Chef and food writer
Grigson is right up there with Carrier: my two favourite writers. I have lived by this book. Grigson’s writing wears its erudition so lightly (to paraphrase her former publisher, Jill Norman). Her recipes were quite matter of fact – practical, accurate – but her digressions into the history of a recipe or ingredient were completely engrossing: telling you how to cook, but also why. It’s a kind of poetry of cookery writing and there’s no one else quite like her.
Author and editor
Jane’s first book was also the blueprint for what followed but shines a light on a historic culture and agriculture here and brings them into the kitchen. You may never think of sausages and bacon in the same way again.
Writer and former chair of the Oxford Symposium on Food & Cookery
The first book on the subject in any language, including French, by my friend and colleague of many years.
No apologies for selecting Grigson again, hard to choose just one more, but this one is a classic.
Food writer and illustrator
The first cookbook I read and really used when I kept my own household pig in Andalucia.
An invaluable help to producing a boar's head for a buffet.
Because it makes me want to be French.
Chef and owner of The West House
My Bible, back in the day.
Beef at Flat Iron
Pork fat and its wonders.
Head Chef & partner at The Culpeper
Critic and Author
Food writer and author
Food waste activist