, and tells the city’s story from the perspective of a food lover. Influences include ingredients and dishes from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is in-part built through what they eat. Unfortunately, a significant amount of what we read about food and diets is both wrong and potentially or actually harmful; so, why do so many people believe this bad science? This question preoccupies Anthony Warner in The Angry Chef: Bad Science And The Truth About Healthy Eating (p). Noting that there has probably never been so much information easily available to ordinary people about nutrition, he points out that it is accompanied by bewildering and often conflicting advice coupled with recommendations for diet regimes and foods to avoid. Warner draws on a team of psychiatrists, behavioural economists, food scientists and dietitians to unravel the mystery of why sensible, intelligent people are so easily taken in by the latest food fads. can be easily adapted, whether cooking for one or needing to feed more mouths. Maria Paz Moreno presents Madrid: A Culinary History (l). Spain’s capital is regarded by connoisseurs worldwide as one of the most interesting food cities due to the variety of its cuisine and the presence of chefs with national and global reputations. Paz Moreno looks at the city’s gastronomic history through the ages, tracing its origins and the evolution of the cuisine. She explores major Key: (l) hardback or large paperback (p) small paperback 47