Jane Grigson's Fruit Book

Front Cover
U of Nebraska Press, Apr 1, 2007 - Cooking - 508 pages
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 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.
 

Contents

VI
1
VII
28
VIII
46
IX
48
X
67
XI
77
XII
83
XIII
97
XXXIV
251
XXXV
284
XXXVI
291
XXXVII
297
XXXVIII
309
XXXIX
327
XL
330
XLII
335

XIV
102
XV
105
XVI
107
XVII
129
XVIII
136
XIX
140
XX
148
XXI
157
XXII
158
XXIII
166
XXIV
176
XXV
192
XXVI
200
XXVII
205
XXVIII
222
XXIX
224
XXX
229
XXXI
235
XXXII
237
XXXIII
246
XLIII
351
XLIV
373
XLV
380
XLVII
384
XLVIII
396
XLIX
405
L
411
LI
412
LII
415
LIII
428
LIV
433
LV
435
LVI
436
LVII
444
LVIII
452
LIX
459
LX
467
LXI
479
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About the author (2007)

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.

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