Jane Grigson's Fruit Book

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U of Nebraska Press, 01.04.2007 - 508 Seiten
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 ¾ 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. ø 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. ø 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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Jane Grigson's fruit book

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Released in 1982 and 1978, respectively, these volumes combined offer nearly 1000 recipes, from banana and bacon rolls to spinach and mushroom pancakes. Just about anything you'd ever want to do with a fruit or vegetable is covered. Vollständige Rezension lesen

Inhalt

VII
1
VIII
28
IX
46
X
48
XI
67
XII
77
XIII
83
XIV
97
XXXV
251
XXXVI
284
XXXVII
291
XXXVIII
297
XXXIX
309
XL
327
XLI
330
XLII
335

XV
102
XVI
105
XVII
107
XVIII
129
XIX
136
XX
140
XXI
148
XXII
157
XXIII
158
XXIV
166
XXV
176
XXVI
192
XXVII
200
XXVIII
205
XXIX
222
XXX
224
XXXI
229
XXXII
235
XXXIII
237
XXXIV
246
XLIII
351
XLIV
373
XLV
380
XLVI
384
XLVII
396
XLVIII
405
XLIX
411
L
412
LI
415
LII
428
LIII
433
LIV
435
LV
436
LVI
444
LVII
452
LVIII
459
LIX
467
LX
479
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Über den Autor (2007)

Jane Grigson (1928?90) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine; the Bison Books edition of Good Things is a collection from this highly successful series. Jane Grigson?s Vegetable Book is also available in a Bison Books edition. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.ø ø Sara Dickerman worked for years as a professional cook and freelance writer and is now the food and dining editor at Seattle Magazine. ø ø ø

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