Jane Grigson Entertaining and Holidays English

e-Book Good Things download

by Jane Grigson

ISBN: 190494387X
ISBN13: 978-1904943877
Language: English
Publisher: Grub Street Cookery (April 14, 2008)
Pages: 384
Category: Entertaining and Holidays
Subategory: Cooking and Drinks

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ePub size: 1127 kb
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Rating: 4.6
Votes: 147
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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.

Only 17 left in stock (more on the way). Good Things is a collection of those highly successful pieces. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.

Grigson's Vegetable Book (1978), Jane Grigson's Fruit Book (1982) and Exotic Fruits and Vegetables (1986). a good many things in our marketing system now fight against simple and delicate food. She was awarded the John Florio Prize for Italian translation in 1966, and her food books won three Glenfiddich Food and Drink Awards and two André Simon Memorial Prizes. Grigson was active in political lobbying, campaigning against battery farming and for animal welfare, food provenance and smallholders; in 1988 she took John MacGregor, then the Minister of Agriculture, Fisheries and Food, to task after salmonella was found in British eggs. Tomatoes have no taste.

Jane Grigson is one of the foundation cookbook authors so often borrowed from by current celebrity chefs.

A celebration of fresh daily fare lovingly prepared. Jane Grigson is one of the foundation cookbook authors so often borrowed from by current celebrity chefs. Like The Fruit Book this one is organized by ingredient, with conversational introductions to each one discussing history, tastes, and selection, and then a handful of good recipes, simple and complex. Some of the ingredients are obscure (green walnuts) and the ideas about meals can be dated, but her approaches and expertise have made me a better cook.

A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.

Books for People with Print Disabilities. Internet Archive Books. Uploaded by Tracey Gutierres on October 26, 2012.

Part of the At Table Series). Good Things (At Table). Published by Thriftbooks. com User, 9 years ago. This is my second copy of Jane Grigsons's book. I used the original copy so often that it fell apart.

The mistakes don't hang on the walls or stand on the shelves to reproach you forever. -from Jane Grigson's introduction

The mistakes don't hang on the walls or stand on the shelves to reproach you forever. -from Jane Grigson's introduction. Format Paperback 396 pages.

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

Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup. Lifestyle & Sports. To read this book, upload an EPUB or FB2 file to Bookmate.

The reason for reissuing this book is because it is Jane Grigson’s celebration of the seasons and the foods they bring and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, “…I feel that delight lies in the seasons and what they bring us…the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they are eaten with new cloudy wine. This is good food…..The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. This is not the limited concern of a few cranks. Small and medium-sized firms, feeling unable to compete with the cheap products of the giants, turn to producing better food….People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness. I notice in the grocers’ shops in our small town …the prominence given to eggs direct from the farm.” How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words 35 years ago! The book is divided into sections covering Fish – kippers, lobster, mussels and scallops, trout; Meat and Game – meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables – asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit – apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.

Comments:

Breder

It's hard to comment on a classic without sounding self important. What I would say about this book is, if you have read Elizabeth David and you have not yet read any Jane Grigson, then do buy the book, you will not be disappointed. There's a lot of scholarly work here, too, as well as the recipes and cooking techniques. Very British, for sure, and it may even convince you to love prunes (or dried plums, as they are sometimes known).

*Nameless*

Some of the recipe titles are so unique it almost makes me leery of trying them, however, so far, so good...even on the recipes that I felt there needed to be a modification, it didn't require a complete make-over and stood just fine on its own merits.

Granirad

This was a big hit with my target audience, my adventurous and skillful gourmet father.

Delaath

Stellar writing and solid recipes. If only all food writing could be like this.

Sha

This book is packed with recipes that are historic and well written. It isn't your glossy pictures-on-every-page cookbook, this is more like an historic Joy of Cooking for British folk. I enjoyed reading through it and anticipate a lot of interesting meals.

AnnyMars

Arrived in good shape.

Ndyardin

Wonderfully researched and beautifully written, as one would expect from Grigson. However, I did find myself skipping fairly often, as some of the things she wrote about seemed rather rarefied.

This is my second copy of Jane Grigsons's book. I used the original copy so often that it fell apart. It is a great book.