An alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. It contains fragments of history or poetry, and explains the 'why' as well as the 'how' of co
Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice abou
'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - Daily Mail Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables -
ENGLISH FOOD reveals the richness and surprising diversity of England's culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national c
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig
In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, fro
Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson
