Frances Bissell's West Country Kitchen - Frances Bissell

The West Country as a cornucopia for cooks, a peninsula surrounded by sea which provides fresh fish and shellfish that cannot be bettered elsewhere in Brittain. Its rich pastures provide such delights as clotted cream and traditional farmhouse cheddar. Its organic farms provide excellent meat and poultry and Bodmid Moor gives us delicious wild boar, while Somerset orchards give us both cider and fresh apple juice from individual varieties. First and foremost a cook, Frances Bissell is one of our most highly-regarded food and cookery writers. She is the author of severeal books, most recently The Times Cookbook and The Real Meat Cookbook. She has been The Times cook since 1987 and contributes regularly to magazines in Britain and abroad.