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English culinary tastes have changed dramatically in the past 25 years, influenced by foreign styles of cookery, writers such as Elizabeth David and the availability of produce from abroad. This collection of over 250 recipes offers a fresh approach to English cooking, made with seasonal English ingredients but prepared in a way which owes much to influences from abroad. The cookbook is arranged monthly with a list of the best produce available locally at that time of year. The text includes recipes for starters, main courses, puddings, a special menu for each month and seasonal features, such as preserving.
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