Books by Jane Grigson

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.

Presents a selection of traditional and modern recipes and a discussion of the origins of all kind of English dishes. This book includes recipes ranging from eighteenth century sweetbreads to Yorkshire pudding.

Reveals the richness and diversity of England's culinary heritage.

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 about the preparation and cooking of fish.

Offers guidance to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. This book includes ideas for side dishes, main courses and even the odd dessert.

The companion to "Vegetable Book", this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the "why' as well as the "how" of cookery.