⭐ 4/5
13 years ago
This book was published in 1946 when food rationing in Britain was if anything more stringent than it had been during WW2 itself, but the author does his best to brighten up a limited range of ingredients with exotic additions such as yoghurt, paprika and caraway seed. It's probably more of a historical document than a working cookery book these days, though that doesn't mean the recipes aren't worth trying.