| Best of Jane Grigson Contributor(s): Grigson, Jane (Author) |
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ISBN: 1909808288 ISBN-13: 9781909808287 Publisher: Grub Street Cookery OUR PRICE: $35.96 Product Type: Hardcover - Other Formats Published: June 2015 |
| Additional Information |
| BISAC Categories: - Cooking | Individual Chefs & Restaurants - Cooking | Regional & Ethnic - European - Cooking | Regional & Ethnic - Spanish |
| Dewey: 641.5 |
| Physical Information: 1.4" H x 5.4" W x 8.2" (1.75 lbs) 360 pages |
| Themes: - Cultural Region - Spanish - Ethnic Orientation - Spanish |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Grigson, Jane: - 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. |