Food writer and editor
This is possibly the first cookbook I read from start to finish like a novel, entranced by Jane Grigson's authority, good sense and humour. So many of the ideas in this book have been woven into my everyday cooking for so many years, I almost forget I read them here first, ideas such as seasoning a grated carrot salad, leaving it to chill for an hour or so and then draining it of excess liquid. And the lovely writing... 'Cooking something delicious is really much more satisfactory than painting pictures or throwing pots. At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don't hang on the walls or stand on the shelves to reproach you forever.'
Farmer's market organizer
One of the greatest luxuries you can have in Britain today is simple food of the best quality ' I love Jane Grigson, and out of her many books I'm choosing Good Things. Scholarly, wise, timeless recipes, larded with history. I will never grow out of Jane Grigson and I love her recipes. It's possible to hear her behind you as you read, slightly bullying, chivvying you along but always jolly and helpful. There's a quote from Jane that never leaves my head; 'We have enough masterpieces, what we need is a better standard of ordinariness.'
Editor, Observer Food Monthly,
This was the most difficult to choose. There had to be a Grigson. But which? English food? Fish Cookery. The fruit or vegetable Books? In the end, I chose the one that gives me the most joy (and maybe her): Good Things. Even the title make me relax, breathe easy. I am in good hands. A book to treasure until it falls apart. Which reminds me I need a new old one.
Author, historian and chef
Jane make you think about certain ingredients that you've never considered before such as celery, and renews enthusiasm about forgotten ones like sweetbreads and rabbits as well as the more obvious chapters on strawberries. Just shows how ANY ingredient can be versatile
Author and food historian
Jane Grigson is a soothing voice. I warm to her idea that certain ingredients – asparagus, lemons, quinces - are worthy of careful and considered treatment, and I still use the book, 35 years on.
Food writer and historian
From walnuts to parsley to kippers, this is a book of passions, written with Grigson's inimitable mixture of scholarship and wit.
The back stories to each recipe,so evocative... that the cooking of the meal becomes even more of a pleasure.
Chef and food enthusiast
His whole set of paperbacks made great reading and learning for me.
A master of earthy economy, simplicity, clarity and grace.
Author and writer
Publisher, Grub Street
Food writer, cookbook author and cookery teacher
Co-founder of School of Artisan Food
Food writer and Daily Telegraph columnist
Executive Chef and Owner
Food Writer & Consultant
Creative Partner at Here Design
Head Chef, The Eagle Farringdon
Cook and restaurateur
Food writer and restaurant consultant
Head of the Oxford School of Hospitality Management and Founder of Oxford Gastronomica
Owner and Founder of the Ballymaloe Cookery School
Professor of American Literature & Culture