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English Food (Paperback)

by Jane Grigson (Author)
4.5 out of 5 stars  See all reviews (4 customer reviews)
RRP: £9.99
Price: £6.47 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Frequently Bought Together

English Food + Jane Grigson's Vegetable Book + Jane Grigson's Fruit Book (Penguin Cookery Library)
Price For All Three: £20.71

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Product details

  • Paperback: 400 pages
  • Publisher: Penguin; 4Rev Ed edition (25 Jun 1998)
  • Language English
  • ISBN-10: 0140273247
  • ISBN-13: 978-0140273243
  • Product Dimensions: 19.2 x 12.8 x 2.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 35,516 in Books (See Bestsellers in Books)

    Popular in these categories:

    #2 in  Books > Food & Drink > Food Writers > Jane Grigson
    #3 in  Books > Food & Drink > Food Writers > Sophie Grigson
    #52 in  Books > Food & Drink > National & International Cookery > British

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Product Description

Lindsey Bareham, Evening Standard

"...now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced." --This text refers to an out of print or unavailable edition of this title.


Product Description

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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What Do Customers Ultimately Buy After Viewing This Item?

English Food
79% buy the item featured on this page:
English Food 4.5 out of 5 stars (4)
£6.47
Jane Grigson's Vegetable Book
7% buy
Jane Grigson's Vegetable Book 5.0 out of 5 stars (5)
£7.12
Jane Grigson's Fruit Book (Penguin Cookery Library)
6% buy
Jane Grigson's Fruit Book (Penguin Cookery Library) 5.0 out of 5 stars (2)
£7.12
Good Things
4% buy
Good Things 5.0 out of 5 stars (1)
£9.23
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Customer Reviews

4 Reviews
5 star:
 (2)
4 star:
 (2)
3 star:    (0)
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Average Customer Review
4.5 out of 5 stars (4 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
60 of 65 people found the following review helpful:
5.0 out of 5 stars Excellent book, with an honest, back to basics outlook., 14 Aug 2001
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.

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36 of 40 people found the following review helpful:
4.0 out of 5 stars Simply much more than a recipe book, 30 Mar 2007
By ABCeDar - See all my reviews
(TOP 50 REVIEWER)   
- Jane Grigson's English Food!

'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 with 384 pages, split over chapters:-

Soups
Cheese and egg dishes
Vegetables
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 a concise index.
Interspersed with just the odd black and white line drawing this chunky paperback is serious reading material, with acknowledgements and endearing references to other great cooks and cookery writers including Elizabeth David and the reproduction of three of her famous recipes:-

Elizabeth David's Potted Crab
Elizabeth David's Prawn Paste
Elizabeth David's Everlasting Syllabub

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.

Other delicious recipes include:-

Roast Rack of Lamb with Laverbread
Isle of Man Herring Pie
Venison Pasty
Chilled Mange Tout Creams
Chicken with Leek Pie from Wales
Bloater and Potato Salad
Jellied Stock
Pork Pie Filling
English Game Pie
Raspberry Pie
Chocolate Pie
Mussel and Leek Roly Poly
Queen of Puddings
Salmon in Pastry with a Herb Sauce
Sedgemoor Eel Stew
Mushrooms in Snuffboxes
Anchovy Matchsticks
Liver and Bacon Salad
Little Cheese Soufflé
Rice Bread
Cinnamon Toast
Oyster Sauce
Ginger Cake

Each recipe is clearly laid out with number of servings, ingredients lists and method.
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39 of 45 people found the following review helpful:
5.0 out of 5 stars Oh hooray for Jane Grigson, 1 Nov 2004
By A. Weston "Adrian Weston" (Brighton, UK) - See all my reviews
(TOP 100 REVIEWER)    (REAL NAME)   
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!
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4.0 out of 5 stars Just lovely
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. Read more
Published 3 months ago by L. Stewart

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