The Best of Jane Grigson
The Enjoyment of Food
Nonfiction, Food & Drink, Professional, International, European
| Author: | Jane Grigson | ISBN: | 9781910690567 |
| Publisher: | Grub Street Publishing | Publication: | June 19, 2015 |
| Imprint: | Grub Street Cookery | Language: | English |
| Author: | Jane Grigson |
| ISBN: | 9781910690567 |
| Publisher: | Grub Street Publishing |
| Publication: | June 19, 2015 |
| Imprint: | Grub Street Cookery |
| Language: | English |
An extraordinary collection of timeless, beloved recipes from across the globe by the award-winning food writer and author of Good Things.
This delightful and essential compendium of recipes from Jane Grigson, author of cookbook classics like Good Things and Mushroom Feast, begins with a delightful introduction from the equally renowned food writer Elizabeth David.
Organized into regional cuisines from around the world including the Americas, the Mediterranean, the Europeans, India, and the Far East, as well as sections entitled “At Home in England” and “At Home in France.” In addition to a detailed chapter on charcuterie, there are graphs, illustrations, and tips on picking the best ingredients and making the most of them when they are in season.
This astonishingly diverse and accessible selection of recipes has entires for all occasions from simple weekday dinners to elaborate celebratory feasts. A fitting tribute, not only to Grigson’s culinary and literary skills, but also to the warmth, wit, and intelligence that shine through all her books, The Best of Jane Grigson is essential for home chefs of all levels.
An extraordinary collection of timeless, beloved recipes from across the globe by the award-winning food writer and author of Good Things.
This delightful and essential compendium of recipes from Jane Grigson, author of cookbook classics like Good Things and Mushroom Feast, begins with a delightful introduction from the equally renowned food writer Elizabeth David.
Organized into regional cuisines from around the world including the Americas, the Mediterranean, the Europeans, India, and the Far East, as well as sections entitled “At Home in England” and “At Home in France.” In addition to a detailed chapter on charcuterie, there are graphs, illustrations, and tips on picking the best ingredients and making the most of them when they are in season.
This astonishingly diverse and accessible selection of recipes has entires for all occasions from simple weekday dinners to elaborate celebratory feasts. A fitting tribute, not only to Grigson’s culinary and literary skills, but also to the warmth, wit, and intelligence that shine through all her books, The Best of Jane Grigson is essential for home chefs of all levels.
