A cookery book based on articles written by Jane Grigson for the "Observer Colour Magazine". It is a passionate appeal for food of the best quality to be bought and used. The recipes in the book are not for a cook in a hurry but for those who like to use first class ingredients when cooking.
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Only the experienced, gifted cook need apply herself to this heady British cookbook by the author of The Art of Charcuterie (1968). One glance at the selection (from fish through sweets) would point to extra-dimensional procurements - kippers, snails, rabbit and hare, pigeon, etc. But even with dishes based on readily available ingredients (how often are quality vegetables, fruits, fish and meats to be found nowadays?) the assemblage requires style and patience. A "simple" Stroganoff begins with the preparation of peas in a subtly seasoned cream. Manor house recipes display a commitment to the integrity of basic ingredients, and an aesthete's exactitude in process and final presentation. (Kirkus Reviews)Helen Peacocke, The Oxford Times, 30 November 2007:
Jane Grigson's GOOD THINGS is considered one of her greatest collections of recipes
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