It seems like every Delia Derivative or Nigella Knock Off can release a cook book these days. But which ones are any good? As the Food Editor of Red Magazine I get sent stacks of them every day - my challenge is to cook a three course meal from new books as they launch, exactly as the recipes are written. Using no initiative, no subsitute ingredients, and no variations, I'll rate them as to how well they actually work, photographing the real results, as opposed the styled-up shots in the books. This could get messy.