Product Description

The reason for reissuing this book in hardback now is because it is Jane Grigson s celebration of the seasons and the foods they bring. 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 a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they are eaten with new cloudy wine. This is good food.....The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. This is not the limited concern of a few cranks. Small and medium-sized firms, feeling unable to compete with the cheap products of the giants, turn to producing better food....People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness. I notice in the grocers shops in our small town ...the prominence given to eggs direct from the farm. How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words 35 years ago! The book is divided into sections covering Fish: kippers, lobster, mussels and scallops, trout; Meat and Game: meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit: apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.

Product Details

• Amazon Sales Rank: #27504 in Books
• Published on: 2007-06-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 384 pages

Review
A magnificent book --The Guardian

Charles Campion, The Independent, 28 July 2007
Grigson's recipes are simple to follow and awesomely reliable.

The Good Book Guide, August 2007
This is good unashamedly old-fashioned cooking at its best...

Customer Reviews

A treasury of ideas
This wonderful little book contains a treasury of ideas for experienced cooks and for beginners. The late, great Jane Grigson's enthusiasm for food shows on every page as she explores a selected range of her favourite foods. Each section begins with a short essay, which sets the scene. The range within a relatively short book is enormous; from asparagus to venison and mussels and scallops to walnuts. This is a book I go back to time after time, for inspiration and ideas as well as for the recipes themselves.