In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.

This is the definitive guide to the fruits of the world, featuring a comprehensive photographic identification guide to fruits, with information about the history, varieties and nutritional value. It includes all the well-known citrus fruits, berries and other fruits, such as apples, bananas, melons, peaches, figs and grapes, as well as exotic varieties such as babacoa, custard apples, sharon fruit and prickly pears, rambutans and snake fruit. With 500 photographs, this is the ideal reference book on identifying, preparing, preserving and cooking fruit. Tempting recipes include Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date and Walnut Brownies. Nothing can beat a simple dessert of perfectly ripe juicy fruit, perhaps served with a dollop of cream, or with some good cheese. All fruits can be cooked and served on their own, or used to create a huge range of dishes, from pies and puddings to cakes, ice creams, mousses and featherlight souffles. In the first section of this book, there is an illustrated step-by-step guide to preparing, juicing, preserving and cooking fruit, and a guide to useful equipment. There is essential information about all the common, less well-known and exotic fruits and how and where the fruit is grown, where to buy and how to store and cook. With over 100 enticing recipes, this lovely book will provide a wealth of inspiration.