Introduction

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Fruit, vegetables, meat, fish and game mature according to the seasons and over the year offer us a wide variety of fresh foods to use in recipes. To use food ‘in season’ means buying the best quality at the most reasonable price, and this is what enables us to add variety to our menus and ring the changes in the meals we eat throughout the year.

Readers who used and enjoyed The Times Cook’s calendars will find some of the most popular recipes from them included here. Like the calendars, this book is built round the twelve months of the year, each month containing recipes suited to the climate of the season and making use of the fresh ingredients available and of good quality at the moment.