Good Things, first published in 1971, was considered to be the most popular of Jane Grigson's exceptional cookery books. Based on articles she wrote for the "Observer Colour Magazine", it is a passionate appeal for food of the best quality to be bought and used. In this book, it will be hard to find recipes for a cook in a hurry. Instead, there ...
Good Things, first published in 1971, was considered to be the most popular of Jane Grigson's exceptional cookery books. Based on articles she wrote for the "Observer Colour Magazine", it is a passionate appeal for food of the best quality to be bought and used. In this book, it will be hard to find recipes for a cook in a hurry. Instead, there are recipes that specialize in using first class ingredients. Recipes for lobsters and kippers, for sorb apples, medlars and quinces, for ceps and chanterelle mushrooms - all these ingredients and many more, Jane Grigson promoted passionately during her life. There are chapters on how to prepare snails (and how to find the right ones), how to make fruit liqueurs and water ices, how to deal with squid and construct a raised pie.
396 pages. Softcover. Brand new book. COOKBOOKS. A celebration of fresh daily fare lovingly prepared. "Cooking something delicious is really much more satisfactory than painting pictures or making pottery. At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don't hang on the walls or stand on the shelves to reproach you forever."&emdash; from Jane Grigson's introduction. Here is a book for all those who appreciate good food and Jane Grigson's witty and stylish way of writing about it. Including recipes for fish, meat, game, fresh fruits, vegetables, and a few splendid desserts, Good Things is a celebration of delicious everyday fare and its loving preparation. Jane Grigson (1928-90) grew up in the northeast of England, where there is a strong tradition of good eating. After earning a degree in English from Cambridge University, she worked in art galleries and publishers' offices and then as a translator. In 1968 Grigson began writing cookery articles for the Observer Colour Magazine. Good Things is a collection of those highly successful pieces. She is the author of numerous cookery books, including English Food, Charcuterie and French Pork Cookery, and Mushroom Feast. "This book is delightful. It has what I always think of as 'quality. ' It is literally a gastronomic curiosity, and delicious to read, and very titillating as well."&emdash; M. F. K. Fisher "This is one of the great cookery books....Jane Grigson writes with wit and erudition."&emdash; The Good Web Guide (Key Words: Cookbooks, Jane Grigson, Recipes, Food, Fish, Meat, Game, Fresh Fruit, Vegetables, Desserts).
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.