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Editorial Reviews
Review
"Grigson is a learned, witty guide who deserves to be better-known in this country than she is."-Library Journal (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 )
"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 )
Product Description
Jane Grigson’s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries.
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You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits.
All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
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Inside This Book
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First Sentence:
The apple was the first fruit of the world, according to Genesis, but it was no Cox's orange pippin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ozl cup, aux kiwis, vanilla pod jar, blanching basket, bottling jar, sweet shortcrust pastry, level teaspoon baking powder, caster sugar, grand dessert, quince slices, tart tin, stoned cherries, sharp apples, add extra sugar, wide shallow pan, giblet stock, fat soft cheese, heaped tablespoons, preserving pan, cookery hook, level teaspoon salt, golden berries, pâte sucrée, serve with cream, hot serving dish Key Phrases - Capitalized Phrases (CAPs): (learn more)
Elizabeth David, Edward Bunyard, Anne Willan, Anatomy of Dessert, Doyenné du Cornice, Harvest Gold, South Africa, Bramley's Seedling, Claudia Roden, John Evelyn, New Zealand, Queen Claude, South America, Tom Stobart, Charles Ross, Complete Book of Fruit, Les Halles, Middle East, West Indies, General Tilney, Grand Marnier, Josceline Dimbleby, Konstantin Paustovsky, Monsieur Lacam, One French New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The apple was the first fruit of the world, according to Genesis, but it was no Cox's orange pippin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ozl cup, aux kiwis, vanilla pod jar, blanching basket, bottling jar, sweet shortcrust pastry, level teaspoon baking powder, caster sugar, grand dessert, quince slices, tart tin, stoned cherries, sharp apples, add extra sugar, wide shallow pan, giblet stock, fat soft cheese, heaped tablespoons, preserving pan, cookery hook, level teaspoon salt, golden berries, pâte sucrée, serve with cream, hot serving dish Key Phrases - Capitalized Phrases (CAPs): (learn more)
Elizabeth David, Edward Bunyard, Anne Willan, Anatomy of Dessert, Doyenné du Cornice, Harvest Gold, South Africa, Bramley's Seedling, Claudia Roden, John Evelyn, New Zealand, Queen Claude, South America, Tom Stobart, Charles Ross, Complete Book of Fruit, Les Halles, Middle East, West Indies, General Tilney, Grand Marnier, Josceline Dimbleby, Konstantin Paustovsky, Monsieur Lacam, One French New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
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79% buy the item featured on this page: Jane Grigson's Fruit Book (At Table) $21.33 |
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8% buy Jane Grigson's Vegetable Book (At Table) $23.89 |
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6% buy Mes Confitures: The Jams and Jellies of Christine Ferber $19.77 |
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3% buy Cooking With Exotic Fruits and Vegetables |
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