Between the Alps, the Appenines and the Tyrrhenian Sea grow bitter oranges, basil, olives... The Genoese are likely to ignite if anyone disagrees that their cuisine is the best in Italy.
Pleasing recipes arranged seasonally, with half a dozen principal ingredients each quarter. This book has evolved out of Vaughan's monthly columns for House & Garden magazine.
Country houses were repositories of the finest food in the land, but their tables fell into decline around WW1. Chapters examine all parts of food production (including the game, fish, cerea... read more