English Food

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

  • Title: English Food
  • Author: Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner
  • ISBN: 9780140469264
  • Page: 344
  • Format: Paperback
  • A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

    • ↠ English Food || ✓ PDF Read by ☆ Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner
      344 Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner
    • thumbnail Title: ↠ English Food || ✓ PDF Read by ☆ Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner
      Posted by:Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner
      Published :2019-08-21T07:02:19+00:00

    About "Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner"

    1. Jane Grigson Sophie Grigson Clare Leighton Eric Ravilious Gillian Zeiner

      Jane Grigson was a notable English cookery writer.

    241 thoughts on “English Food”

    1. UPDATE: GOOD FRIDAY, 6th APRIL 2012. Made Hot Cross Buns (pg 305, basic dough on pg 304). Have never before thought of using marzipan (almond paste) to make the crosses before. I usually instead use a wettish pastry and follow a good recipe by Sonia Allinson. Today’s batch of buns is delicious. I really love the spice mix of cinnamon + nutmeg + mixed spice + mace. Nothing beats the flavour and texture of a yeast-risen dough. Commercially sold HCB’s are a pathetic joke by comparison. ________ [...]


    2. A very pretty little book picked up on a whim for 50p, and it appears to be more than worth it!!! Only one recipe in this book made me go "ew" and that was banana chutney. Everything else has me very excited to try them. Each section comes with a historical background for the components which I really enjoyed because Jane Grigson was a wonderful writer. Definitely interested in getting some more of her books. And even though I haven't tried out any of her recipes in giving this book a 5* for tra [...]


    3. Fabulous. Love the recipes, love her style and sense of humour. A bit sad/scary to find the things she was writing about in 1974 (mass production of substandard food) are still a problem todaybut at least people seem to be more aware of it and the smaller higher quality producers are getting more support these days. Loved the recipes and the various accompanying stories. I had no idea that almond milk was actually used widely in medieval cooking. I have a new favourite food writer!


    4. A really interesting read. I especially enjoyed the section on puddings, the variety of desserts consisting of mostly cream and fruit is amazing, and Grigson is scathingly funny about those who are stingy with the former!


    5. A simple book you can treat as a manual of British food and recipes. The paperback version is very inexpensive, which is fab on the pocketbook, but it also makes it a little unwieldy for practical use in the kitchen.




    6. Absolutely brilliant book. Full with stories, history and regional details. I love Grigson's quirks like her militant distaste of glacé cherries and at times approximative recipes. Also I simply learned so much about British cooking. Some of it has aged - all those recipes with bechamel sauce and suet are no longer in fashion. At times there are recipes and desserts or puddings that urgently need rediscovering.


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