Jane Grigson Good Things

Annotation

A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles. Originally published in 1971, Good Things is ';a magnificent book' that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson's inimitably witty and stylish food writing (The Guardian). Divided into sections that cover Fishkippers, lobster, mussels and scallops, trout; Meat and Gamemeat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetablesasparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruitapple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson's famous curried parsnip soup.