The Best of Jane Grigson

Originally published as: The enjoyment of food: the best of Jane Grigson. London: Michael Joseph, 1992.

Author: Jane Grigson

Publisher:

ISBN: 1909808288

Category:

Page: 360

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Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organized into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

The Best of Jane Grigson

Jane Grigson died in 1990 at the height of her culinary and literary powers, leaving behind a considerable body of published work on food and cooking, and a reputation in her field of the highest order. Inspired by Elizabeth David, ...

Author: Jane Grigson

Publisher: Grub Street Publishers

ISBN: 9781910690567

Category: Cooking

Page: 360

View: 643

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Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigsons recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigsons research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organized into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled At Home in England and At Home in France; both places close to Janes heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigsons approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

Jane Grigson s Vegetable Book

It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for ...

Author: Jane Grigson

Publisher: U of Nebraska Press

ISBN: 0803259948

Category: Cooking

Page: 607

View: 911

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In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and even Dr. William Kitchiner's 1817 version of ?Bubble and Squeak? (fried beef and cabbage). ø Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

Jane Grigson s Fruit Book

Jane Grigson. got as far as Britain ' . Pliny must have been talking about a superior variety of cherry . ... in the fables of La Fontaine , she compared them to a basket of cherries , ' You pick out the best - and the basket is empty !

Author: Jane Grigson

Publisher: U of Nebraska Press

ISBN: 080325993X

Category: Cooking

Page: 508

View: 921

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Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

Jane Grigson s Fish Book

Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.

Author: Jane Grigson

Publisher: Penguin Uk

ISBN: 0140273255

Category: Cooking

Page: 576

View: 222

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Jane Grigson's unparalleled book on fish cookery takes us through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information and telling us all we ever need to know about the preparation and cooking of fish. The recipes are taken from all over the world - there is soft-shell crab, salt cod, gravadlax and much much more - and range from the simple to the formal.

Good Things

Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.

Author: Jane Grigson

Publisher: Grub Street Cookery

ISBN: 9781909808485

Category: Cooking

Page: 384

View: 488

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A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.

English Food

'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - ...

Author: Jane Grigson

Publisher: Penguin Uk

ISBN: 0140273247

Category: Cooking

Page: 384

View: 395

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ENGLISH FOOD reveals the richness and surprising diversity of England's culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - Evening Standard

Jane Grigson s Book of European Cookery

Jane Grigson. world's most civilised people , masters of city life and villa life . ... Chefs produced the best food in Europe , more refined than the Rabelaisian feasts north of the Alps . This skill passed into our general European ...

Author: Jane Grigson

Publisher: Atheneum Books

ISBN: UCSC:32106015383778

Category: Cookery, European

Page: 256

View: 652

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An introduction to the cusines of Europe.

Charcuterie and French Pork Cookery

First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself.

Author: Jane Grigson

Publisher: Grub Street Cookery

ISBN: 9781908117939

Category: Cooking

Page: 320

View: 827

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This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

Sameness in Diversity

Many of these footnotes went beyond the issue of translation to include additional preparation techniques for foods or different versions of the dishes in question, Jane Grigson, Good Things (New York: Knopf, 1971) xi, 3–15. 65.

Author: Laresh Jayasanker

Publisher: University of California Press

ISBN: 9780520343962

Category: History

Page: 288

View: 188

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Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.

The Mushroom Feast

With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms.

Author: Jane Grigson

Publisher: Grub Street Cookery

ISBN: 9781909808492

Category: Cooking

Page: 336

View: 390

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A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms. An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

How to Slice an Onion

A bit on the fussy side, but good ideas nonetheless. Jane Grigson Jane Grigson's Vegetable Book (Atheneum, 1979; paperback, Bison Books, 2007) fane Grigson's Fruit Book (Atheneum, 1982; paperback, Bison Books, 2007) All of Jane ...

Author: Bunny Crumpacker

Publisher: Macmillan

ISBN: 9781429964388

Category: Cooking

Page: 320

View: 317

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If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

Eating to Extinction

1 2 3 a 4 5 'Some shoals were the width': Jane Grigson, The Best of Jane Grigson: The Enjoyment of Food (Grub Street, 2015). My thanks to Sophie Grigson for permission to use this quotation. 'Since the advent of industrial fishing': Any ...

