ROY FULLICK
Jane Grigson died in 1990 at the height of her culinary and literary powers, leaving behind a considerable body of published work on food and cooking, and a reputation in her field of the highest order. Inspired by Elizabeth David, she disseminated their shared belief that it was possible for people in this country to eat better, more excitingly and more enjoyably than ever before if they were open to the real pleasures of the table and were willing to experiment.
This book is intended both as a tribute to Jane Grigson’s culinary skills and scholarship and as a practical cookery book. It is divided into eight chapters, broadly comparable in layout, which illustrate her personal interests and give a glimpse of Jane the person. All of the early recipes have now been metricated; a note after each extract or recipe shows the book or magazine from which it was taken.
As Jane herself wrote in the Introduction to Good Things: ‘Anyone who likes to eat can soon learn to cook well.’ Her books and articles provide an invaluable guide to achieving that culinary success.