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More About the Author
Product Description
Lindsey Bareham, Evening Standard
"...now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced."
--This text refers to an out of print or unavailable edition of this title.
Book Description
A classic cookery book of the twentieth century by one of the all-time great cookery writers.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
38 of 39 people found the following review helpful
Format:Paperback
It is so good that Jane Grigson remains in print. Supremely unfussy, fabulously unpretentious, her books are invaluable. last night I decided to bone and stuff a chicken for roasting and sifted through piles of more contemporary cookbooks looking for an interesting stuffing recipe. They were few and far between - then I remembered the Sainted Jane and hooray a whole chapter of stuffing recipes. I plumped for a hazelnut stuffing and it was fabulous. Now she's been dusted off, I'm going to be using her a lot more again - perfect for the winter months!
71 of 77 people found the following review helpful
Format:Paperback
An excellent book, full of the author's own opinion regarding food preparation and ingredient suggestions. Having tried several of the recipees, they all have had excellent results; however, there is plenty of value added through the author's own "editorial" sections, which are available at the introduction of new chapters and often as a prelude to the recipees themselves.
A must for any kitchen/cooking lover.
43 of 47 people found the following review helpful
Format:Paperback
From the author of Charcuterie and French Pork Cookery, 1967.
'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.'
Penguin Cookery Library format - paperback covers with 384 average quality pages, split over main chapters:-
* Soups
* Cheese and egg dishes
* Vegetables
* Fish
* Meat, poultry and game
* Puddings
* Teatime: - bread, cake, griddle cakes and pancakes, biscuits
* Stuffings, sauces and preserves
sandwiched between a foreword, from daughter Sophie plus an introduction and an 11 page index.
Interspersed with just a few black and white line drawings, this chunky paperback is serious reading material, which includes acknowledgements and references, along with recipes from other great cooks and cookery writers including Hannah Glasse and Elizabeth David.
Each chapter opens with general information and observations, as does each recipe, e.g.:-
'Soused Herrings:-
Herring cooked this way makes a good cold dish, so long as you don't overdo the vinegar. I recommend you follow the Scandinavian practice of serving them with a bowl of cream, beaten with lemon juice, salt and pepper, and flavoured with chives.'
The informative 'Meat, Poultry and Game' chapter, which runs from page 127 to 244, includes instructions for:-
* How to Cure Meat in Brine
* How to Cook Salt Pork and Hams
* Smoking Meat
Each recipe is clearly laid out with a bold capitalised title at the top, the number of servings, the list/s of ingredients and the method. Ideas for accompaniments, serving suggestions and helpful hints are also included, where applicable.
A small taste of the other recipes contained within:-
* Curry Powder
* Roast Rack of Lamb with Laverbread
* Isle of Man Herring Pie
* Venison Sausages
* Cornish Pasty
* Chilled Mange Tout Creams
* Chicken with Leek Pie from Wales
* Braised Wild Duck with Apricot Stuffing
* Cumbrian Tatie Pot
* Bloater and Potato Salad
* Jellied Stock
* Pork Pie Filling
* Hindle Wakes
* English Game Pie
* Raspberry Pie
* John Farley's Fine Cheesecake
* Chocolate Pie
* Queen of Puddings
* Bakewell Pudding
* Baked Semolina Pudding
* Richard Boston's Guinness Christmas Pudding
* Quick Foolproof Puff or Flaky Pastry
* Mussel and Leek Roly Poly
* Salmon in Pastry with a Herb Sauce
* Sedgemoor Eel Stew
* Mushrooms in Snuffboxes
* Anchovy Matchsticks
* Liver and Bacon Salad
* Little Cheese Soufflé
* Rice Bread
* Hot Cross Buns
* Wiltshire Lardy Cake
* Christmas Cake
* Elizabeth David's Crumpets
* Crempog Las
* Cinnamon Toast
* Oyster Sauce
* Hazelnut Stuffing for Poultry or Lamb
* Melted Butter
* Mayonnaise
* Cumberland Sauce
* Banana Chutney
* Vanilla Sugar
'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.'
Penguin Cookery Library format - paperback covers with 384 average quality pages, split over main chapters:-
* Soups
* Cheese and egg dishes
* Vegetables
* Fish
* Meat, poultry and game
* Puddings
* Teatime: - bread, cake, griddle cakes and pancakes, biscuits
* Stuffings, sauces and preserves
sandwiched between a foreword, from daughter Sophie plus an introduction and an 11 page index.
