Good Fare

Originally published in 1941, this delightful little book is in fact the precursor to 'Good Eating', published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the "Daily Telegraph's Home Cook", this is both a charming piece of nostalgia and a riveting insight into how Britain really ate in wartime. More than that, though, it is almost a kitchen manifesto for the 21st century, with its emphasis on cooking without wasting food, fuel or time. The recipes are specifically geared to making the most of home-grown fruit and vegetables, of making a little meat go a long way, or of making unfamiliar cuts and methods fresh and appealing.