Image: Mary and Angus Hogg · CC BY-SA 2.0
Good Food
- Year
- 1932
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
Good Food, by Ambrose Heath, inaugurated a long-running series of seasonal cookery books issued by Faber and Faber from 1932, arranged month by month to follow the rhythms of the English kitchen garden and market. Its lasting reputation rests as much on Edward Bawden's distinctive line illustrations as on Heath's recipes, the partnership establishing a benchmark for elegant interwar British cookery publishing.
Cooking from this book
Jugged Hare
Signature dishA dark, slow-simmered stew of hare in red wine and its own blood, perfumed with port, forcemeat balls and redcurrant jelly, this winter classic became almost a mascot of Heath's volume. His monthly menus championed such robust English game cookery just as it was slipping from fashion, and Edward Bawden's wonderfully spirited line drawings of hares and hounds turned the dish into one of the book's most fondly remembered visual emblems.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