Interspersed with just a few black and white line drawings, this chunky paperback is serious reading material, which includes acknowledgements and references, along with recipes from other great cooks and cookery writers including Hannah Glasse and Elizabeth David.
Each chapter opens with general information and observations, as does each recipe, e.g.:-
'Soused Herrings:-
Herring cooked this way makes a good cold dish, so long as you don't overdo the vinegar. I recommend you follow the Scandinavian practice of serving them with a bowl of cream, beaten with lemon juice, salt and pepper, and flavoured with chives.'
The informative 'Meat, Poultry and Game' chapter, which runs from page 127 to 244, includes instructions for:-
* How to Cure Meat in Brine
* How to Cook Salt Pork and Hams
* Smoking Meat
Each recipe is clearly laid out with a bold capitalised title at the top, the number of servings, the list/s of ingredients and the method. Ideas for accompaniments, serving suggestions and helpful hints are also included, where applicable.
A small taste of the other recipes contained within:-
* Curry Powder
* Roast Rack of Lamb with Laverbread
* Isle of Man Herring Pie
* Venison Sausages
* Cornish Pasty
* Chilled Mange Tout Creams
* Chicken with Leek Pie from Wales
* Braised Wild Duck with Apricot Stuffing
* Cumbrian Tatie Pot
* Bloater and Potato Salad
* Jellied Stock
* Pork Pie Filling
* Hindle Wakes
* English Game Pie
* Raspberry Pie
* John Farley's Fine Cheesecake
* Chocolate Pie
* Queen of Puddings
* Bakewell Pudding
* Baked Semolina Pudding
* Richard Boston's Guinness Christmas Pudding
* Quick Foolproof Puff or Flaky Pastry
* Mussel and Leek Roly Poly
* Salmon in Pastry with a Herb Sauce
* Sedgemoor Eel Stew
* Mushrooms in Snuffboxes
* Anchovy Matchsticks
* Liver and Bacon Salad
* Little Cheese Soufflé
* Rice Bread
* Hot Cross Buns
* Wiltshire Lardy Cake
* Christmas Cake
* Elizabeth David's Crumpets
* Crempog Las
* Cinnamon Toast
* Oyster Sauce
* Hazelnut Stuffing for Poultry or Lamb
* Melted Butter
* Mayonnaise
* Cumberland Sauce
* Banana Chutney
* Vanilla Sugar
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Most Recent Customer Reviews
An excellent book from this much missed food writer
Jane Grigson was one of the better food writers of modern times. Her daughter, Sophie, had taken over her mothers' role but she has herself now merged into the shadows and is... Read more
Published 1 month ago by Claptonian
Was once great
If you tire of lifestyle cooks on the telly (Rachel Khoo, Lorraine Pascale, et al) then this book is the perfect antidote - lots of recipes and lots of facts and all very useful... Read more
Published 1 month ago by Mr. P. A. Mitchell
As good as English food gets, historically
Lots of tasty recipes including beef and oyster pudding but as with English food the majority of the recipes are a bit rich. Great reference book though 9/10
Published 3 months ago by DanV3185
P:ictureless but perfect
I picked up this book from The Works and went back a few weeks later to buy another for my sister. They had all gone. So have just ordered another from the Amazon site. Read more
Published 6 months ago by Mu Lane
The Essential Cook Book
The one cook book you need - my son recently had a kitchen fire and this was the only cook book he managed to save to his relief.
Published 13 months ago by T. C. Daw
Lovely book, don't like the Penguin edition, folks
"English Food" is one of the classics, and anyone interested in regional and historic recipes will want a copy. Read more
Published 16 months ago by Peasant
Cookery wisdom
I am still enjoying reading this book and have been surprised at what I have learnt from Jane Grigson. Read more
Published 17 months ago by catlover1
A classic cook's book.
A definitive work and still highly relevant to any food lover.
Simple and methodical instructions to cook classic and historical dishes. Read more
Simple and methodical instructions to cook classic and historical dishes. Read more
Published on 4 Jan 2010 by Tackler
Just lovely
This is a wonderful little book. I am a huge fan of Nigella Lawson and she referred to it on one of her TV programs. Read more
Published on 6 Aug 2009 by L. Stewart
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