Spell the Month in Books is a linkup hosted by Jana on Reviews From the Stacks on the first Saturday of each month. The goal is to spell the current month with the first letter of book titles, excluding articles such as ‘the’ and ‘a’ as needed. That’s all there is to it! Some months there are optional theme challenges, such as “books with an orange cover” or books of a particular genre, but for the most part, any book you want to use is fair game!
The optional theme this month is Food or Autumn Decorations on the Cover. I’ve focused on books with Food on the covers and these are cookery books that in some instances I’ve been using for many years.
N is for Nigella Express: Good Food, Fast by Nigella Lawson. This is for everyone who loves good food, but just doesn’t have time or patience at the end of the day for a long, drawn-out cooking session. I’ve made several of the recipes in this book – for example Broccoli and Stilton Soup, using frozen broccoli. It cooks in minutes and is very tasty. There are chapters – Super Speedy Suppers, Get Up Go Breakfasts, Packed Lunches and Picnics, Instant Italian, Christmas Quickies and Store Cupboard SOS.
O is for One: Simple One-Pan Wonders by Jamie Oliver. It has over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What’s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience. With chapters including Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking, Puds & Cakes, it all looks simply delicious.
V is for Vegetarian Kitchen by Sarah Brown, a book I’ve had for years, after watching the BBC Vegetarian Kitchen series first broadcast in the late 1980s. I’ve made lots of these recipes – lasagne, casseroles, pasta dishes, flans, tarts and quiches, moussaka, vegetable dishes, and lovely cakes.
E is for Easy Baking by Marks and Spencer, 208 edition, recipes for Cakes, Slices & Bars, Cookies and Small Bakes, and Desserts. I’ve made the recipe for Sticky Toffee Cake, one of my favourite cakes. There are lots more recipes I’ll try making – including Jewel-topped Madeira Cake, which is topped with sliced glacé fruits glazed with honey, Chocolate Chip and Walnut Slices, Viennese Chocolate Fingers and Manhatton Cheesecake, which looks amazing with a digestive biscuit base and topped with a blueberry sauce.
M is for Marguerite Patten’s Every Day Cook Book in colour. This was a wedding present gift in 1969. For many years it was my go-to cookery book, although I also used The Pennywise Cookbook by Lorna Walker, published by the Milk Marketing Board of England and Wales in 1974 – my mum bought it for me from her milkman. The Every Day Cook Book is much more comprehensive and has lots of recipes and colour photographs, including ‘meals for all occasions from family snacks to meals when you entertain’.
B is for The Bean Book by Rose Elliot, a paperback book. This is packed with recipes for cooking with beans and also pulses, described as ‘rich in protein, low in fat, high in fibre, an excellent source of iron, phosphorus and B vitamins‘. There are no photographs. Flicking through it now I don’t think I’ve tried many of the recipes, but the book falls open at the recipe for Haricot Bean and Vegetable Pie which I’ve ticked. I don’t remember making it. It looks time consuming, from soaking the beans, then simmering them with onions, garlic, and stock for an hour, then adding tomato puree and seasoning. Meanwhile you cook potatoes carrots and leeks. Put the leeks and carrots in the base of a casserole dish, top with the bean mixture, sprinkle with grated cheese, and top with mashed potato, sprinkle with more grated cheese, before baking for 30-40 minutes. So different from Nigella’s Express book!
E is for The Encyclopedia of French Cooking by Elizabeth Scotto, a present from my sister. It has sections on the History of French cooking dividing it into la haute cuisine, the finest food by the great French chefs and la cuisine regionale, which is the simple cooking of the provinces or regions of France, cooked by French housewives. There are over 250 recipes, including delicious local specialities. The introduction includes information about French cheeses and other special ingredients, wine and cooking equipment. There is also a detailed glossary of French cooking terms and a map showing the different regions. After that the book is divided into the usual sections – Soups, Hors d’oeuvre & Salads, Fish and so on.
R is for The Ration Book Diet by Mike Brown, Carol Harris and C J Jackson This uses the wartime diet as a model and includes sixty recipes, some taken straight from cookery books of the time, with only minor adjustments, but most are new dishes created using the ingredients that were available during the war. Some of the recipes are taken straight from cookery books of the time, with some minor adjustments, but most are new recipes created using the range of ingredients available during the war. And there is also a chapter on Rationing, which was still in operation when I was a small child, although I didn’t know that at the time. It continued until 1954. This is a very interesting book. Throughout the book there are many illustrations and photographs from the war years. One good thing to come out of the war was that at the end of the war in 1945 as a nation we were healthier than we had ever been before or have been since.
The next link up will be on December 7, 2024 when the theme will be: Christmas or Nonfiction.
I made a batch recently using the recipe from 
Earlier this year I got the baking bug after watching 
Although it’s not yet summer here, it’s been feeling like it this last two weeks. We’ve had some gloriously sunny days, which made me think of cooking something from Nigella Lawson’s 
BooksPlease 