The Best of Jane Grigson
The Enjoyment of Food
Published on 20. February 2019
360 pages
978-1-910690-56-7 (ISBN)
Description
An extraordinary collection of timeless, beloved recipes from across the globe by the award-winning food writer and author of
Good Things.
This delightful and essential compendium of recipes from Jane Grigson, author of cookbook classics like Good Things and Mushroom Feast, begins with a delightful introduction from the equally renowned food writer Elizabeth David.
Organized into regional cuisines from around the world including the Americas, the Mediterranean, the Europeans, India, and the Far East, as well as sections entitled "At Home in England" and "At Home in France." In addition to a detailed chapter on charcuterie, there are graphs, illustrations, and tips on picking the best ingredients and making the most of them when they are in season.
This astonishingly diverse and accessible selection of recipes has entires for all occasions from simple weekday dinners to elaborate celebratory feasts. A fitting tribute, not only to Grigson's culinary and literary skills, but also to the warmth, wit, and intelligence that shine through all her books, The Best of Jane Grigson is essential for home chefs of all levels.
This delightful and essential compendium of recipes from Jane Grigson, author of cookbook classics like Good Things and Mushroom Feast, begins with a delightful introduction from the equally renowned food writer Elizabeth David.
Organized into regional cuisines from around the world including the Americas, the Mediterranean, the Europeans, India, and the Far East, as well as sections entitled "At Home in England" and "At Home in France." In addition to a detailed chapter on charcuterie, there are graphs, illustrations, and tips on picking the best ingredients and making the most of them when they are in season.
This astonishingly diverse and accessible selection of recipes has entires for all occasions from simple weekday dinners to elaborate celebratory feasts. A fitting tribute, not only to Grigson's culinary and literary skills, but also to the warmth, wit, and intelligence that shine through all her books, The Best of Jane Grigson is essential for home chefs of all levels.
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Jane Grigson
The Best of Jane Grigson
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05/2015
Grub Street Publishing
€44.76
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Person
Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.
Content
- Cover
- Title
- Copyright
- CONTENTS
- Note by the Compiler: Roy Fullick
- Introduction by Elizabeth David
- AT HOME IN ENGLAND
- Soups and Starters
- Eggs
- Fish
- Meat, Game and Poultry
- Vegetables and Fruit
- Cakes and Puddings
- AT HOME IN FRANCE
- Soups and Starters
- Fish
- Meat, Game and Poultry
- Vegetables and Fruit
- Cakes and Puddings
- CHARCUTERIE
- Terrines and Pâtés
- Sausages
- Hams and Salt Pork
- Fresh Pork
- Frying and Grilling
- Extremities
- Insides
- Picnic Guide to the Charcutier's Shop
- THE MEDITERRANEAN
- Soups and Starters
- Fish
- Meat, Game and Poultry
- Vegetables and Fruit
- Cakes and Puddings
- THE EUROPEANS
- Soups and Starters
- Fish
- Meat, Game and Poultry
- Vegetables and Fruit
- Cakes and Puddings
- THE AMERICAS
- Soups and Starters
- Fish
- Meat and Poultry
- Vegetables and Fruit
- Cakes and Puddings
- INDIA A ND THE FAR EAST
- Soups and Starters
- Fish
- Meat and Poultry
- Vegetables and Fruit
- TREATS AND CELEBRATIONS
- Starters
- Fish
- Meat, Game and Poultry
- Cakes and Puddings
- Drinks
- Menus for Special Occasions
- The Spirit of Christmas
- A Mediterranean Christmas
- Edible Gifts
- Bibliography
- Index
