Susannah BlakeReseñas

The Macmillan Dictionary defines 'superfood' as a food that is considered to be very good for your health and that may even help some medical conditions.
The Oxford Dictionary definition states a superfood is “a nutrient-rich food considered to be especially beneficial for health and well-being."

One thing they all have in common: "Every superfood is going to be a 'real' (unprocessed) food," and as one one writer added elsewhere, "You don't find fortified potato chips in the superfood category."

For the sake of brevity, I will refer to Susannah Blake's book as Natural Superfoods.
The bulk of this book is recipes (p 42-177)
They utilize easily accessible ingredients and were captured
well visually.
Their colorful presentation certainly caught my eye.

Aside from that, she reminds us the importance of successfully balancing our meals, common sense shopping, a basic introduction to portion control and several other topics.

A favorite quote of mine is "when it comes fruits and vegetables, follow this simple message -"eat a rainbow"-every day."

The Know Your Superfoods section (15 pages) is worth the price of admission.
Susannah has done your research, folks.
You need only to read, understand and act upon the suggestions.

4.5 ★½

Quaint, good recipes

Great recipes grouped according to season: spring, summer, autumn and winters

I bought this book because I was planning a party and wanted to make some new appetizers but after going through all the recipes, nothing seemed right. The recipes were either too odd as to their ingredients, too spicy for everyone to enjoy, or too difficult to make in large quantities. May a small dinner party would be good for some of these, but not a party.½

(Alistair) As a long-time advocate that the "British food == bad, and usually boiled to death" meme should be taken out and shot in the head, I recommend this book enthusiastically.

The "traditional" may not strictly apply to the ingredients - technically, I suppose, extra virgin olive oil, asiago cheese, and the like are not actually traditionally British - but the recipes in this book do very well reflect both British cooking as it is practiced today, at least by those who care about what they eat, and the spirit of British cooking in general.

Recommended for those who are both culinarily experimental and not underinformed food bigots. Now, if you'll excuse me, I have to go make myself some broiled rainbow trout fillets, some stilton steaks, some beef wellington, some rolled pork roast with sage and onion stuffing, some cottage pie, some soda bread...

( http://weblog.siliconcerebrate.com/cerebrate/2008/10/traditional_british_cooking... )