The Best of Jane Grigson by Jane Grigson

The Best of Jane Grigson by Jane Grigson

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 organised 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 (1928-1990) grew up in the northeast of England, where good dining is a way of life. She worked in art galleries and publishers' offices before becoming a translator after graduating from Cambridge University with a degree in English. Grigson started writing cooking articles for the Observer Colour Magazine in 1968. Nice Things is a collection of such critically acclaimed works. English Cuisine, Charcuterie and French Pork Cooking, and Mushroom Feast are among her many cookbooks. For her whole body of work, Grigson received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award posthumously.

SKU	Unavailable
ISBN 13	9781909808287
ISBN 10	1909808288
Title	The Best of Jane Grigson
Author	Jane Grigson
Condition	Unavailable
Binding Type	Hardback
Publisher	Grub Street Publishing
Year published	2015-05-31
Number of pages	464
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.