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really liked it
UPDATE: GOOD FRIDAY, 6th APRIL 2012. Made Hot Cross Buns (pg 305, basic dough on pg 304). Have never before thought of using marzipan (almond paste) to make the crosses before. I usually instead use a wettish pastry and follow a good recipe by Sonia Allinson. Today’s batch of buns is delicious. I really love the spice mix of cinnamon + nutmeg + mixed spice + mace. Nothing beats the flavour and texture of a yeast-risen dough. Commercially sold HCB’s are a pathetic joke by comparison.
This book acts as a real wake-up call. Why, oh why, do the majority of the population ruin their taste buds, their sense of wellbeing, and empty their wallets through buying bastardised commercial meal products sold by big supermarkets? Do we really hate our children that much? This book is brilliantly well written to show just how easy and delicious real English cooking is. Humour can be found too, in some of the foods and recipes brought in over the years; for example “Stuffed Monkey” (a Jewish pastry cake) which is especially delicious eaten outdoors, whether on a yacht or picnicking on a hill top.
A very pretty little book picked up on a whim for 50p, and it appears to be more than worth it!!! Only one recipe in this book made me go “ew” and that was banana chutney. Everything else has me very excited to try them. Each section comes with a historical background for the components which I really enjoyed because Jane Grigson was a wonderful writer. Definitely interested in getting some more of her books. And even though I haven’t tried out any of her recipes in giving this book a 5* for tra
Fabulous. Love the recipes, love her style and sense of humour. A bit sad/scary to find the things she was writing about in 1974 (mass production of substandard food) are still a problem today…but at least people seem to be more aware of it and the smaller higher quality producers are getting more support these days. Loved the recipes and the various accompanying stories. I had no idea that almond milk was actually used widely in medieval cooking.
I have a new favourite food writer!