First published: 1992
Publisher: Michael Joseph,
Enjoyment of Food: The Best of Jane Grigson
Published to coincide with the anniversary of twenty five 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’s recipes. Following the success of her first book, ‘Charcuterie and French Pork Cooking’, 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 recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. 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.
