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Jane Grigson's Fruit Book
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
English Food
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Jane Grigson's Vegetable Book
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, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and...
Good Things
A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson’s inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fish—kippers, lobster, mussels and scallops, trout; Meat and Game—meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables—asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit—apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson’s famous curried parsnip soup.
Arch Of Society
This volume marks a departure from earlier descriptive archaeological summaries of the Holy Land. Taking an anthropological and socio-economic perspective, many of the leading archaeologists who work in Israel and Jordan today present timely and concise summaries of the archaeology of this region. Chronologically organized, each chapter outlines the major cultural transitions which occurred in a given archaeological period. To explain the processes which were responsible for culture change, a review is made of the most recent research concerning settlement patterns, innovations and technology, religion and ideology, and social organization. The material culture of every period of human histo...
The Vinegar Cupboard
Winner of the 2020 Guild of Food Writers First Book Award and Specialist or Single Subject Award, as well as the 2020 Fortnum & Mason Food & Drink Awards for Debut Cookery Book 'Everything you ever needed to know about this vital ingredient for good cooking' - Ken Hom 'An authoritative compendium on the history, production and benefits of a broad spectrum of vinegars interspersed with recipes.' - Sunday Times From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring ...
Menagerie
Menagerie is the story of the panoply of exotic animals that were brought into Britain from time immemorial until the foundation of the London Zoo — a tale replete with the extravagant, the eccentric, and — on occasion — the downright bizarre. From Henry III's elephant at the Tower, to George IV's love affair with Britain's first giraffe and Lady Castlereagh's recalcitrant ostriches, Caroline Grigson's tour through the centuries amounts to the first detailed history of exotic animals in Britain. On the way we encounter a host of fascinating and outlandish creatures, including the first peacocks and popinjays, Thomas More's monkey, James I's cassowaries in St James's Park, and Lord Cliv...
Fleet Street, Press Barons and Politics
Fleet Street, Press Barons and Politics provides a personal account of the tribulations of working as a journalist and editor during the 1930s. Collin Brooks recorded for posterity his observations of the journalistic, political, literary and financial sets in which he circulated. The journals open with Brooks working at the Financial News. His move to the Sunday Dispatch, his rise to the editorial chair, and his intimate friendship with Lord Rothermere ensure that these journals offer a unique insight into the operations and mentality of a press baron. Further, the diaries offer a perspective upon dissident right-wing Conservatism during the leaderships of Baldwin and Chamberlain, giving new insights into the debates over India, rearmament and foreign policy as well as the continued flirtations with Mosley and fascism. These readable, witty and fluent journals, skilfully edited by N. J. Crowson, offer a fascinating snapshot of Britain in the 1930s.
Field Guide to Produce
At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!
