on 10 July 2007
I was given this book many years ago and gradually I have used its recipes more and more. The presentation is a breakdown into twelve months with recipes using what is in season during that month - or should be in season if so much produce was not flown in from Africa and further afield. Given the move toward eating produce that does not have "air miles", this book deserves more attention than it received - maybe it was a little ahead of its time. The one drawback is that most of the recipes require some preplanning and effort and are more suited to a weekend than during the week when you may have rushed home from work. That's the reason why I gave 4 stars rather than 5, but its a useful prompt to more seasonally based cooking.