The Best of Jane Grigson: The Enjoyment of Food by Jane Grigson

  • Almond soup (page 13)

    from The Best of Jane Grigson: The Enjoyment of Food The Best of Jane Grigson by Jane Grigson

    • Categories: Soups; English
    • Ingredients: ground almonds; chicken stock; white pepper; bay leaves; milk; cream; toasted almonds
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  • ISBN 10 1909808288
  • ISBN 13 9781909808287
  • Linked ISBNs
  • Published May 31 2015
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking, 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. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season.

The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

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