mushroom vegetable cultivated charcuterie

books:

Jane Grigson's Fruit Book (At Table)

1 review
Jane Grigson

Bison Books, 2007

Intelligent, inspiring kitchen classic
Jane Grigson has a chatty, readable style which inspires you to try recipes purely on her recommendation as she clearly writes with such knowledge. The book is organised with a section for each fruit, arranged alphabetically. There is an introduction to each which includes snippets of the fruit's history and occasional literary references. If this sounds rather worthy / stuffy then don't be ...

World Atlas of Food (#07211)

1 review
Jane Grigson

Bookthrift Co, 1985

Great for Culinary Arts students
The book is broken down into regions of the world. Within each region, the foods and beverages are discussed. Each region also has a wonderful map with native foods printed onto the map. In addition to the regional cuisine information, there are also recipes for each region. The second part of the book contains information on major classifications of a food item. (mustards, herbs, ...

MUSHROOM FEAST: A Celebration of all Edible Fungi, Cultivated, Wild and Dried, with Recipes

1 review
Jane Grigson

Grub Street Cookery, 2008

A fine introduction to "la cuisine de champignons sauvages"
A collection of French wild mushroom recipes by British cooking writer Jane Grigson. This book is an excellent source of recipes and inspiration for the use of wild mushrooms, for chefs and experienced home cooks alike. The book has over 200 recipes for wild and domesticated mushrooms of all kinds, both as a main part of the dish and as an accompaniment to meat, fish, and fowl. Particularly ...

Jane Grigson's Fish Book
Jane Grigson

Penguin UK, 1998

CHARCUTERIE AND FRENCH PORK COOKERY

3 reviews
Jane Grigson

Grub Street Cookery, 2008

"...European civilization...has been founded on the pig."
I am on an unholy mission to convert a few Amazonians to the pleasures of do-it-yourself charcuterie. My travels in search of gustatory ecstacy have revealed many a depressing deficiency in American food, one of the most egregious of which is the state of this country's meats. Besides the much-publicized and lamented feed-lot economy that guarantees cheap and flavorless meat for all, we have ...

Jane Grigson's Vegetable Book (At Table)

1 review
Jane Grigson

Bison Books, 2007

Necessary for any Foodie Library. Buy It!
`Jane Grigson's Vegetable Book' by the leading English culinary writer, recently deceased, Jane Grigson is ample evidence that the greatest legacy left to the culinary reading world by the great Elizabeth David is the tradition of English food writing, of which Grigson is the most brightly shining star. The tradition includes such diverse other writers as Nigella Lawson, Nigel Slater, Tamasin ...

GOOD THINGS
Jane Grigson

Grub Street Cookery, 2008

The reason for reissuing this book is because it is Jane Grigson's celebration of the seasons and the foods they bring and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, "...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of ...

English Food

1 review
Jane Grigson

Penguin UK, 1999

Excellent History and Study. Buy It Now!
`English Food' is eminent culinary writer, Jane Grigson's last and probably finest book, revised, except for the last chapter, just before her death in 1979. Grigson is in the fine tradition of English female culinary writers, and a disciple of the foremost English woman culinarian, Elizabeth David. In fact, in this Penguin edition, the book bears a spooky similarity to David's finest book on ...