Reveals the richness and diversity of England's culinary heritage.
Offers guidance to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. This book includes ideas for side dishes, main courses and even the odd dessert.
The companion to "Vegetable Book", this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the "why' as well as the "how" of cookery.