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Good Things [Hardcover]

Jane Grigson
4.8 out of 5 stars  See all reviews (9 customer reviews)
RRP: 14.99
Price: 10.49 & FREE Delivery in the UK. Details
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Book Description

30 Jun 2007
The reason for reissuing this book in hardback now is because it is Jane Grigson s celebration of the seasons and the foods they bring. Seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, ...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they are eaten with new cloudy wine. This is good food.....The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. This is not the limited concern of a few cranks. Small and medium-sized firms, feeling unable to compete with the cheap products of the giants, turn to producing better food....People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness. I notice in the grocers shops in our small town ...the prominence given to eggs direct from the farm. How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words 35 years ago! The book is divided into sections covering Fish: kippers, lobster, mussels and scallops, trout; Meat and Game: meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit: apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.

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Good Things + Jane Grigson's Vegetable Book + Jane Grigson's English Food
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Product details

  • Hardcover: 384 pages
  • Publisher: Grub Street Publishing; New edition (30 Jun 2007)
  • Language: English
  • ISBN-10: 190494387X
  • ISBN-13: 978-1904943877
  • Product Dimensions: 2.8 x 13.9 x 20.7 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 366,303 in Books (See Top 100 in Books)

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A magnificent book --The Guardian

This beguiling book is best bought in hardback because you will be thumbing through it again and again. The section on Meat & Game is incredibly authoritative. --John Lewis, Waterstones

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Customer Reviews

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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars Jane Grigson's Good Things. 11 Feb 2010
Jane Grigson manages the beguiling combination of great recipes with good writing. This is one of her best books, & along with English Food, preserves a genuine culinary tradition that forms a large part of our cultural heritage describing much loved favourites from childhood as well as excellent dishes & techniques that would otherwise be lost . It deserves a place in any serious cook's library.
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4 of 4 people found the following review helpful
5.0 out of 5 stars small and perfect 25 July 2010
I just bought a new copy of this book, it's years since I lost my mum's copy and I'd forgotten how wonderful it is. It seems to me that if this small book were introduced today with all the bells and whistles that go with fashion cookbooks it wouldn't be a small book, but a whole series of volumes. The recipes and text are incredibly interesting, it's a joy to explore. I've bought lots of cookbooks and keep them on the shelf only to use only a handful of recipes, now I'm reading this book it's like finding a little pearl. It's bone dry, no photos of ingredients or work in progress, just a few line drawings. It's slow food, even better if you're good with listening to the radio whilst you cook, but not so good if you like books that follow tv shows or give time-saving keep it simple ideas.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Good Things - It does what it says on the cover! 14 Jan 2010
By Felix
A very rewarding book up there with Elizabeth David. Many traditional methods explained (salting beef, meat cures etc) and plenty of British and continental recipes included. Interesting to see what was not readily available in the '70s that we take for granted now. Many ingredients had to be obtained from specialist shops.
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2 of 2 people found the following review helpful
5.0 out of 5 stars An early Grigson classic 17 Sep 2012
By Jonners
I use this book all the time. As the title will tell you, it's not intended as an encyclopaedic review of a particular subject like many of JG's later works (The Fish Book, and the wonderful The Vegetable Book), but it is aimed at celebrating the diversity of particular ingredients which have under-exploited qualities that repay thought and love. Chapter titles include: Kippers and Other Cured Fish, Meat Pies, Sweet Carrots, Parsley, Gooseberries, Apple and Quince, Five French Cakes.

The recipes are of international origin (though grounded in British and French cookery) and all aimed at family cooking, though this doesn't mean they are in any way reduced in elegance. JG's style is friendly, informative and informal, gently guiding you so that you get it right, with her own very special knack for concise instructions that precisely and exactly describe what is going on. You immediately understand the point of a recipe, and how to get there. The book also contains the first version of JG's famous curried parsnip soup.

This edition is a lovely one, as are all of Grub Street's hardback reissues of classic volumes in facsimilie of the original typesettings and illustrations. It, like the others in the series, is chunky, robust, made from good quality paper and crisply printed. It is easy to use and hollandaise sauce can be wiped off the pages, if this is done rapidly!

A modern classic from one of the great 20th century cookery writers.
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5.0 out of 5 stars A goodie but an oldie 3 Jun 2014
By Jeni
Format:Hardcover|Verified Purchase
I was recommended this book, and it is beautifully written, I use it as a reference book. Excellent cookery from years past.
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