Customer Review

47 of 52 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
This review is from: Jane Grigson's English Food (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.'

The informative 'Meat, Poultry and Game' chapter, which runs from page 127 to 244, includes instructions for:-

* How to Cure Meat in Brine
* How to Cook Salt Pork and Hams
* Smoking Meat

Each recipe is clearly laid out with a bold capitalised title at the top, the number of servings, the list/s of ingredients and the method. Ideas for accompaniments, serving suggestions and helpful hints are also included, where applicable.

A small taste of the other recipes contained within:-

* Curry Powder
* Roast Rack of Lamb with Laverbread
* Isle of Man Herring Pie
* Venison Sausages
* Cornish Pasty
* Chilled Mange Tout Creams
* Chicken with Leek Pie from Wales
* Braised Wild Duck with Apricot Stuffing
* Cumbrian Tatie Pot
* Bloater and Potato Salad
* Jellied Stock
* Pork Pie Filling
* Hindle Wakes
* English Game Pie
* Raspberry Pie
* John Farley's Fine Cheesecake
* Chocolate Pie
* Queen of Puddings
* Bakewell Pudding
* Baked Semolina Pudding
* Richard Boston's Guinness Christmas Pudding
* Quick Foolproof Puff or Flaky Pastry
* Mussel and Leek Roly Poly
* Salmon in Pastry with a Herb Sauce
* Sedgemoor Eel Stew
* Mushrooms in Snuffboxes
* Anchovy Matchsticks
* Liver and Bacon Salad
* Little Cheese Soufflé
* Rice Bread
* Hot Cross Buns
* Wiltshire Lardy Cake
* Christmas Cake
* Elizabeth David's Crumpets
* Crempog Las
* Cinnamon Toast
* Oyster Sauce
* Hazelnut Stuffing for Poultry or Lamb
* Melted Butter
* Mayonnaise
* Cumberland Sauce
* Banana Chutney
* Vanilla Sugar
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