Good Things Paperback – 1 Aug 1984
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A magnificent book --The Guardian
This beguiling book is best bought in hardback because you will be thumbing through it again and again. The section on Meat & Game is incredibly authoritative. --John Lewis, Waterstones
A contemporary of Elizabeth David, Jane Grigson is the unsung hero of British food. Good Things ...takes ingredients and explores each one with scholarliness and humour. --Sainsburys Magazine -- Dieser Text bezieht sich auf eine andere Ausgabe: Hardcover.
About the Author
Jane Grigson (1928–90) grew up in the northeast of England, where there is a strong tradition of good eating. After earning a degree in English from Cambridge University, she worked in art galleries and publishers’ offices and then as a translator. In 1968 Grigson began writing cookery articles for the Observer Colour Magazine. Good Things is a collection of those highly successful pieces. She is the author of numerous cookery books, including English Food, Charcuterie and French Pork Cookery, and Mushroom Feast. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Top customer reviews
The recipes are of international origin (though grounded in British and French cookery) and all aimed at family cooking, though this doesn't mean they are in any way reduced in elegance. JG's style is friendly, informative and informal, gently guiding you so that you get it right, with her own very special knack for concise instructions that precisely and exactly describe what is going on. You immediately understand the point of a recipe, and how to get there. The book also contains the first version of JG's famous curried parsnip soup.
This edition is a lovely one, as are all of Grub Street's hardback reissues of classic volumes in facsimilie of the original typesettings and illustrations. It, like the others in the series, is chunky, robust, made from good quality paper and crisply printed. It is easy to use and hollandaise sauce can be wiped off the pages, if this is done rapidly!
A modern classic from one of the great 20th century cookery writers.
This helps the modern conception that to eat seasonally produced food is good for you, and cheaper to buy, and will certainly be fresh and full of flavour.
It is a little dated now as many of the ingredients which were unusual or little used are now in every supermarket. However the methods and interesting writing are much better than many modern offerings.
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