£10.39
  • RRP: £12.99
  • You Save: £2.60 (20%)
FREE Delivery in the UK.
Only 10 left in stock (more on the way).
Dispatched from and sold by Amazon.
Gift-wrap available.
Quantity:1
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Jane Grigson's English Food Paperback – 25 Jun 1998


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
£10.39
£5.25 £0.01

Trade In Promotion


Frequently Bought Together

Jane Grigson's English Food + Jane Grigson's Vegetable Book + Jane Grigson's Fish Book
Price For All Three: £34.37

Buy the selected items together


Product details

  • Paperback: 400 pages
  • Publisher: Penguin; 4Rev Ed edition (25 Jun. 1998)
  • Language: English
  • ISBN-10: 0140273247
  • ISBN-13: 978-0140273243
  • Product Dimensions: 3.2 x 13.3 x 20.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 188,355 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description

Review

"...now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced." -- Lindsey Bareham, Evening Standard --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. (2002-01-03) --This text refers to an out of print or unavailable edition of this title.

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.7 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Peasant TOP 500 REVIEWER on 7 Feb. 2011
Format: Paperback
"English Food" is one of the classics, and anyone interested in regional and historic recipes will want a copy. Packed with ideas, rich in detail both ancient and modern, a treasure-house of good things, reading this book is like having a fascinating, amusing friend come and stay with you for a weekend. Not all the recipes are traditional; some are modern, coming from restauranteurs well known at the time Grigson was writing. The background notes are chatty and anecdotal rather than coherent and thorough; the recipes vary in quality, some making ones eyebrows shoot rapidly upwards in surprise. The reason why, dear lady, parsnips and courgettes have not previously been used together in English cooking is that the first are in season from October to March, and the second from May to September. Yes, we can buy them flown in from abroad, but is this what we want to do?

HOWEVER, delightful as Grigson's text is, the Penguin edition is infuriating. Not only is the print tiny and hard to read on very poor-quality paper, but there are other irritations; a pointless mixture of fonts, capital letters printed in white on black squares, useful footnotes condemned to EVEN SMALLER PRINT, production values that mean any attempt to get the book to lie flat results in pages detaching themselves - this I can do without. After owning the book for several years, I found I hadn't actually used it once, and realised it was because of these problems. I'll be trading it in for a vintage hardback.

To pay a relatively large sum for a book so poorly produced is galling. It didn't use to be the case. I still use another Penguin cookbook, Elizabeth Ayrton's The Cookery of England, which I bought in 1977; the pages are now shaded tan with age and there are plenty of gravy stains, but it remains easily readable and lies flat. I can strongly recommend it as a companion volume.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
39 of 41 people found the following review helpful By Booksthatmatter on 1 Nov. 2004
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!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
72 of 78 people found the following review helpful By A Customer on 14 Aug. 2001
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
48 of 53 people found the following review helpful By A Customer of AMAZON-UK! on 30 Mar. 2007
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.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 6 people found the following review helpful By L. Stewart on 6 Aug. 2009
Format: Paperback
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. It has a nice introduction at the beginning of each chapter and lots of wonderful, classic recipes to try. This book really appeals to be as I'm Australian and I'm always interested in English foods and their history.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 6 people found the following review helpful By catlover1 on 4 Jan. 2011
Format: Paperback Verified Purchase
I am still enjoying reading this book and have been surprised at what I have learnt from Jane Grigson. I don't see this just a cookery book , but a way of learning more about the cooking of my own country and cookery in general. A first class read!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


Look for similar items by category


Feedback