This little book, published in England in 1925, is one of my all-time favorites. Â It's filled with a number of astonishingly good recipes, a reminder that the English middle class and aristocracy ate very well before wars and rationing destroyed their national cuisine.
The vegetable recipes are especially interesting. Â Here, for example, are some great recipes for the English peas which are starting to show up in markets now.
And here some excellent ideas for spinach. I'm particularly intrigued by this Italian (obviously Venetian) recipe.
And finally, these rather mad recipes from the chapter called "Dishes from the Arabian Nights." Â Can't wait to try those eggs; will they really have "the flavour of chestnuts"?
