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The best of Jane Grigson : the enjoyment of food / Jane Grigson ; compiled by Roy Fullick.

by Grigson, Jane.

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Cooking, English.

Cooks -- England.

Cooking, French.

9781909808287 (hc.)

Alternate title:

Enjoyment of food

464 pages ; 22 cm

Originally published: as The enjoyment of food. London: Michael Joseph, 1992.

Includes bibliographical references and index.

Published to coincide with the anniversary of 25 years since her untimely death, the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking (1967), Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie (the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork). There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books. Jane Grigson (1928 - 1990) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine.

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