English Food

'The most companiable presence in the kitchen' - The Independent<br/>
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Brought up in North-East England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968.  She has won numerous awards inc. Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year.  Her books include: FISH COOKERY, ENGLISH FOOD, FRUIT BOOK and THE ENJOYMENT OF FOOD. She died in March 1990

ENGLISH FOOD reveals the richness and surprising diversity of England's culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - Evening Standard

Jane Grigson's Fish Book

Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.

Jane Grigson's Vegetable Book

'The most companiable presence in the kitchen' - The Independent<br/>
<br/>
Brought up in the north-east of England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968.  She has won numerous awards including the Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year.  Her books include: Fish Cookery, English Food, Fruit Book, The Mushroom Feast and The Enjoyment of food.  She died in March 1990.

'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - Daily Mail Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.

Jane Grigson

The companion to &quot;Vegetable Book&quot;, this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the &quot;why' as well as the &quot;how&quot; of cookery.

Jane Grigson

Jane Grigson's Fruit Book

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