A classic...
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This is an excellent book, full of sound advice. Ostensibly divided into seasons, it contains several essays on different subjects - game, cake, cold soups, baking, pancakes etc, each with a number of recipes and tips. It was published nearly 40 years ago, but remains extraordinarily relevant to the way we try to cook now. I found it reminiscent of Simon Hopkinson (indeed, it's recommended in his 'Roast Chicken...'), so if you enjoyed his books, you'll like this.
The recipes are the book's heart though. This is how British food should be - interesting, satisfying, unfussy - and not substituting novelty for taste.
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Four Seasons Cookery
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This book brings us back to the sound principles of good seasonal cookery. Her recipes remind me of the food from when I was young and we were ate what there was in the vegetable patch. I have yet to find one I don't like and would recommend this book to anyone who enjoys fine food.
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A sensational book
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This book was out of print for many years and second hand copies were like gold dust. Read the recipes and you will see that the late Margaret Costa was 30 years ahead of her time . The recipe for scallop and artichoke soup is worth the price of the book alone. Shame about the rather lurid green cover but one of the core classics of any kitchen library
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