Product Description

This volume brings back to the kitchen the cycle of the seasons. It is written for people who care about eating well by using fresh foods in season and about feeding families with good food which is neither elaborate nor time-consuming.

Product Details

• Amazon Sales Rank: #494847 in Books
• Published on: 1999-09-30
• Original language: English
• Number of items: 1
• Binding: Paperback
• 337 pages

Review
The recipes stand the test of time and her writing is clear, concise and elegant. --Foodie magazine

Every enthusiastic cook should own a copy of Margaret Costa's classic --Telegraph Magazine

Nigel Slater
'If I had to choose only one book to cook from for the rest of my life it would be this one.'

Delia Smith
'...it's with love and gratitude that I am privileged to commend this unique and wonderful book...'

Customer Reviews

Four Seasons Cookery
This book brings us back to the sound principles of good seasonal cookery. Her recipes remind me of the food from when I was young and we were ate what there was in the vegetable patch. I have yet to find one I don't like and would recommend this book to anyone who enjoys fine food.

A sensational book
This book was out of print for many years and second hand copies were like gold dust. Read the recipes and you will see that the late Margaret Costa was 30 years ahead of her time . The recipe for scallop and artichoke soup is worth the price of the book alone.

Shame about the rather lurid green cover but one of the core classics of any kitchen library

A classic...
This is an excellent book, full of sound advice. Ostensibly divided into seasons, it contains several essays on different subjects - game, cake, cold soups, baking, pancakes etc, each with a number of recipes and tips. It was published nearly 40 years ago, but remains extraordinarily relevant to the way we try to cook now. I found it reminiscent of Simon Hopkinson (indeed, it's recommended in his 'Roast Chicken...'), so if you enjoyed his books, you'll like this.

The recipes are the book's heart though. This is how British food should be - interesting, satisfying, unfussy - and not substituting novelty for taste.