Ian Dowding has been cooking professionally for over fifty years; from restaurant cooking to teaching, demonstrating and creating food for historical TV programmes.

The collection of over 400 recipes spans this period and is an eclectic mix of gourmet dishes, peasant classics, home favourites, historic revivals and recipes from around the world. It is a no-nonsense guide to cookery covering everything from fish cookery to cakes and desserts, bread and game recipes with lots of practical tips that will expand your repertoire and extend your culinary expertise.