- Hardcover: 364 pages
- Publisher: Grub Street (5 Jun. 2008)
- Language: English
- ISBN-10: 1906502056
- ISBN-13: 978-1906502058
- Product Dimensions: 19 x 3.6 x 24.6 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (22 customer reviews)
- Amazon Bestsellers Rank: 660,661 in Books (See Top 100 in Books)
Four Seasons Cookery Book Hardcover – 5 Jun 2008
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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
About the Author
Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as recently as 2010 as one of the Top 50 Cookbooks of All Time. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
The recipes are the book's heart though. This is how British food should be - interesting, satisfying, unfussy - and not substituting novelty for taste.
Preparation is generally straightforward with excellent instructions, and very useful variations, so much so that this would be a good book for an inexperienced cook. The one thing that is noticeable is that it doesn't involve some of the appliances that many of us take for granted now - things like ice-creams makers, food processors, etc..
The book is organised on a seasonal basis, so spring includes, for example, scallops; salmon in various permutations; a lovely dish of cod steaks with a herb stuffing topped with mustard & cheese; asparagus; new potatoes. Summer offers a variety of chilled soups (including an especially lovely summer tomato soup), salads, crab dishes, chicken (for example honeyed chicken, parmesan oven-fried chicken), peaches (peach cream pie, baked stuffed peaches, peaches in wine), lots of jams. Autumn brings mushrooms - risotto, stuffed, fritters; a selection of tarts & flans; a section on offal; then game (grouse, pheasant, partridge, hare, rabbit, duck); lots of things to do with apples (including a delicious caramel apple pudding & Swedish apple tart), plums & damsons.Read more ›
This is everything that some modern cookbooks ( compare it to Janny De Moors Dutch Cooking and some of the so called national cuisine series) are not. It is a book that you will keep with you, that will grow old with you and you want to let it go. It's the best cookbook in a long time. Thanks Margaret and thanks to those who managed to get re-issued some of us have been searching for this for a while
Shame about the rather lurid green cover but one of the core classics of any kitchen library
Make no mistake, as Simon Hopkinson says, this book is "A seminal work ... Costa's food writing is up there with the greatest." But, not only is it a great cookbook, but it also serves as a more than useful historical/political document, and is, as they say - a jolly good read! Published in 1970, this book documents the full horror of British cooking before we joined the EU. Not, I hasten to add, that Costa's cooking reflects this horror, but she was one of a few crying in the wilderness. So, we learn, for example, that it was not unusual to make a dressing for salad using malt vinegar. Now, malt vinegar has its place; but not as a companion to olive oil - no matter how poor the quality of the oil. When politicians assert how much better off we would be outside the EU, it is good to be reminded that being part of the European family brought about an almost instant transformation in British cuisine and exerted an enormous influence on the quality and variety of food that we now take for granted.
Let's get one thing straight; the book won't suit everyone. If you like lots of pictures then it's not for you - there are none!Read more ›
Most Recent Customer Reviews
Had a copy of this before but it had got battered so I needed another. Good bookPublished 11 months ago by Dorset Devotee
Margaret Costa, for me, crystalises the art of cooking.My hardback copy dates from the 1970's, so my comments relate to that editon. Read morePublished 14 months ago by Ed Heath
The book that started my love of cooking, I went through two copies that fell apart with use. It's wonderful to have the book again and it stil inspires me. Read morePublished 14 months ago by Gallowgate
I bought this a s a gift, it was very well received by the recipientPublished 17 months ago by J.M.Hurst
I had owned a copy of this cookery book when I was in my 20s, but managed to lose it when moving from one place to another. Read morePublished on 11 Sept. 2014 by Fiona
I was recommended to get this book and I am so pleased I did. It is easy to follow and the recipes are delicious. One of the books I would always refer to for ideas. Read morePublished on 26 April 2014 by A Walker