Following the success of her first book, Charcuterie and French Pork Cooking, Jane 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.
Showing the importance of locally-produced, fresh food, this book is divided into sections covering: Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, and others; Vegetables - asparagus, carrots, and others; Fruit - apple, gooseberries, and others. It contains the recipe of curried parsnip soup.
The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook.
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
Takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information on fish cookery. This book gives advice about the preparation and cooking of fish.
A mouth-watering selection of delicious dessertsJane Grigson si famous for her accessible cookery-writing style and ost of her award-winning books are published in Penguin. After her death in 1990, Alan Davidson wrote of Jane Grigson, 'she is the most companiable presence in the kitchen ... never failing to explain the "why" as whell as the "how" of cookery'. The recipes collected here are taken from English Food, Good Things, Food with the Famous and Jane Grigson's Fruit Book.
Gathers together 50 recipes for desserts including nectarine bavaroise, peach and orange ice, emperor's pancakes, Sussex pond pudding and Yorkshire curd tart. By the author of "Jane Grigson's Fish Book".
Reveals the richness and diversity of England's culinary heritage.
An alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. It contains fragments of history or poetry, and explains the 'why' as well as the 'how' of cookery. schovat popis
