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Jane Grigson's Vegetable Book [Illustrated] [Paperback]

Jane Grigson
4.9 out of 5 stars  See all reviews (14 customer reviews)
RRP: 12.99
Price: 9.09 & FREE Delivery in the UK on orders over 10. Details
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Book Description

30 April 1998
'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - Daily Mail Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.

Frequently Bought Together

Jane Grigson's Vegetable Book + Jane Grigson's Fruit Book (Penguin Cookery Library) + Jane Grigson's English Food
Price For All Three: 27.97

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Product details

  • Paperback: 624 pages
  • Publisher: Penguin; New Ed edition (30 April 1998)
  • Language: English
  • ISBN-10: 0140273239
  • ISBN-13: 978-0140273236
  • Product Dimensions: 12.8 x 19.8 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 32,777 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"The best cookbooks stimulate your imagination so that the freshest flavours come across as temptingly as if they were on the plate in front of you. This is that kind of book."--"Scotsman"

About the Author

'The most companiable presence in the kitchen' - The Independent

Brought up in the north-east of England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards including the 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, The Mushroom Feast and The Enjoyment of food. She died in March 1990.


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Customer Reviews

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4.9 out of 5 stars
4.9 out of 5 stars
Most Helpful Customer Reviews
44 of 45 people found the following review helpful
5.0 out of 5 stars probably my most refered to cook book 6 Feb 2002
By A Customer
Format:Paperback
Perfect if you're a gardener and have gluts every now and then - look up the veg in question and there you have 10-20 recipes on average. She also gives basic info on choosing, including varieties in some cases, and basic recipes too. Her Fruit book is equally excellent.
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37 of 38 people found the following review helpful
Format:Paperback
Jane Grigson was one of the leading cookery writers of her generation with some similarity to the writing talents of the great Elizabeth David, in that her books combine superb writing with impeccable research.

The hardback edition/1991 of Jane Grigson's Vegetable Book is a 618 page alphabetical guide to selecting and cooking vegetables, with everything from artichokes to yams.
Tempting recipes from all over the world bring out the flavour and texture of each vegetable and turn the most modest ingredients into delightful dishes.

This invaluable reference includes an introduction, and appendices, entitled:

* Cutting Up Vegetables
* Steaming and Blanching Vegetables
* Stocks
* Savoury Butters
* Sauces
* Stuffings
* Batters

and finishes with a concise index, an Introduction to the American edition, a glossary and a table of equivalent weights and measures. In between are all the vegetables you can think of, and on pages 322/323 is a copy of 'John Evelyn's Salad Calendar'.

Bearing in mind that this is a book from the early 90s, glossy colour reproduction was not yet the 'in-thing' in cookery writing. Strangely, however, the subtle black and white illustrations, by Yvonne Skargon, at the top of each vegetable section are all that is required in this, a timeless kitchen bookshelf classic.

As 'The Scotsman' declares on the rear cover:

'The best cookbooks stimulate your imagination so that the freshest flavours come across as tempting as if they were on a plate in front of you. This is that kind of book.
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43 of 48 people found the following review helpful
5.0 out of 5 stars A Classic Work 1 Nov 2002
Format:Paperback
Really, you can't call this a cookbook. It's a reference book, a work of scholarship that also contains a collection of wonderful recipes.
Jane Grigson was one of the great foodie writers, up there in the pantheon with Elizabeth David and M. F. K. Fisher. Her books combine superb writing with impeccably researched information. If you just want to know the history of the cabbage, she'll tell you. On the other hand, if somebody has just presented you with a couple of kilos of chokos, she'll bale you out.
And I am pleased to report that Jane Grigson hated swedes, so there can be no questioning her culinary judgment...
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2 of 2 people found the following review helpful
5.0 out of 5 stars Use it every week 19 Sep 2013
Format:Paperback|Verified Purchase
I love this - it has interesting bits of info on vegetables and then lots of recipes. Especially if you get a veg delivery really helps for those veggies you are not sure what to do with.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Interesting and Useful 6 April 2013
Format:Paperback|Verified Purchase
Good read, and I found a few recipes that will become part of my standard repertoire. The pumpkin and beans recipe was outstanding. Being an older book the profligate use of butter was shocking but I knew it was a "period piece" when I bought it.
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2 of 2 people found the following review helpful
5.0 out of 5 stars A Brilliant Book! 18 Feb 2012
By Vicki
Format:Paperback
I have had a copy of this book for years, and bought this for my friend. It may be dated in some ways but if you love your veges, grow your own, it is a wonderful book to dip in and out of for really interesting recipe ideas for veges and meat.
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46 of 55 people found the following review helpful
5.0 out of 5 stars A book to read as much to cook from. 1 Mar 1999
By A Customer
Format:Paperback
Jane Grigson's books are always well written wonderfully erudite and full of great recipes. She is the rare food writer who even if he recipe looks a little strange can be entirely trusted without having to have been tested five thousand times by a gang of television assistants A la Delia.
Buy it and all her work. They are as great to have on the bedside table as the cookshelf.
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Most Recent Customer Reviews
4.0 out of 5 stars The definitive "how to" for veg
[First, please note that this is not a vegetarian cookbook. Don't buy it if you're vegetarian, this is not what this book is for. Some of the recipes have meat in. Read more
Published 11 days ago by Amazon Customer
5.0 out of 5 stars A classic
Wonderful in every way; entertaining, erudite, informative and packed with excellent recipes. Nobody, not even Elizabeth David, writes quite as well as Jane Grigson; her advice on... Read more
Published 3 months ago by Norman of Manchester
5.0 out of 5 stars concise
Real deal good pricenice to use and big enough for job.Real deal good pricenice to use and big enough for job
Published 6 months ago by Emchugh
5.0 out of 5 stars Excellent Cookbook
A wide ranging book that finds uses for probably every vegetable the cook is likely to use. Well worth referring to. One of my favorite cook books.
Published 11 months ago by RL Cloherty
5.0 out of 5 stars essential cooking aid
Lists all vegetables: interesting ideas for cooking vegetables: essential addition to my cooking books,
a must for all serious cooks.
Published 16 months ago by Rev. Anthony Kennedy
5.0 out of 5 stars Black and white bounty
As an armchair cook I treat this as mental eye candy (colour? who needs it?), as much for the historical background to each extraordinary comestible as for the recipes themselves,... Read more
Published 18 months ago by Simon Barrett
4.0 out of 5 stars nearly comprehensive
Try the Danish cucumber recipe, worth the cover price all by itself! But it still assumes that we all know how to roast mixed vegetables and make them nice.
Published on 25 July 2010 by KM
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