Jane Grigson gives advice on the selection and cooking of vegetables, from the potato to the Chinese artichoke. Recipes from all over the world bring out the flavour and texture of each vegetable.
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Jane Grigson (1928–90) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine; the Bison Books edition of Good Things is a collection from this highly successful series. Jane Grigson's Fruit Book is also available in a Bison Books edition. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work. Amy Sherman studied the culinary arts in Italy and is a San Francisco-based food reviewer and an avid cooking blogger at http://cookingwithamy.blogspot.com/.Review:
“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 (Scotsman)
“As usual, Jane Grigson combines a dry wit with her scholarship and reading. Most of her recipes are refreshingly simple and uncomplicated.”—Observer (Observer)
“Her recipes work, they are sensible and yet have that flair which makes this an invaluable book for anyone to have in their kitchens.”—Sunday Telegraph (Sunday Telegraph)
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Book Description Penguin Books, 1981. Paperback. Book Condition: New. Bookseller Inventory # DADAX0140463526
Book Description Penguin Books 1981-07-01, 1981. Paperback. Book Condition: New. 0140463526 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0140463526