Advertisement
Introduction
Appears in
Published 1974
This book contains a selection of recipes carefully chosen from those that have been published in The Times over the last few years. Some of the recipes will be familiar, others perhaps seen but lost or forgotten, and there are many new ones. The recipes are practical and very varied. They have been chosen to suit both everyday needs and special occasions, and should provide a good source of new ideas.
There are no hard and fast rules about which recipes are right for any particular occasion. The choice of a recipe for a particular meal or menu lies with the cook. The time available for preparation, the equipment and facilities in the kitchen, the time of year and availability of seasonal foods are all important factors to bear in mind. Chapter headings exist to group recipes together in some kind of order and to suggest where they might be particularly suitable, but the cook should feel free to choose and serve recipes as she likes. No amount of advice from an author can take the place of the necessary imagination and initiative on the part of the cook herself.