Cream Horns and Vol au Vents, the book, is the sequel to I taught them to cook.
The next year of school arrives. 1973-74. My electric cookers have been stolen. The chest freezer and my longed for food mixers are gone too. Cookery lessons are abandoned and I teach my lessons in the cloakroom.
My exam results from the first year are awful and the head wants improvements. But students who no-one else wants to teach, still get dumped in my lessons. And then can leave without taking exams and no qualifications.
Take a trip down memory lane. Stork margarine to cook everything, Angel Delight, Heinz salad cream and brown eggs. New ingredients like avocados and soya protein creep into our food culture. And there’s no food labelling or allergen listing.
David Smith has once again livened the text with his artwork. 35 years of working together!
Jenny Ridgwell 