I greatly enjoyed Freddie Lawrence's review of Margaret Samuelson's Sussex Recipe Book, of which I am proud to be the publisher (The Argus, March 4).

And, of course, he's right about the cooks of 50 or 100 years ago - they knew how to find really tasty ingredients without having to make do with our instant-wrapped, microwaveable, supermarket food. But he's wrong to think all the recipes in the book are as odd as the ones he mentions.

Many, such as George Furley's steak, or spinach with cream and eggs, to say nothing of Sussex pond pudding, are perfectly practical.

Try some, Freddie, you'll feel better already.

-Ann Bagnall, Southover Press, Southover