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Recommended by

Jane Middleton

Editor and writer

The Mediterranean influence on our cooking has been so overwhelming that we've almost forgotten what English food is. This book examines country-house cooking between the wars, when a 'discreet revolution' took place – only to be overturned by rationing. It's surprisingly light, graceful food (quails with grape salad; green pea mousse; ice cream of roses) - though a chapter on Picnics and Shooting Lunches bucks the trend rather splendidly.

Arabella Boxer's Book of English Food

Recommended by

Jane Middleton

Luke Honey

Henrietta Green

Tim Hayward