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Jane Grigson's English Food Paperback – 25 Jun 1998
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"a splendid edition of this cookery classic. If your old copy is dog-eared, invest in this new hardback; if you've never read it, now's your chance" (Woman and Home)
"If you don't already own a copy of this seminal book, now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced" (Lindsey Bareham, Evening Standard)
"The fineness of her writing means that I am as happy to have this book by my bed, where I can dip drowsily into her lyrical chapter introductions, as in the kitchen" (Vanessa Berridge, BBC Good Food) --This text refers to the Hardcover edition.
A classic cookery book of the twentieth century by one of the all-time great cookery writers. --This text refers to the Hardcover edition.See all Product description
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Top customer reviews
Simple and methodical instructions to cook classic, traditional and even historical dishes.
Many recipes can be adapted to current suppliers of ingredients and some have many more sources available today.
Game, for example, is now widely accessible and excellent value.
Wonderful recipes in the main because she was among very pioneering authors who were also brilliant stars in the kitchen.
A very gifted UK food writer who could cook professionally to the highest standard.
HOWEVER, delightful as Grigson's text is, the Penguin edition is infuriating. Not only is the print tiny and hard to read on very poor-quality paper, but there are other irritations; a pointless mixture of fonts, capital letters printed in white on black squares, useful footnotes condemned to EVEN SMALLER PRINT, production values that mean any attempt to get the book to lie flat results in pages detaching themselves - this I can do without. After owning the book for several years, I found I hadn't actually used it once, and realised it was because of these problems. I'll be trading it in for a vintage hardback.
To pay a relatively large sum for a book so poorly produced is galling. It didn't use to be the case. I still use another Penguin cookbook, Elizabeth Ayrton's The Cookery of England, which I bought in 1977; the pages are now shaded tan with age and there are plenty of gravy stains, but it remains easily readable and lies flat. I can strongly recommend it as a companion volume.
A must for any kitchen/cooking lover.
I have had a copy of this for many years and it's so well used that it is falling apart hence this purchase. This new copy will go into my kitchen and the heavily sellotaped old copy will join my pile of books for bed time reading!
Like all her books it is well researched and the recipes are reliable. There is interesting historical background on many of the recipes and the notes regarding ingredients and where Mrs Grigson found the recipe.