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Jane Grigson's Good Things (Penguin Cookery Library) [Paperback]

Jane Grigson , M.J. Mott , Paul Bailey
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

27 April 2000 Penguin Cookery Library
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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Product details

  • Paperback: 384 pages
  • Publisher: Penguin Books Ltd; New edition edition (27 April 2000)
  • Language: English
  • ISBN-10: 0141469013
  • ISBN-13: 978-0141469010
  • Product Dimensions: 19.6 x 12.8 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,689,237 in Books (See Top 100 in Books)

Product Description


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) --This text refers to the Hardcover edition.

Charles Campion, The Independent, 28 July 2007

Grigson's recipes are simple to follow and awesomely reliable. --This text refers to the Hardcover edition.

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Most Helpful Customer Reviews
35 of 35 people found the following review helpful
5.0 out of 5 stars A treasury of ideas 11 Nov 2001
By A Customer
This wonderful little book contains a treasury of ideas for experienced cooks and for beginners. The late, great Jane Grigson's enthusiasm for food shows on every page as she explores a selected range of her favourite foods. Each section begins with a short essay, which sets the scene. The range within a relatively short book is enormous; from asparagus to venison and mussels and scallops to walnuts. This is a book I go back to time after time, for inspiration and ideas as well as for the recipes themselves.
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