"And while in the U.S. we were only just awakening, or reawakening, to the importance and obviousness of seasonal cooking, that was already a backdrop to these books. As was the value in sourcing ingredients from quality producers, and of having a relationship with those producers: the butcher, the fishmonger, the farmer, the baker. These points weren't trumpeted in the British cookbooks I collected; they were simply a matter of fact. That's how you cook."
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