Editied by Lizzie Boyd (Christopher Helm Publishers, 1988)
If, like me, you have an interest in the historical aspect of food and cooking, then this is a book for you! The print is small, there are no illustrations and prose is minimal, but I have had huge inspiration from it over the years. There are so many recipes, it is hard to settle on any one, but the Devilled Whitebait immediately appealed.
Whitebait are always cooked whole and care is needed when washing and drying them to prevent damage to the tiny fish.
Posted by Nigella on the 22nd Feb 2012