A present from my parents, this is the most tattered book on my shelves. A fine combination of recipes, techniques and seasonality, it is also a who’s who of the great food and cookery writers of the day, including Derek Cooper, Margaret Costa, Jane Grigson, Marika Hanbury-Tenison, Kenneth Lo, Katie Stewart and Harold Wilshaw. I began keeping my kitchen diaries the following year.
Head chef, 69 Highbury Hill
Seasonal British and international classic recipes followed by excellent technical skills section with drawings and diagrams. Covers absolutely everything from soufflés to kitchen equipment. Considering how long ago it first appeared (1973) it's not so dated. If you need to know what goes into salade Nicoise or Goulash, it's all there.
Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
I've used it for about 40 years, to the extent that it's the Readers Digestonly cookbook I own that the covers fell off.
I do believe that this was one of the first seasonal cookery books that I came across.
Pure class, my mum gave me her copy which fell apart so I bought another.
Baker & Chef
Founder, Travel & Tapas
Oenophile and Home Cook
Teacher and writer
Director Bibendum Wine
Sourdough baker, writer & food activist