Jane grigson`s vegetable book, Grigson, Jane

Автор: Jane Grigson
Название: English Food
ISBN: 0140273247 ISBN-13(EAN): 9780140273243
Издательство: Random House - Penguin
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Цена: 1979.00 р.
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Описание: Reveals the richness and diversity of England`s culinary heritage.

Автор: Grigson, Sophie Black, William
Название: Fish
ISBN: 1472299663 ISBN-13(EAN): 9781472299666
Издательство: Hodder
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Цена: 1972.00 р.
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Описание: This updated edition of Fish includes over 180 recipes and celebrates one of the great culinary passions of our times.

Автор: Grigson, Sophie
Название: Curious absence of chickens
ISBN: 1472278887 ISBN-13(EAN): 9781472278883
Издательство: Hodder
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Цена: 1668.00 р.
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Описание: A journal of life, food and recipes from Puglia.

Автор: Grigson, Sophie
Название: Curious absence of chickens
ISBN: 1472278860 ISBN-13(EAN): 9781472278869
Издательство: Hodder
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Цена: 3036.00 р.
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Описание: A journal of life, food and recipes from Puglia.

Автор: Grigson, Jane
Название: Jane grigson`s fruit book
ISBN: 080325993X ISBN-13(EAN): 9780803259935
Издательство: Неизвестно
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Цена: 4131.00 р.
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Описание: 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 б 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. 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. 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. Jane Grigson (1928-90) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine; the Bison Books edition of Good Things is a collection from this highly successful series. Jane Grigson's Vegetable Book is also available in a Bison Books edition. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work. Sara Dickerman worked for years as a professional cook and freelance writer and is now the food and dining editor at Seattle Magazine.

Автор: Grigson, Jane
Название: Jane Grigson`s Fruit Book
ISBN: 0140469982 ISBN-13(EAN): 9780140469981
Издательство: Random House - Penguin
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Цена: 2243.00 р.
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Описание: 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.

Автор: Grigson, Jane
Название: Jane Grigson`s Fish Book
ISBN: 0140273255 ISBN-13(EAN): 9780140273250
Издательство: Random House - Penguin
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Цена: 2243.00 р.
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Описание: 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.

Автор: Grigson, Jane
Название: Charcuterie and french pork cookery
ISBN: 1902304888 ISBN-13(EAN): 9781902304885
Издательство: Неизвестно
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Цена: 2374.00 р.
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Описание: 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.