Good Things

Front Cover
U of Nebraska Press, Jan 1, 2006 - Cooking - 382 pages
4 Reviews
A celebration of fresh daily fare lovingly prepared. "Cooking something delicious is really much more satisfactory than painting pictures or making pottery. At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don't hang on the walls or stand on the shelves to reproach you forever."-from Jane Grigson's introduction. Originally published in 1971, Good Things is now available in a Bison Books edition for all those who appreciate good food and Jane Grigson's witty and stylish way of writing about it. Including recipes for fish, meat, game, fresh fruits, vegetables, and a few splendid desserts, Good Things is a celebration of delicious everyday fare and its loving preparation. Jane Grigson (1928-90) grew up in the northeast of England, where there is a strong tradition of good eating. After earning a degree in English from Cambridge University, she worked in art galleries and publishers' offices and then as a translator. In 1968 Grigson began writing cookery articles for the Observer Colour Magazine. Good Things is a collection of those highly successful pieces. She is the author of numerous cookery books, including English Food, Charcuterie and French Pork Cookery, and Mushroom Feast. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.
 

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Good things

User Review  - Not Available - Book Verdict

This is one of those cookbooks that's much more than a collection of recipes, although there are plenty of them. The author insists that her work is "about enjoying food," which, she says, "is ... Read full review

Review: Good Things

User Review  - Kate Murphy - Goodreads

Excellent cookbook to browse when not cooking. Teaches you basic and interesting things about food. Read full review

Selected pages

Contents

Kippers and Other Cured Fish
3
Lobster
16
Mussels and Scallops
28
Trout
39
Meat Pies
49
Salting Meat
67
Snails
76
Sweetbreads
84
Some Woodland Mushrooms
193
Parsley
207
Parsnips
216
Peas
224
Spinach
234
Tomatoes
243
Apple and Quince
253
Gooseberries
267

Rabbit and Hare
94
Pigeon
105
Venison
120
Asparagus
135
Carrots
146
Celery
156
Endive
165
Haricot or Dried White Beans
173
Leeks
185
Lemons
276
Prunes
288
Strawberries
302
Walnuts
309
Five French Cakes
327
Water and Cream Ices
336
Fruit Liqueurs and Ratafias
355
Index
367
Copyright

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References to this book

Chez Panisse Vegetables
Alice L. Waters
No preview available - 1996
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About the author (2006)

Jane Grigson (1928?90) grew up in the northeast of England, where there is a strong tradition of good eating. After earning a degree in English from Cambridge University, she worked in art galleries and publishers? offices and then as a translator. In 1968 Grigson began writing cookery articles for the Observer Colour Magazine. Good Things is a collection of those highly successful pieces. She is the author of numerous cookery books, including English Food, Charcuterie and French Pork Cookery, and Mushroom Feast. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.

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