Winter Feasts: November to January Old and new recipes for the chilly days of winter while making the most of the seasonal produce. Celebrations include the American feast of Thanksgiving, the four Sundays of Advent, 'Stir Up Sunday' (the time to make Christmas puddings), Hanukah, Christmas and those for the New Year.  Spring Feasts: February to April Recipes to celebrate the end of winter and coming of spring. Recipes to suit the frugal time of Lent, including creative fish dishes, and spring menus which culminate in the celebrations of Easter and Passover.  Summer Feasts: May to July May Day holiday starts the celebration of summer, usually followed closely by the feast of Whitsun (50 days after Easter). Midsummer feasts make the most of the bountiful produce of the season.  Autumn Feasts: August to October The time of mist and mellow fruitfulness is the time to make the most of the last days of summer while preparing for the winter. Recipes include celebrations of Michaelmas, the gathering of the harvest, and Rosh Hashanah, the Jewish New Year.

The Times Food for Feasts and Festivals

Jackson, C.J.

Cookbooks, Food & Wine

Harpercollins Pub, Ltd.

A fish cookery book containing more than 800 recipes, all tested and refined by the staff and pupils at Leith's School of Food and Wine. Advice on wine is included with every recipe.

Leith's Fish Bible

WALDEGRAVE, Caroline

Cooking by Ingredient

Bloomsbury Pub Ltd

Book by Jackson, C. J., Kassapian, Be, Kassapian, Belinda

Leith's Seasonal Bible

Leith's School of Food and Wine

Kassapian, Be

Kassapian, Belinda

A complete and authoritative guide to preparing meals centered entirely around seafood, this cookbook explains a wide range of dishes, from classic to contemporary, using plenty of diagrams and straightforward language. Readers will be guided through the proper techniques of filleting, boning, and home-smoking, and will discover a wide array of simple recipes such as Risotto Nero, or Deep-fried Cod in Beer Batter, to more extravagant menu items including Noisettes of Salmon with Cucumber and Fennel Salsa, or Braised Octopus in Rioja.

Leiths Fish Bible

Rationing was a vital part of fighting the Second World War on the home front. The Ministry of Food enlisted the cartoon characters Potato Pete and Doctor Carrot to promote the benefits of fresh fruit, vegetables, and cereals and helped families to make the most of meat, fat, sugar, and dairy products. As a result, the health of the nation soared. This book uses the wartime diet as a model to reproduce delicious healthy recipes for today.

The Ration Book Diet: Third Edition

Brown, Mike

Harris Carol, Carol

Cooking Education & Reference

The History Press

The Ration Book Diet

The Billingsgate Market Cookbook

New Holland Publishers, Ltd.

Hunting Wildflowers

Parenting & Relationships

Chilidog Press LLC

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Books by Jackson, C.J.