Jane Grigson's Vegetable Book
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Jane Grigson's Vegetable Book by Jane Grigson
Book Description'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - "Daily Mail". This is Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.
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Book DetailsISBN: 9780140273236
(199mm x 131mm x 39mm)
Imprint: Penguin Books Ltd
Publisher: Penguin Books Ltd
Publish Date: 30-Apr-1998
Country of Publication: United Kingdom
Books By Author 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, 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, Hardback (June 2007)View all books by Jane Grigson
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.
UK Kirkus Review » Jane Grigson provides a guide to the selection and cooking of vegetables, from the humble potatoe to the exotic chinese artichoke. Tempting recipes from all over the world bring out the flavour and texture of each vegetable and turn the most modest ingredients into delightful dishes. (Kirkus UK)
US Kirkus Review » This charming book demonstrates that as cookbook trends go, (1) the discovery of vegetables is worthy and (2) joint British-American editions still have their problems. Among the current glut of books on vegetable cookery, Grigson's is one of the most exuberantly catholic. Presented alphabetically by vegetable, the recipes range from corn on the cob to turnips with chestnuts, falafel, and the Irish dish known as champ (mashed potatoes with scallions and much melted butter). Grigson, author of The Mushroom Feast (1975), writes with general good sense and winning erudition (see her delightful forays into the gastronomic life of Thomas Jefferson). But transatlantic incompatibilities remain. Measurements are given in metric and British standard terms; directions use an uncompromisingly English vocabulary ("gammon," "pipped" tomatoes, etc.). A so-called American edition at this price should have provided something more than the small introductory glossary and table of equivalents to address such problems. Much attention is paid, besides, to matters that can only make Americans weep in frustration, like the staggering variety of potatoes available on the Other Side - but none of our poor handful of varieties is mentioned. In other words, this is a specialized work, full of re wards for sophisticated cooks in search of insight and adventure, but certainly not the ticket for the ordinary recipe-clipper. (Kirkus Reviews)
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Author Biography - Jane Grigson
'The most companiable presence in the kitchen' - The Independent Brought up in the north-east of England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards including the Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year. Her books include: Fish Cookery, English Food, Fruit Book, The Mushroom Feast and The Enjoyment of food. She died in March 1990.
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