10 Ergebnisse.

Een schat aan recepten en verhalen over de charme van fruit in je keuken Fruit vormt de basis voor alle 400 recepten. De aardbei, peer, watermeloen, maar ook de minder bekende vruchten als de kumquat weet Jane Grigson te verwerken tot gerechten, die toegankelijk en zeker niet ingewikkeld zijn om te maken. En de verhalen zijn om te smullen. 'Volgens Genesis was de appel de allereerste vrucht ter wereld, maar het was geen Cox's Orange Pippin. Go...

Following the success of her first book, Charcuterie and French Pork Cooking, Jane Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook.

The most companiable presence in the kitchen' - The IndependentBrought up in North-East England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards inc. Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year. Her books include: FISH COOKERY, ENGLISH FOOD, FRUIT BOOK and THE ENJOYMENT OF FOOD. She died in March 1990

Presents a selection of traditional and modern recipes and a discussion of the origins of all kind of English dishes. This book includes recipes ranging from eighteenth century sweetbreads to Yorkshire pudding.

In "Jane Grigson's Vegetable Book" American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple "Broccoli Salad" to the engagingly esoteric "Game with Tomato and Chocolate Sauce." Jane Grigson gives basic preparation and cooki...

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 "a la chinoise." Others, such as the carambola, described by the author as looking "like a small banana gone mad, ...

A celebration of all edible fungi, cultivated, wild and dried, with recipes. Includes helpful tips for selecting and preserving mushrooms, and line drawings.

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food, pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an ar...

Cooking reference book that contains recipes and inspiration for the experienced cooks as well as beginners.

The most companiable presence in the kitchen' - The IndependentBrought up in the north-east of England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards including the Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year. Her books include: Fish Cookery, English Food, Fruit Book, The Mushroom Feast and The Enjoyment of food. She ...