Good Things [electronic resource].

ISBN:

9781909808485

Title:

Author:

Grigson, Jane.

Personal Author:

Grigson, Jane.

Publication Information:

Havertown : Grub Street Cookery, 2008.

Physical Description:

1 online resource (314 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Half Title; Title; Copyright; Contents; INTRODUCTION; FISH; Kippers and other Cured Fish; Lobster; Mussels and Scallops; Trout; MEAT AND GAME; Meat Pies; Salting Meat; Snails; Sweetbreads; Rabbit and Hare; Pigeon; Venison; VEGETABLES; Asparagus; Sweet Carrots; Celery; Chicory; Haricot Beans; Leeks; Edible Woodland Mushrooms; Parsley; Parsnips; Peas; Spinach; Tomatoes; FRUIT; Apple and Quince; Gooseberries; Lemons; Prunes; Strawberries; Walnuts; DESSERT AND FRUIT LIQUEURS; Five French Cakes; Water and Cream Ices; Fruit Liqueurs and Ratafias; Index of Recipes

Subject Term:

Cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Havertown : Grub Street Cookery, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.

Originally published in 1971, Good Things is "a magnificent book" that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson's inimitably witty and stylish food writing ( The Guardian ). Divided into sections that cover Fish--kippers, lobster, mussels and scallops, trout; Meat and Game--meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables--asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit--apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson's famous curried parsnip soup.

Author Notes

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.

Reviews (1)

Library Journal Review

This is one of those cookbooks that's much more than a collection of recipes, although there are plenty of them. The author insists that her work is "about enjoying food," which, she says, "is something to be thought about in the same way as any other aspect of human existence." Dishes using pigeons and rabbits might make some people cringe, but there's enough featuring more usual fare that makes this worth considering. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.