OP: Jane Grigson's Vegetable Book and Fruit Book (2 vols)

$220 · Offered by Kitchen Arts & Letters · No longer available

The British author Jane Grigson (1928–1990) was one of the finest writers to emerge among the greats of the 20th century. Considered by many to be Grigson’s magnum opus, the Vegetable Book (1978) is a hefty book, profiling and providing recipes for 76 different species of vegetables, from artichokes to yams. Grigson followed up with a companion in 1982, the Fruit Book, from apple to watermelon, equally expansive in size and scope. Together, they are an invaluable duo, well-deserving of space on the kitchen shelf. Never shy about offering an opinion, Grigson lets the reader know what she likes and what she merely tolerates. Both books are what one might call a personal reference, packed with historical notes, folklore, and a touch of humor. Grigson, ever inquisitive, offers such a range as to remain exciting and relevant a generation later. From the vegetable book you might try an interpretation of the Spanish perdices a la bilbaina —game birds served with a pan sauce of bacon, aromatics, tomatoes, sherry, and chocolate, served over buttered noodles. Or perhaps chayote poached in a spiced red wine syrup, served with whipped cream. For a taste of the sea, mussels, served with creamed spinach, accented with saffron, fontina grated over top. In the fruit book, Grigson does not fall into the trap of producing mostly sweets, though there are still plenty to choose from. She does proper justice to fruit cookery with an astonishing breadth. We might mention duck livers sauteed in but

• Binding: Hardcover

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