Author of the Month: Jane Grigson
Selected by the Bookshop
Our Author of the Month for August is the English food and cookery writer Jane Grigson.
Her first book Charcuterie and French Pork Cookery was hailed by Julia Child, James Beard and Michael Field in America as the best cookery book of the year and by leading chef Chis Galvin as ‘a masterpiece’ when it was reissued in 2001, but what makes Grigson remarkable is her tireless advocacy of British food culture, at a time when it was almost universally derided. The appropriately named English Food is a constant delight, and her Fish Book, Fruit Book and Vegetable Book deserve a prominent place on any kitchen bookshelf.
Take a look at her titles here, or browse them on our dedicated Grigson table throughout August.
From the publisher:
A classic cookery book of the twentieth century by one of the all-time great cookery writers.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…
From the publisher:
Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie.Every town in France has at least one charcutier, whose windows are dressed…
From the publisher:
'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' – Daily MailJane Grigson's definitive guide to the selection, preparation and cooking of vegetables – from the common potato to the…
From the publisher:
This is one of Jane Grigson’s greatest collections of recipes for delicious things to eat from the freshest and finest ingredients. This new hardback edition is being reissued because it is Jane Grigson’s celebration of the…
From the publisher:
The companion to "Vegetable Book", 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 "why" as well as the…
From the publisher:
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.
From the publisher:
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…
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