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Jane Grigson's Vegetable Book (At Table) Paperback – April 1, 2007

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Editorial Reviews

Review

“As usual, Jane Grigson combines a dry wit with her scholarship and reading. Most of her recipes are refreshingly simple and uncomplicated.”—Observer
(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
(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
(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/.
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Product Details

  • Series: At Table
  • Paperback: 604 pages
  • Publisher: Bison Books (April 1, 2007)
  • Language: English
  • ISBN-10: 0803259948
  • ISBN-13: 978-0803259942
  • Product Dimensions: 9 x 6.3 x 1.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,066,040 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 23 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on October 16, 2006
Format: Paperback Verified Purchase
`Jane Grigson's Vegetable Book' by the leading English culinary writer, recently deceased, Jane Grigson is ample evidence that the greatest legacy left to the culinary reading world by the great Elizabeth David is the tradition of English food writing, of which Grigson is the most brightly shining star. The tradition includes such diverse other writers as Nigella Lawson, Nigel Slater, Tamasin Day-Lewis, Claudia Roden, Antonio Carluccio, and the irrepressible Jamie Oliver.

Short of Elizabeth David's own books, I can think of no better armchair culinary treat than Grigson's larger books such as her `English Food', `Jane Grigson's Fruit Book', `Good Things' and this title on vegetables.

It is very easy to see the value of this book, as there are a number of excellent vegetable cookbooks easily available to us today. In spite of the number, most of the best books by the likes of James Peterson, Jack Bishop, Barbara Kafka, Alice Waters and Faith Willinger are mostly simply collections of recipes. Some, such as Bishop and Willinger's works, are even limited to Italian vegetables and recipes, although that subject is certainly large enough for a whole bookshelf of volumes.

The best book with which to compare Grigson's work is Elizabeth Schneider's `Vegetables from Amaranth to Zucchini', which covers 131 different species or groups of species, while Ms. Grigson covers 71 named vegetables and vegetable families (both authors cover more than one species in many of their articles). Part of the difference is that Ms. Schneider includes articles on twelve (12) mushroom species, while Ms. Grigson has her own separate book on mushrooms. Another difference is that Ms. Grigson includes much more culinary information, both general advice, techniques, and recipes, than does Ms.
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4 of 4 people found the following review helpful By This-and-That on December 19, 2011
Format: Paperback
I have been using my old Penguin paperback edition since ... the 1980s. It's a go-to book for good and warming vegetable dishes. It never occurred to me that it lacks illustrations. It's organized alphabetically by vegetable, from Artichoke to Yams, with chapters on cardoons, chayote, dandelion leaves, lentils, nettles, purslane, and other exotics I've never thought about (hop shoots, earthnuts, laver). The parsnip chapter follows "How to choose and prepare parsnips" with John Evelyn's 1699 recipe for buttered parsnips and a wonderful curried parsnip soup.
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3 of 4 people found the following review helpful By Jackal on May 31, 2009
Format: Paperback
This A-Z book describes around 70 vegetables and provides recipes. The book was written in 1978 and describes what was available in the UK at the time. Since English food used to be terrible a bit of history is also provided about vegetables popularised after the Second World War. The only illustrations in the book are some line drawings. The descriptions and recipes are still good, but naturally more variety is available 30 years later. Recommended if you are really into vegetables. Definitely recommended if you are interested in UK food writing history.
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Format: Paperback Verified Purchase
She likes Jane Grigson books. She's cracked the cover and has been interested in the material. Like Grigson's books "Good Food" and "Charcuterie", which she already owns, this one looks like a winner.
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Jane Grigson's Vegetable Book (At Table)
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