Jane Grigson

Jane Grigson, born in the North-East of England, was educated at Cambridge University where she gained a degree in English.

Her career was in publishing until she landed a job with the Observer writing cooking articles in 1968. She also began spending a few months each year in France and, like many who are exposed to the food culture of this country, became obsessed with French food and French cooking techniques.

She wrote Charcuterie and French Pork Cookery which was published by Penguin in 1970 which is still one of the classics of this genre. This was followed by Good Things three years later. Book after authoritative book followed including Fish Cookery, English Food, The Mushroom Feast, the Fruit Book and the Vegetable Book.

Her writings have been highly awarded. She was United Kingdom Cookery Writer of the Year in 1977 and she was later awarded the Andre Simon Memorial Fund Book Award.

We could have chosen any of Grigson's books for the Food Lovers' Cookbook Collection, however we finally decided on this collection of essays because of some of the heartfelt writing in the introduction. In it she pleads for people to contribute to the deepening of the food culture and to eschew fast foods and return to the roots of cooking that deliver so much pleasure at the table.

 

The Cookbook Collection entry

The review of the entry for this author in The Food Lovers' Cookbook Collection can be read by clicking on the following link:

Good Things

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