Author: Dan Saladino

Publisher: Random House

ISBN: 9781473562011

Category: Social Science

Page: 464

View: 963

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'Inspiring and urgent' Bee Wilson 'We all need to pay more attention to what we are (and are no longer) eating. Dan Saladino inspires us to believe that turning the tide is still possible.' Yotam Ottolenghi Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope. From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever. In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point: the future of our planet depends on reclaiming genetic biodiversity before it is too late. 'I love this book... I wish the whole world could read it' Raymond Blanc

A Curious Absence of Chickens

'Jane Grigson, the best cookery writer in my lifetime, would have been so proud of her daughter. Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them.

Author: Sophie Grigson

Publisher: Hachette UK

ISBN: 9781472278876

Category: Cooking

Page: 320

View: 240

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'Jane Grigson, the best cookery writer in my lifetime, would have been so proud of her daughter. Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.' Prue Leith 'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.' After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her own to start a new life. In a part of Italy where she didn't know anyone, having last visited the region 40 years ago, this narrative book of food writing, stories and recipes brings to life the region, its food and the local characters that she meets along the way. This is a book about courage, hope, new horizons and, above all, delicious food.

Cake A Slice of History

While writing about gingerbread in British Cookery: Reproduced in The Enjoyment of Food: the Best of Jane Grigson, (London: Michael Joseph, 1992), pp. 63–4, 66–7. Food technologists in the 1930s . . . The angel food cake soon donned a ...

Author: Alysa Levene

Publisher: Hachette UK

ISBN: 9781472226839

Category: History

Page: 252

View: 548

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If you have wondered about the stories behind the cakes made on the Great British Bake Off or the difference between a Victoria sandwich and a sponge cake (especially if Mary Berry or Nigella Lawson is not to hand), this is the book for you. Baking has always been about memories passed down through families and Alysa Levene will take you through this compelling social history of baking. 'My sister had three wedding cakes. Rather than spend a lot of money on a traditional cake she asked our grandmother, our mother, and our step-mother to make their signature bakes. My grandmother made the rich fruit cake she always baked at Christmas. My mother made a chocolate sponge which we called Queenie's Chocolate Cake after the great aunt who gave her the recipe; it appeared at almost every one of our birthdays in one guise or another. And finally, my step-mother made chocolate brownies (Nigella Lawson's recipe, if you'd like to know), whose sticky, pleasurable unctuousness is fully explained by the amount of butter they contain. 'In our family, as in many others, these familiar cakes are the makers of memories. My siblings and I took this idea into our adult lives, and now bake for our own families. But it wasn't until I developed an interest in the history of food that I started to think about the deeper significance of these tasty treats. What does cake mean for different people? How have we come to have such a huge variety of cakes? What had to happen historically for them to appear? And what can they tell us about the family, and women's roles in particular? I wrote this book to find out the answers.' What follows is a journey from King Alfred to our modern-day love of cupcakes, via Queen Victoria's patriotic sandwich, the Southern States of America, slavery and the spice trade, to the rise of the celebrity chef . . . and so much more.

The Oxford Companion to Food

Grigson, Jane (1967), Charcuterie and French Pork Cookery, London: Michael Joseph. ... (1978), Jane Grigson's Vegetable Book, London: Michael Joseph. ... Hackwood, Frederick W. (1911), Good Cheer, London: T. Fisher Unwin.

Author: Alan Davidson

Publisher: Oxford University Press, USA

ISBN: 9780199677337

Category: Cooking

Page: 921

View: 513

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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

More Shapes and Stories

More Shapes and Stories In this new picture book for young people Geoffrey and Jane Grigson insist that all good pictures offer adventures in seeing. The stories are old and modern, fact and fantasy. Picasso turns a girl into a lower.

Author: Geoffrey Grigson

Publisher: Random House Books for Young Readers

ISBN: UOM:39076002194053

Category: Juvenile Nonfiction

Page: 70

View: 661

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Presents thirty-seven examples from art history, from the eleventh through the twentieth centuries, with commentaries which include the stories behind the pictures, social customs of the times, facts about the artist, and brief quotations from relevant li