This is a guide to the selection and cooking of vegetables, from the potato to the artichoke. It contains recipes from all over the world.
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"The best cookbooks stimulate your imagination so that the freshest flavours come across as temptingly as if they were on the plate in front of you. This is that kind of book."--"Scotsman"About the Author:
'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.
"About this title" may belong to another edition of this title.
Book Description Penguin UK, 1989. Paperback. Book Condition: New. Bookseller Inventory # P110140468595