Her love of baking as one of life's pleasures stems from visiting her French grandparents in Paris as a child and that comes through in her stylish, and more-or-less-healthy recipes.
Some are vegan (dairy and egg-free), others use spelt or wholemeal flour or coconut oil instead of butter, although others are rich with butter and sugar.
She is fond of using tea as a flavouring - chai, earl grey, chamomile, and medjool dates as a binder for uncooked cakes, and there's even a pinot noir chocolate cake.
It's not so much a book of recipes, although there are some basic ones, but it's full of ideas for creating kitsch decorations for them from icing and fondants, such as little feathery kiwis, a cut kiwifruit complete with hairy coat, gumboots, jandals, marshmallow sheep and weta.
Belinda Nagy's little book, Rice and risotto (New Holland), offers a range of soups, starters, seafood, vegetarian, meat, poultry and dessert recipes, all based on rice.
They come from around the world - Italy, Spain, India, China, Southeast Asia, the Americas.
Writing under pseudonyms, they set out to review breakfast eateries after one of them had a disappointing experience at a greasy spoon.
Now Seb Emina and team have produced a delightful, whimsical and yet practical book about breakfasts, with snippets of history, practical advice, theories, trivialities, and recipes for breakfast classics around the world, all with that wonderful dry British sense of humour. And the only common thing they can find about breakfasts wherever in the world they are, is that breakfast tends to be repetitive.
However adventurous we may be at other meals we like our breakfast to be much the same as yesterday's and tomorrow's.
