1 . For those looking to fry up something new this winter, these are the cookbooks to have in your kitchen bookshelf.
1. Made in Bangladesh, by Dina Begum
£28, Hardie Grant
The second cookbook from food writer Dina Begum is a love letter to Bangladcsh. Alongside the selection of tempting recipes are detailed ingredient notes, explanations of distinctive spice mixtures and advice on traditional preparation and serving, all accompanied by vivid photography of busy street-sellers, grass-covered landscapes and market produce.
2. Manju’s Cookbook, by Manju Patel
£22, Ryland Peters & Small
At the age of 80, Gujarat-born Manju Patel was given a restaurant in Brighton by her sons. Six years later, she remains an important part of the business — named Manju’s — but has also found the time to write this cookbook, which showcases dishes including mattar paneer（奶豆腐）and Gujarati dal.
3. Ester, by Mat Lindsay
£30, Murdoch Books
Australian restauranteur Mat Lindsay’s new book isn’t for the green-hand home cook. Ester is a celebration of modern Aussie cuisine, focusing on fire and perfect technique. Recipes include flame-grilled bone marrow with sesame-seed sambal, and sourdough ice cream.
4. Maydan, by Rose Previte
£30, Abrams
This new cookbook from Washington, DC-based chef Rose Previte is inspired by her Lebanese roots and travels in the Middle East. You can surely be inspired if you enjoy Lebanese dishes.
1. Which of the following book is the cheapest?| A．Ester. | B．Manju’s Cookbook. |
| C．Maydan. | D．Made in Bangladesh. |
| A．Rose Previte. | B．Mat Lindsay. |
| C．Manju Patel. | D．Dina Begum. |
| A．To ask readers to learn to cook. |
| B．To make comments on the four books. |
| C．To recommend new cookbooks to readers. |
| D．To make comparisons between the books. |
2 . By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins and other nutrients that enter our body.
Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene, the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohi o State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”
A number of factors decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.
Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying or serving them raw. Frying was the worst way to cook.
What cooked with the vegetables can also be important? When the vegetables were cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting on some other things that make it taste better—a little salt—can make the food taste better.
1. The writer mainly wants to tell us that ________.| A．people should eat more vegetables |
| B．the way people eat vegetables is important |
| C．eating vegetables is good for us |
| D．how much vegetables one should eat |
| A．have the eyes problems | B．have heart disease |
| C．be in need of lycopene | D．hate eating tomatoes |
| A．the place where the vegetables are grown |
| B．the way how the vegetables are stored |
| C．the way how the vegetables are prepared |
| D．the price at which the vegetable are sold |
| A．It’s better to cook vegetables with fat |
| B．the more fat in the cooking, the fewer vegetables people will eat |
| C．It’s better to cook the vegetables without salt |
| D．the fat will increase the nutrition of the vegetables |
3 . Would you like to take a cooking class without leaving home? Here are four cooking classes that you may be interested in.
Mastering Pasta Carbonara
In this cooking class, you’ll join Chef Stefano live from Florence, Italy as he teaches you his secrets to making handmade pasta and dessert. You’ll start by making the classic Fettuccine alla Carbonara using authentic Italian cooking techniques. Then you’ll satisfy your sweet tooth with a white chocolate cake.
Next date: Mar. 19th from 3:00 pm to 4:30 pm
Kid-Friendly Cookie Recipes
As a virtual chef, Angela-Michelle has practiced and taught how to prepare dishes from various cultures and origins for over ten years. She’ll guide you through the basics of baking with three desserts in her cooking class.
First, you’ll learn how to make deep-fried and crispy Sopapillas coated with sugar and honey. Then, she’ll prepare a creamy ricotta cookie that is simple for kids of all ages.
Next date: Apr. 4th from 12:00 pm to 2:30 pm
The Fundamentals of Indian Cuisine
Teaching the basics of creating a classic Indian meal, Chef Radhika will guide you through two traditional dishes. First, you’ll begin with a creamy Saag Paneer made with spinach (a kind of vegetable), heavy cream and authentic Indian spices. Then, you’ll learn how to prepare the delicious Naan: a staple (主食) on almost every Indian dinner table.
