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Articles by Jane Grigson
Q&A: Annabel Abbs on Eliza Acton
“I want to put Eliza back on the stage where I think she belongs” Annabel Abbs: bringing Victorian cookery writer Eliza Acton into the 21st century and to a wider audience. Photograph: Guillemette Minisclou By Susan Low British author Annabel Abbs is a leading writer of biographical historical fiction.
E.S. Turner · Greens · LRB 3 July 1980
We are now well into the Great Vegetable Revolution. ‘For the majority of the population,’ writes Jane Grigson, ‘vegetables as a delight, to be eaten on their own, belong to this century, even to the period after the Second World War.’ She gives much of the credit for this shift in taste to Elizabeth David, who in the 1950s preached that the fruits of the earth were more than mere adjuncts to flesh. Now the high price of meat is doing Mrs David’s work for her.
Traditional Mincemeat Pie Recipe
October 9, 2008 In this old-school version of the polarizing British dessert, finely chopped steak is combined with beef suet, dried fruit, candied citrus peel, and fresh apples for the filling.Jenny Huang | Food Stylist: Laura Rege | Prop Stylist: Vanessa Vazquez This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton’s Book of Household Management, was updated in Jane Grigson’s English Food (Macmillan, 1974).
The Best Books on Persian Cookery
I wanted to say first that I have been cooking from your book recently and I love it. For my Mum’s birthday I made the chicken in walnut and pomegranate syrup; it turned out really well. I have recommended it to all my friends. Jila: Fantastic. That is really encouraging for us, because that’s what our aim was – that somebody who is not very familiar with Persian cooking could easily follow the recipes and get results that are good enough. Some of it’s very easy.
Jane Grigsons Vegetable Book
Synopsis About this title 'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - Daily Mail Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.
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