Caroline Hennessy

Food writer

First published as a promo cookbook in 1976 by Stork margarine, there was a copy of this in every Irish kitchen. It is an exercise in nostalgia with of-the-time dishes like porter cake, frangipane flan, steak Diane and melba toast, but underpinned by good, solid, well-tested recipes that are still much beloved and used. Very important note: essential to use butter everywhere that marge is mentioned.