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In page Elizabeth Craig (writer):

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Craig started to cook when she was six years old and began collecting recipes from age 12.[1] She declared that the only formal training she had in cookery was a "three months course in Dundee".[2] She began publishing cookery books after the end of World War I and proceeded through World War II and into 1980. She began writing in times when food was scarce and rationing was heavily relied upon, and her focus broadened when the majority of households had a refrigerator and an opportunity to access a much wider variety of foods: this can be observed in her writing as more diverse dishes appear in her later books.[citation needed]