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Author: Jane Grigson
Publisher: Penguin Uk
Published: 1992
Total Pages: 384
ISBN-13: 9780140469264
DOWNLOAD EBOOKA selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Author: Jane Grigson
Publisher: Grub Street Cookery
Published: 2008-04-14
Total Pages: 438
ISBN-13: 1909808482
DOWNLOAD EBOOKA celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.
Author: Jane Grigson
Publisher: Atheneum Books
Published: 1985
Total Pages: 252
ISBN-13:
DOWNLOAD EBOOKAuthor: Jane Grigson
Publisher: U of Nebraska Press
Published: 2007-04-01
Total Pages: 558
ISBN-13: 9780803259935
DOWNLOAD EBOOKJane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
Author: Jane Grigson
Publisher: U of Nebraska Press
Published: 2007-04-01
Total Pages: 636
ISBN-13: 9780803259942
DOWNLOAD EBOOKIn Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and even Dr. William Kitchiner's 1817 version of ?Bubble and Squeak? (fried beef and cabbage). ø Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.
Author: Jane Grigson
Publisher:
Published: 1984
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Paul Kerensa
Publisher: Lion Books
Published: 2017-09-22
Total Pages: 288
ISBN-13: 074598049X
DOWNLOAD EBOOKIn this delightful sleigh ride through Christmas history, Paul Kerensa answers the festive questions you never thought to ask... Did Cromwell help shape the mince pie? Was St Nicholas the first to use an automatic door? Which classic Christmas crooners were inspired by a Hollywood heatwave? And did King Herod really have a wife called Doris? Whether you mull on wine or enjoy the biggest turkey, the biggest tree or the biggest credit card bill, unwrap your story through our twelve dates of Christmas past. From Roman revelry to singing Bing, via Santa, Scrooge and a snoozing saviour, this timeless tale is perfect trivia fodder for the Christmas dinner table.
Author: Jane Grigson
Publisher: Penguin UK
Published: 1975
Total Pages: 426
ISBN-13:
DOWNLOAD EBOOKJane 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.
Author: Jane Grigson
Publisher: Grub Street Cookery
Published: 2008-11-04
Total Pages: 335
ISBN-13: 1908117931
DOWNLOAD EBOOKThis timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or 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, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide 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 cuts of pork, how to make terrines, and how to cure ham and make sausages at home.
Author: Florence White
Publisher:
Published: 1999-11-01
Total Pages: 400
ISBN-13: 9781903155004
DOWNLOAD EBOOKWritten in 1932, this English classic cookbook has become a vital resource for cooks across the world.
