Obsessed as I am with English Food I cannot leave this off my top ten list. Grigson's book was published at a time when English food was not highly regarded, but this work certainly kicked off a revival of interest. She inherited the mantle of Florence White and Dorothy Hartley, but writes better than both of them. All of her writing has beauty and authority with none of that patrician, slightly grumpy 'I know best' tone that in the end puts me off much of E. David's books
Since the late 1950s, Elizabeth David had been mainly championing the widescreen flavours of recipes from the continent over the limited palette of heavily-processed supermarket products. Then along came Jane Grigson to point out that, though since the Industrial Revolution we had forgotten more and more of it, England has its own brilliant national and regional cuisine.
Writer and food historian
A collection of English recipes way above and beyond bangers and mash, Toad-in-the-Hole, bread sauce, etc. Instead, much more elaborate recipes abound: Crab Tart, Chestnut and Apple Soup, Isle of Man Salt Duck. These are just a few of many examples of stellar English food that Ms. Grigson shares.
Retail Director, Hobbs House Bakery
As a young chef interested in what it meant to be English, Mrs Grigson showed me what this country had to offer and what had been lost. For a book with no pictures her writing makes you want to try it all.
Writer and broadcaster
After making some of the food from this book for Spanish friends they still talk about it 15 years later. Beautiful writing, purenpleasure to read and cook from
For me it's an epoch defining book that stands for all that is good about the cooking of the past and also preempts all that is good about the cooking of today.
Chef and food blogger
Amazing coverage of English Food from a historical perspective. Gives so much context. The most used cookery book I own. Almost worn out my second copy.
Food photographer, writer and graphic designer
This book can not fail from this list for the same reasons Florence White's can't be missing. Grigson and David changed the way we write about food.
Writer, film maker
I taught myself to cook when at Cambridge by working my way through this, along with Jane Grigson's other books and those of Elizabeth David.
Professional food writer and broadcaster
Jane Grigson helps to restore our faith in the good food of this country. Full of joyful discoveries and forgotten pleasures.
Writer, trainer, former chef and restaurateur
Thorough and proud, keeping the history and methods alive of a cuisine that undeservedly lost its gloss to Europe.
Broadcaster and Writer
Easily the most battered book in my collection. Love her writing. Favourite: Turkey Giblet Gravy and Puff Pastry.
Food writer and blogger
My second most used book, espcially at Christmas. It falls open at the bread sauce page.
A classic work that celebrates English food, with beautiful and mouth-watering prose.
Founder, Edinburgh New Town Cookery School
Fascinating book with recipes and their historical context.
Executive chef, Duck & Waffle
Co-founder of Hawksmoor
Food and wine writer, Director of the Oxford Symposium on Food and Cookery
Food writer and marmalade producer
Professor Emeritus of Sociology, University College Dublin
Proprietor Green Park Brasserie, Bath Function Rooms, Green Park Express
Co-founder of Melrose and Morgan
Author and Editor
Co founder and Master Baker at Bread Ahead
Chef and author