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Recommended by

Elizabeth Romer

Food writer and historian

Cheerfully written and tasty! Tied to the seasons too. "Food which is in season is the best food of all. Good things out of season are but a ghost of their true selves:" A happy work to inspire housewives in the years after the First World War and, indeed, through the dire shortages of WWII.

Clare Heal

Chef, food writer and fermentation expert

I was drawn to this because of the Edward Bawden illustrations but it's lovely to cook from too. Heath is chatty and confiding and makes you feel very competent.

CJ Jackson

Principal and Chief Executive, Billingsgate Seafood School