<p>English Food has achieved classic status since its first publication in 1974, when it won the Glenfiddich Award for Cookery Book of the Year. This new edition was fully revised and updated by Jane Grigson before her death in 1990. It presents a comprehensive selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kind of English dishes. It also stands in tribute to Jane Grigson's wonderful writing, which combines wit, inspiration and profound knowledge. As Sophie Grigson says in her Foreword, old copies of English Food 'dog-eared and much loved-stay on readers' shelves until they fall to pieces and have to be replaced by a new copy.' Folklore and history are interspersed amongst her recipes, which are remarkably diverse, ranging from eighteenth century recipes for sweetbreads to Yorkshire pudding. This new edition should have a place of importance in the kitchens of all true cooks.</p>

English Food

Cookbooks, Food & Wine

Jane Grigson

Regional & International

Ebury Press

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.

Charcuterie And French Pork Cookery

Cooking by Ingredient

Penguin??Books

Good Things

Entertaining & Holidays

<p>A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.</p>

Main Courses & Side Dishes

Enjoyment of Food : The Best of Jane Grigson

Penguin 60s Cookery Giftset (Penguin 60s)

helge-rubinstein

CLAUDIA RODEN

NIGEL SLATER

Rick Stein

Elizabeth David

LINDSEY BAREHAM

Sophie Grigson

margaret-visser

Lindsey; David Bareham

Penguin

Puddings

Macmillan

"Observer" French Cookery School

Macdonald and Jane's Publishers Ltd.

TBS The Book Service Ltd

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Books by Jane Grigson