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Good Things Hardcover – 30 Sep 1971

4.7 out of 5 stars 14 customer reviews

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Hardcover, 30 Sep 1971
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Product details

  • Hardcover: 320 pages
  • Publisher: Michael Joseph Ltd; First Edition edition (30 Sept. 1971)
  • Language: English
  • ISBN-10: 0718107284
  • ISBN-13: 978-0718107284
  • Product Dimensions: 16 x 3 x 24 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 1,248,166 in Books (See Top 100 in Books)
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Product description

Review

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 --This text refers to an out of print or unavailable edition of this title.

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. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
I use this book all the time. As the title will tell you, it's not intended as an encyclopaedic review of a particular subject like many of JG's later works (The Fish Book, and the wonderful The Vegetable Book), but it is aimed at celebrating the diversity of particular ingredients which have under-exploited qualities that repay thought and love. Chapter titles include: Kippers and Other Cured Fish, Meat Pies, Sweet Carrots, Parsley, Gooseberries, Apple and Quince, Five French Cakes.

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.
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Format: Hardcover
I just bought a new copy of this book, it's years since I lost my mum's copy and I'd forgotten how wonderful it is. It seems to me that if this small book were introduced today with all the bells and whistles that go with fashion cookbooks it wouldn't be a small book, but a whole series of volumes. The recipes and text are incredibly interesting, it's a joy to explore. I've bought lots of cookbooks and keep them on the shelf only to use only a handful of recipes, now I'm reading this book it's like finding a little pearl. It's bone dry, no photos of ingredients or work in progress, just a few line drawings. It's slow food, even better if you're good with listening to the radio whilst you cook, but not so good if you like books that follow tv shows or give time-saving keep it simple ideas.
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Format: Hardcover
Jane Grigson manages the beguiling combination of great recipes with good writing. This is one of her best books, & along with English Food, preserves a genuine culinary tradition that forms a large part of our cultural heritage describing much loved favourites from childhood as well as excellent dishes & techniques that would otherwise be lost . It deserves a place in any serious cook's library.
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Format: Hardcover Verified Purchase
I bought this book because I wanted to know how to salt beef, and I was not disappointed. Perfect. boiled beef and carrots. I was pleasantly surprised to find that contrary to other cookery books the chapters are broken down into MEATS: sub-divided into beef, pork, venison, poultry, fish; etc., VEGETABLES: sub-divided into potatoes, courgettes, carrots, etc., DESSERTS: peaches, apple, blackcurrants, etc., so it makes it easy to find a recipes for an individual product and gives a selection of recipes using the this. So when you have a glut of, say courgettes or carrots from the garden, it is a simple matter of looking in the Vegetable chapter to find the appropriate vegetable, where there are several recipes for this particular product.
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.
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Format: Hardcover
A very rewarding book up there with Elizabeth David. Many traditional methods explained (salting beef, meat cures etc) and plenty of British and continental recipes included. Interesting to see what was not readily available in the '70s that we take for granted now. Many ingredients had to be obtained from specialist shops.
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Format: Hardcover Verified Purchase
I really like Jane Grigson cook books and bought this hardback edition to replace my very dog-eared original paperback. I was a bit disappointed because it looks a bit bland and doesn't quite have the charm of the original edition that I owned, with little drawings. However the gist of the book is the recipes and they are unchanged.

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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Format: Hardcover Verified Purchase
Wonderful, wonderful cookery book, my 1970s-1980s copy was falling apart, so good to have a hardback copy, well-sewn, good paper.
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