by Ambrose HeathAmbrose Heath (born Francis Geoffrey Miller) was a journalist, food writer and broadcaster who wrote for newspapers including The Times and The Manchester Guardian, before becoming the food writer for The Morning Post. From 1933, when he published four cookery books, Heath wrote and translated more than one hundred works on food, such as Good Food on the Aga and The Good Cook in Wartime. He was best known for a translation: Madame Prunier's Fish Cookery Book (1938).
He was cookery correspondent of The Queen from 1938-64 and wrote over seventy books between 1932 and 1968. His first book was Good Food (1932); Good Food on the Aga appeared the following year, four years after the Aga was first sold in Britain. It was invented in 1922 in Sweden by Dr Gustave Dalen, who had lost his sight and designed a stove that was easy for the blind to use.
|Title||The Wine and Food Society's Guide to Meat|
|eBook format||Hardcover, (torrent)|
|Publisher||Wine & Food Society|
|File size||6.9 Mb|
|Book rating||0.7 (0 votes)