“As usual, Jane Grigson combines a dry wit with her scholarship and reading. Most of her recipes are refreshingly simple and uncomplicated.”—Observer
“The best cookbooks stimulate your imagination so that the freshest flavours come across as temptingly as if they were on the plate in front of you. This is that kind of book.”—Scotsman
“Her recipes work, they are sensible and yet have that flair which makes this an invaluable book for anyone to have in their kitchens.”—Sunday Telegraph
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 Fruit 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.
Amy Sherman studied the culinary arts in Italy and is a San Francisco-based food reviewer and an avid cooking blogger at http://cookingwithamy.blogspot.com/.