English Food by Jane Grigson
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English Food
By Jane Grigson

English Food

3rd Revised edition

By (author) See other recent books by Jane Grigson
Format: Hardback

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English Food by Jane Grigson

Book Description

Looking at a range of English cookery, this book sets out an array of English dishes including soups, fish dishes, roasts and pies. There are also sections on cheese and egg dishes, vegetables and preserves as well as puddings, cakes, breads and buns. The recipes include hot cross buns, whim-wham, sea-kale, cockie-leekie, Yorkshire pudding and almond soup. Introductions and background information on each recipe is included as well as step-by-step instructions.

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Book Details

ISBN: 9780091770433
ISBN-10: 0091770432
Format: Hardback
(141mm x 160mm x 32mm)
Pages: 384
Imprint: Ebury Press
Publisher: Ebury Publishing
Publish Date: 6-Aug-1992
Country of Publication: United Kingdom

Other Editions...


Books By Author Jane Grigson

Best of Jane Grigson by Jane Grigson Best of Jane Grigson, Hardback (May 2015)

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.

Mushroom Feast by Jane Grigson Mushroom Feast, Hardback (August 2007)

Including more than 250 recipes, this work describes the preparation of the best fresh and preserved mushrooms. It contains tips for selecting and preserving the best edible mushrooms, the folklore behind the recipes, a brief history of mushroom cultivation, and guides to distinguish edible from poisonous fungi.

Good Things by Jane Grigson Good Things, Hardback (June 2007)

Showing the importance of locally-produced, fresh food, this book is divided into sections covering: Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, and others; Vegetables - asparagus, carrots, and others; Fruit - apple, gooseberries, and others. It contains the recipe of curried parsnip soup.

» View all books by Jane Grigson

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