English Food
English Food by Jane Grigson, published by Penguin on June 25, 1998, is a comprehensive exploration of England’s culinary heritage. This 4th edition, spanning 400 pages, presents a detailed overview of the richness and diversity found within English cuisine. Grigson’s work is fully updated and revised, offering readers both practical recipes and engaging insights into the cultural significance of various dishes.
In this book, readers will discover a wide range of cooking methods and garnishing techniques that highlight traditional English, Scottish, and Welsh foods. The text serves as both a practical guide for cooking and a narrative that celebrates the national cuisine. With its focus on regional and ethnic cooking, English Food invites readers to appreciate the historical context and flavors that define English culinary practices.
Official synopsis Publisher
ENGLISH FOOD reveals the richness and surprising diversity of England’s culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. ‘This is the perfect English companion’ – Guardian ‘ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves…enticing from page to page’ – Spectator ‘She restored pride to the subject of English food’ – Evening Standard
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