London: Leslie Frewin, 1973. Second Edition. Hardcover. Unpaginated. 21.5 x 15 cm. A posthumous publication, Heath passed away while writing this book. A collection of menus with three courses and a wine pairing. For example, potted shrimps, Danish pork and cabbage, brandy chestnuts with Chianti. Brief recipes given for menu... More about A Menu for All Seasons; The last collection of menus by Ambrose Heath - doyen of English cookery...