ENGLISH FOOD reveals the richness and surprising diversity of England's culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - Evening Standard
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About the Author
'The most companiable presence in the kitchen' - The Independent
Brought up in North-East England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards inc. Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year. Her books include: FISH COOKERY, ENGLISH FOOD, FRUIT BOOK and THE ENJOYMENT OF FOOD. She died in March 1990
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Customer Reviews
Most Helpful Customer Reviews
37 of 38 people found the following review helpful
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!
70 of 76 people found the following review helpful
By A Customer
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.
45 of 50 people found the following review helpful
4.0 out of 5 stars
A successful blend of culinary history and recipes the Jane Grigson way.
30 Mar 2007
By ooOoo
VINE™ VOICE
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 ›
'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 ›
3 of 3 people found the following review helpful
By Peasant
TOP 100 REVIEWER
"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.... Read more ›
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.... Read more ›
4 of 5 people found the following review helpful
By catlover1
Amazon 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!
3 of 4 people found the following review helpful
By T. C. Daw
Amazon Verified Purchase
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.
3 of 4 people found the following review helpful
By L. Stewart
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.
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Most Recent Customer Reviews
5.0 out of 5 stars
Comprehensive and useful
The things I have cooked from this book so far were delicious. But what I enjoy most is the description Grigson gives of the history of English food, and the way you get... Read more
Published 4 months ago by Eva Meh
5.0 out of 5 stars
lovely recipes
I gave this book this rating because it is full of good wholesome food with added information.
If you want a cookery book with photographs this is not the book for you. Read more
If you want a cookery book with photographs this is not the book for you. Read more
Published 5 months ago by annabell
3.0 out of 5 stars
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 14 months ago by Mr. P. A. Mitchell
5.0 out of 5 stars
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 16 months ago by DanV3185
5.0 out of 5 stars
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 19 months ago by Mu Lane
5.0 out of 5 stars
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
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