Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter
picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting
a last-minute pre-theatre dinner, the sparkling writings of the society hostess
and philanthropist Agnes Jekyll describe food for every imaginable occasion and
mood. Originally published in "The Times" in the early 1920s, these divinely wi
tty and brilliantly observed pieces are still loved today for their warmth and f
riendly advice and, with their emphasis on fresh, simple, stylish dishes, were y
ears ahead of their time.
