English Food

Description

In this classic work, Jane Grigson reveals the richness and surprising diversity of England's culinary heritage. From modest dishes such as Gloucestershire cheese and ale, and toad-in-the-hole to grander ones using roast game, local fish and fresh vegetables, as well as traditional puddings, teatime cakes, and preserves, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'Like all of Jane Grigson's work, English Food seamlessly blends scholarship, personal history, and recipe-writing of the highest quality - indispensable' Richard Ehrlich, Guardian

'The most companiable presence in the kitchen' - The Independent Brought up in North-East England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards inc. 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 and THE ENJOYMENT OF FOOD. She died in March 1990