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Margaret Costa's Four Seasons Cookery Book (Revised) by Margaret Costa

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Notes about this book

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Notes about Recipes in this book

  • Andalusian lamb stew

    • saladdays on October 13, 2013

      A good Autumn casserole, comfort food as the days get colder and shorter. It has a light end of summer taste using green peppers, tomatoes and olives. I used pitted green olives and not pimento-stuffed ones as that was what I had in the cupboard.

  • Mrs. Postgate's green tomato chutney

    • Melanie on June 14, 2015

      Interesting flavour, not convinced I would make this one again. I'll see how it goes after another few meals. It is possible that I overcooked the chutney as the texture was not as loose as I would have liked.

  • Braised lamb chops

    • veronicafrance on March 08, 2013

      This somehow didn't work for me. After half an hour's cooking the tomatoes and mushrooms were still raw. Because I didn't want to overcook the lamb, I ended up scraping them off and zapping them in the microwave. Even if the recipe had worked properly, it still wouldn't have been very interesting, so I won't be doing it again.

  • Baked rhubarb and orange sponge

    • veronicafrance on March 08, 2013

      What a disaster. The amount of topping was laughably inadequate for the amount of rhubarb, and what little there was sank into the fruit, leaving a thin scraping on top. Luckily the rhubarb tasted good, but if I made it again, I'd double the amount of sponge mixture.

  • Greenage, orange and walnut jam

    • veronicafrance on October 17, 2014

      This makes a nice change from standard greengage jam, though the walnuts make it a bit inappropriate for spreading on toast. The citrus fruits help it to set -- too well in my case, but that's my fault, not Margaret Costa's.

  • French cherry jam

    • veronicafrance on June 22, 2013

      Easy to make, but I've yet to taste it. Will report back! Later: this is a French set preserve so it's a bit too runny to spread on bread. But the flavour is lovely! It's like that expensive fruit preserve you get in small jars in delicatessens.

  • Belgian bun cake

    • veronicafrance on October 20, 2014

      This is a delicious fruited brioche/tea bread. It's a go-to recipe for using up home-made lemon curd. I use whatever dried fruit I have -- apricots and cranberries with candied orange peel this time. Dough can be made in a stand mixer -- just throw everything in and knead with dough hook. Add a little more flour if it seems too wet to handle.

  • Russian raspberry pudding

    • Pamsy on April 29, 2018

      Similar to Clafoutis but less "cakey". Have also made with cherries soaked in Kirsch and then the juices added to the topping before baking...With rasps add a few tbsps Framboise.

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  • ISBN 10 1906502056
  • ISBN 13 9781906502058
  • Published Jun 05 2008
  • Format Hardcover
  • Page Count 364
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

First published in 1970 and re-issued by Grub Street in 1999, the hardback edition hit the bestseller lists and went on to sell over 15,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. The following year the Fours Seasons Cookery Book was published in paperback and likewise went on to clock up record sales. Grub Street is now proud to issue a new full colour edition redesigned to suit the contemporary market.

Margaret Costa’s book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings.

This is a modern classic which no cookery collection should be without.



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