As Spring approaches with its bounty of produce, a beneficial pursuit would be to invest in some classic cookery books, written with knowledge and expertise rather than as a tie-in to any television programme. The first, the FOUR SEASONS COOKERY BOOK, has nothing to do with the New York restaurant of the same name, but was written in 1970 by Ms. MARGARET COSTA. Split into seasons, for Spring she offers cream of asparagus soup, mustard cod, green gooseberry and elderflower jam and a delicious rhubarb fool. Written more recently is THE BOOK OF JEWISH FOOD, which is a celebration of all things matzoh, bagel, gefiltefish, and lox. It was written by Ms. CLAUDIA RODEN in 1996, includes over 800 recipes, and supplements the cookery with memories and histories of a faith that is spread around the planet, a benevolent view separate from the more common tales of 20th century terror. Fans of desserts should note that it includes a recipe for macaroons. Meanwhile, EUROPEAN PEASANT COOKERY by Ms. ELISABETH LUARD was first published in 1980 and was the result of 20 years of research. From its pages can be cooked such simple treats as garlic scooping salad, stuffed aubergines with anchovies and ravioli with sausage stuffing.




















COMMENTS
Anders:
Yum! Can’t wait to be done with the giant pile of work that I’ve been staring at for the last 5 months and start cooking again. That’s when the Spring vibe truly kicks in!
health:
i? like the part when the guy on ski’s jumps in the air