“For me, Normandy cooking is a return to good, basic, home dishes,” Grigson writes in the introduction. Her lyrical writing shows a regard for the region’s cooking style and local specialties, from cider and apples to triple-cream cheeses. Recipes include creamy, buttery Sauce Normande and Lapin a la Moutarde, here made the Norman way, with Calvados.

In The Cooking of Normandy, Jane Grigson has brought together a selection of recipes from a region of France she knows particularly well. Normandy has a special appeal for the British; it's cuisine makes us of familiar ingredients and yet has a characteristic richness and splendour which gives it an honoured place in the traditions of French cooking. This delightfully illustrated book contains unusual local dishes as well as classic recipes, especially those based on the well known Normandy specialties: dairy produce, fish and seafood.

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