Walnut bread from Burgundy, gooseberry and elderflower jelly, asparagus au gratin and apricot or peach ratafia, these are just a few of the suggestions Jane Grigson offers for making wonderful dishes from the freshest and finest ingredients. An eloquent plea for an appreciation of seasonal food, served with the minimum of fuss to bring out its natural flavour, Good Things is also a fascinating collection of delicious things to eat.
'She combined the literary skills of a splendid writer with the skills... that allowed her to write recipes that were easy to follow and always worked.'
Paul Levy, Observer
'Always entertaining as well as informative.'
Elizabeth David, Observer
- Publication Date:
- 22 / 05 / 2000
- 129 x 198mm