Slow Finance, by Gervais Williams, Bloomsbury, London, Sterling £20, 183 pages
There’s food for thought in adopting the principles of the Slow Cooking movement and applying them to making investment decisions. Typically the Slow Cooking aficionado chooses ingredients carefully, preparing them the night before, cutting meat into small chunks, trimming the vegetables. In the morning they go into a vessel which cooks them slowly at a lower heat, allowing all the juices and flavours to blend. In the evening the smell of a delicious casserole wafts out from the kitchen. This makes a much more appetising prospect than zapping an “unidentified frying object” in a microwave, as celebrity chef Keith Floyd used to say.