“Grigson is a learned, witty guide who deserves to be better-known in this country than she is.”—Library Journal
“I take as much pleasure in reading Jane Grigson's lyrical yet well-researched and intriguing introductions to each subject as I do in executing her recipes, or merely eating the fruit she writes so well about.”—Susan Campbell, Observer
(Susan Campbell Observer
“Jane Grigson's Fruit Book . . . is probably the most complete volume of all the fruit from apples to watermelon, with not only brilliant direction but good solid recipes. Judith Hill's glossary to the American edition is of enormous help. This fills a most important need on the cookbook shelves.”—James Beard
(James Beard )
About the Author
Jane Grigson (1928–90) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine; the Bison Books edition of Good Things is a collection from this highly successful series. Jane Grigson’s Vegetable Book is also available in a Bison Books edition. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.
Sara Dickerman worked for years as a professional cook and freelance writer and is now the food and dining editor at Seattle Magazine.