English Food

By Jane Grigson

Original Publisher
Penguin
Date of publication
1974
ISBN
0091770432

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Recommended by

Peter Ross

Culinary librarian

Obsessed as I am with English Food I cannot leave this off my top ten list. Grigson's book was published at a time when English food was not highly regarded, but this work certainly kicked off a revival of interest. She inherited the mantle of Florence White and Dorothy Hartley, but writes better than both of them. All of her writing has beauty and authority with none of that patrician, slightly grumpy 'I know best' tone that in the end puts me off much of E. David's books

Nicola Miller

Editor and writer

Grigson gently but firmly reminds us to stop feeling embarrassed about our national culinary legacy and to seek out what is still good because on the whole it is a FINE tradition. She is scholarly but not aloof. Her recipes WORK and in an age where everyone seems to have a food blog this is so so important. Ingredients are expensive and common sense cannot be bought off the shelf. Grigson imbues her readers with it through her canny and warm writings.

Chris J L Young

Baker

Since the late 1950s, Elizabeth David had been mainly championing the widescreen flavours of recipes from the continent over the limited palette of heavily-processed supermarket products. Then along came Jane Grigson to point out that, though since the Industrial Revolution we had forgotten more and more of it, England has its own brilliant national and regional cuisine.

Henry Herbert

Retail Director, Hobbs House Bakery

As a young chef interested in what it meant to be English, Mrs Grigson showed me what this country had to offer and what had been lost. For a book with no pictures her writing makes you want to try it all.

Rowan Yapp

Editor

For me it's an epoch defining book that stands for all that is good about the cooking of the past and also preempts all that is good about the cooking of today.

Rachel McCormack

Writer and broadcaster

After making some of the food from this book for Spanish friends they still talk about it 15 years later. Beautiful writing, purenpleasure to read and cook from

Neil Buttery

Chef and food blogger

Amazing coverage of English Food from a historical perspective. Gives so much context. The most used cookery book I own. Almost worn out my second copy.

Regula Ysewijn

Food photographer, writer and graphic designer

This book can not fail from this list for the same reasons Florence White's can't be missing. Grigson and David changed the way we write about food.

Tamasin Day-Lewis

Writer, film maker

I taught myself to cook when at Cambridge by working my way through this, along with Jane Grigson's other books and those of Elizabeth David.

Geraldene Holt

Professional food writer and broadcaster

Jane Grigson helps to restore our faith in the good food of this country. Full of joyful discoveries and forgotten pleasures.

Cath Kerry

Writer, trainer, former chef and restaurateur

Thorough and proud, keeping the history and methods alive of a cuisine that undeservedly lost its gloss to Europe.

Adrian Chiles

Broadcaster and Writer

Easily the most battered book in my collection. Love her writing. Favourite: Turkey Giblet Gravy and Puff Pastry.

Rachel Roddy

Food writer and blogger

My second most used book, espcially at Christmas. It falls open at the bread sauce page.

Fiona Burrell

Founder, Edinburgh New Town Cookery School

Fascinating book with recipes and their historical context.

Stephen Mennell

Professor Emeritus of Sociology, University College Dublin

Lucas Hollweg

Food writer

Daniel Doherty

Executive chef, Duck & Waffle

Ian James

Co-founder of Melrose and Morgan

Sarah Randell

Food writer and marmalade producer

Anna Del Conte

Food writer

Ursula Heinzelmann

Food and wine writer, Director of the Oxford Symposium on Food and Cookery

Nevin Halici

Chef and author

Will Beckett

Co-founder of Hawksmoor

Mary-Anne Boermans

Cookbook author

Andrew Peters

Proprietor Green Park Brasserie, Bath Function Rooms, Green Park Express

Kit Chapman

Hotelier/restaurateur

Justin Gellatly

Co founder and Master Baker at Bread Ahead

Sheila Dillon

Food journalist

Mina Holland

Author and Editor

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