(Hardback)

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.

(Paperback)

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

(Paperback)

Jane Grigson gives advice on the selection and cooking of vegetables, from the potato to the Chinese artichoke. Recipes from all over the world bring out the flavour and texture of each vegetable.

(Hardback)

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; pts, terrines, galantines, jambon, saucissions sec and boudins.

(Hardback)

Following the success of her first book, Charcuterie and French Pork Cooking, Jane Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook.