The Mushroom Feast is an indispensable classic.
--The Oxford Times, 30 November 2007
With Jane Grigson, it was always about the writing and her sheer vigour. She's a scholar to a degree and really understands the history of food. She goes into the history of mushrooms and there are wonderful line drawings. She also tells you how not to kill yourself with them, which is pretty important! There is a wonderful mushroom soup recipe which you thicken with bread like they did in Tudor times. It's great and you really can't taste the bread. --AGA Magazine
About the Author
Jane Grigson was one of the leading cookery writers of her generation. She was brought up in the north-east of England and took an English degree at Cambridge in 1949. She then worked in art galleries and publishers' offices and then as a translator. Her first cookery book, CHARCUTERIE AND FRENCH PORK COOKERY was the result of her time spent in France. GOOD THINGS, FOOD WITH THE FAMOUS, FISH COOKERY and THE MUSHROOM FEAST followed. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990.