Next date: Mar. 25th from 3:00 pm to 5:00 pm
Cooking Crispy Orange Beef
Chef Loreanna will help you create your own impressive menu of take-out favorites without picking up the phone! You’ll prepare a batch of crispy beef made with homemade orange sauce and learn the proper technique for steaming rice to fluffy (松软的) perfection.
Next date: Mar. 25th from 5:00 pm to 7:00 pm
1. Who might be interested in the Mastering Pasta Carbonara cooking class?| A．People wanting kid-friendly cookies. | B．People loving spicy handmade dishes. |
| C．People loving preparing Italian food. | D．People wanting creamy ricotta cookies. |
| A．She is an experienced virtual chef. | B．She makes desserts better than others. |
| C．She is preferred by kids than by adults. | D．She spends time learning live webcasts. |
| A．Both are suitable for beginners. | B．They are of the same duration. |
| C．They pass on traditional cooking. | D．Both teach how to make desserts. |
4 . Grieve Her Mum Through Cooking
Grief and mourning can be expressed in many ways.
Along with the love of food and family, her mother, and her grandmother before her, had passed down a carved wooden spoon. It was given from one to the next.
After her mother’s death, Debbie also found the planner containing these detailed dinner party plans and recipes. Her mother was not gone.
Everything Debbie is cooking is inherited, as is the joy and sense of achievement she feels. When she began cooking with her mother as a kid, she was in charge of turning the toast, to stop it catching. Now she is holding the spoon, adding the spices and still looking up from the stove to her mum.
| A．It was never easy to lose someone we love |
| B．She was guiding her through a lifetime of food |
| C．When it reached Debbie, it was worn and perfect |
| D．She felt a sense of achievement in cooking her food |
| E．She is always going to be her mother’s kitchen follower |
| F．Debbie found a new and unique way to mourn her mum |
| G．However, she was left with some confusion at some recipes |
注意：涂卡时选项E用AB表示，选项F用CD表示。
以下是有关博物馆、音乐厅、剧院、大学等的信息：
A. National Museums and Galleries on Merseyside represents the full collection of museums and galleries in the city and offers the Eight Pass for a small fee, this enables the visitor a year’s unlimited visits to all eight establishments.
B. Although it is mainly associated with classical music, the Philharmonic Hall has branched out into popular music and the varied programme now includes country, rock, jazz and pop concerts; similar acts can be seen at the Empire. There is also the Picket on Hardman Street, and on Bold Street also has live music, including the occasional big name wanting to play in a smaller venue.
C. London Theatre may be separated into three parts. One section encompasses the sophisticated end of the theatre spectrum—plenty of Shakespeare and excellent modern plays. There are also the West End shows—this refers to the big productions, not to where they’re located. There are many big-production plays and operas that make for a great evening out.
D. Humanities College will set targets in three humanities—based specialist subjects. Applicants must choose a minimum of one key subject from history, geography or English. They will choose two other subjects from the following: religious education, citizenship, classics, English, history and geography.
E. Dance performances tend to center on Theater, where contemporary dance, ballet and opera can all be found. The Barbican Centre also house excellent productions, and the ICA is a Mecca for experimental dance.
F. Sexton College is the leading specialist catering（饮食提供）training centre in the education sector. Everyday we offer healthy, innovation and exciting menus, which meet the government standards. We have provided catering and cleaning services to Saint Francis Xavier’s College and the whole Liverpool for many years and recently won the contract to supply catering to Manchester. So join us, and you will get lots of practice.
以下是与广告相关的五个年人，请匹配他们各自可能去的地方。
1. Jon Murphy: I have worked for six months in California and have been to places as far as Bangkok, Australia, Canada and throughout Europe. Working with the communities is fantastic.
2. James Barton: I suppose I was born with a love of music. Every day, I listen to music for at least two hours and music bands are my favorite.
3. Jane Lake: I was at university studying Religious Studies and English. And now my area of practice is painting and drawing.
4. Dave Kirby: I met my great friend Andrew Schofield and it was probably he who introduced me to the theatre and plays.
5. Gary Burkett: Being a chef involves a lot of work. Not only do you have to cook but you learn about stock control, sourcing quality food, compiling rosters and creating attractive and exciting menus.
