It will be released in May.
Keats, Fulton's granddaughter, writes a rollicking poem about Lulu and her brother Harry helping their grandmother to cook lots of dishes, from pumpkin soup and roast chicken with lemon herb stuffing, to penne with pesto and vanilla cupcakes with passionfruit icing.
With charming illustrations by Michelle Mackintosh, it is a book for every grandma and her grandchildren, not only to read, but also from which to cook.
• The surviving member of the Two Fat Ladies, of British cooking series fame, Clarissa Dickson Wright, has written Potty!: Clarissa's One Pot Cookbook (Hodder and Stoughton).
One-pot cooking, whether it is in a wok, a casserole, stew pot or roasting pan, uses less fuel, makes for less washing up and less fuss and work than cooking in several pots.
Some of the dishes cook quickly, others slowly for a long time.
She gives an interesting selection of dishes from around the world - fish soup with oranges from Spain, Gotland fish stew from Sweden, Puerto Rican rice, spring lamb with lettuce leaves from Turkey, Deefna (a spiced beef stew with chickpeas and eggs) from Egypt, Cornish apple and onion pie, and tablecloth stainers (mancha a mantel - chicken stew with chillies, pineapple, plantain and tomatoes) from Mexico.
One or two of the dishes might be difficult to make here, such as pigeon with peas, but you can always substitute chicken.
A book I will be using often.
• Young British food writer Sophie Wright has come up with the catchy title of Home at 7, Dinner at 8 (Kyle Cathie).
We will need to substitute some of the fish species and things such as guinea fowl with chicken, but most of the recipes are easy to make here.
She uses some preprepared ingredients - tins of beetroot, chick peas, beans and lentils, and pre-cooked rice - but most is made from scratch.
Divided into everyday, watching the pennies, posh nosh (for entertaining), tuck in (for feeding a crowd), sweet tooth and drinks, the recipes range from spiced lamb meatballs with pumpkin, apricot and tomato stew; courgette, basil and chilli linguine with creme fraiche; clams and smoky bacon; or tiramisu.
• Herbal infusions are popular for relaxation and health, but it is easy to make your own.
Margaret Roberts explains how in Tea: Recipes for Health, Wellbeing and Taste (New Holland) released this month.
She gives recipes for teas to help you unwind, or relieve indigestion or sleep better, and background and healing properties of the herbs she uses.
• In the genre of nostalgic cookbooks - the wonderful food Mum cooked and the great local produce - is French-born, Australian chef Manu Feildel's Manu's French Kitchen (Penguin).
A television cook and chef at L'etoile in Sydney, he gives numerous recipes for classic French bourgeoise dishes such as leek and potato soup, nicoise salad, mussels in white wine, trout with almond butter sauce, beef cheek bourguignon, pork hock with green lentils, roasts chicken with tarragon, chocolate mousse, and cherry clafoutis.
Useful if you are looking for a book of French-inspired recipes with an Australian twist.
