Introduction to the 1988

Edition

WHEN in 1947 I started putting

together the recipes which made up
this book it was less with any
thought of future publication than
as a personal antidote to the bleak
conditions and acute food
shortages of immediate post-war
England. Looking back to those
days, when meat, butter, cheese,
sugar, eggs, bacon, milk, and even
biscuits, sweets and chocolate were
rationed, when fresh vegetables