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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
There are certain cookbooks I could never live without, and one of them is The Four Seasons Cookery Book. The Proper Puddings chapter is worth the price alone. If these classic steamed puddings don't warm you up in this weather, nothing will. --Mark Taylor, Bristol Evening Post
If you don't already own Margaret Costa's Four Seasons, I urge you to buy it. I put her on a par with the great Jane Grigson and the mighty Elizabeth David: her book is simple, seasonal, wonderfully old-school recipes. --Thomasina Miers
Every enthusiastic cook should own a copy of Margaret Costa's classic --Telegraph Magazine
There are certain cookbooks I could never live without, and one of them is The Four Seasons Cookery Book. The Proper Puddings chapter is worth the price alone. If these classic steamed puddings don't warm you up in this weather, nothing will. --Mark Taylor, Bristol Evening Post
If you don't already own Margaret Costa's Four Seasons, I urge you to buy it. I put her on a par with the great Jane Grigson and the mighty Elizabeth David: her book is simple, seasonal, wonderfully old-school recipes. --Thomasina Miers
Nigel Slater
'If I had to choose only one book to cook from for the rest of my life it would be this one.'
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Hardcover
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.
The recipes are the book's heart though. This is how British food should be - interesting, satisfying, unfussy - and not substituting novelty for taste.
13 of 14 people found the following review helpful
Format:Paperback
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.
23 of 26 people found the following review helpful
Format:Paperback
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
Most Recent Customer Reviews
Great book
I was recommended this cookery book by a friend and it is very good, reminding us that the best produce is always seasonal.
Published 9 days ago by Antrobus
Old school cooking for today
I first heard about this book through the bibliographies in many of my favourite cookery books. It comes recommended by the likes of Nigel Slater, Simon Hopkinson & Nigella Lawson... Read more
Published 14 months ago by Marand
Welcome Home......
This is a truly delightful and warm cookbook. It doesn't have glossy pictures but it has everything else - excellent seasonal menus, a variety of recipes for each season, a... Read more
Published 21 months ago by peter upton
all time classic
This book taught me to cook back in the 70's and I still use the receipes ... so much so my original paperback has fallen apart at last so time for a new version. Read more
Published on 18 May 2010 by meow
Cooking
Lovely book for a desert island in a temperate climate, with a plentiful supply of nuts, berries, produce and fresh meat.
Published on 3 Nov 2009 by Mr. Stephen Tate
Hidden pearl of real cookery writing
20+ years ago my housemate had a copy of this book, and I rapidly coveted it. Unfortunately the bugger took it with him and I've fruitlessly searched for a decent copy ever since,... Read more
Published on 10 Aug 2009 by iamaweasel
THE BEST COOK BOOK EVER .
THIS HAS GOT TO BE THE BEST COOK BOOK I HAVE EVER READ AND USED, THE MENUS ARE SHARP CLEAR AND TASTY, THE WRITER HAS A OBVIOUS PASSION FOR FOOD AND COOKING LIKE NO OTHER, THE... Read more
Published on 29 Mar 2009 by M. lacy
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