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Jane Grigson
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Jane Grigson's Vegetable Book (At Table) Paperback – Illustrated, April 1, 2007

by Jane Grigson (Author), Amy Sherman (Introduction)
4.5 4.5 out of 5 stars 87 ratings
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In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple “Broccoli Salad” to the engagingly esoteric “Game with Tomato and Chocolate Sauce.” Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage).

 

Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted.

 

This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.
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Previous page
  1. Print length
    604 pages
  2. Language
    English
  3. Publisher
    Bison Books
  4. Publication date
    April 1, 2007
  5. Dimensions
    6.32 x 1.3 x 8.97 inches
  6. ISBN-10
    0803259948
  7. ISBN-13
    978-0803259942
  8. See all details
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Editorial Reviews

Review

“The best cookbooks stimulate your imagination so that the freshest flavours come across as temptingly as if they were on the plate in front of you. This is that kind of book.”—Scotsman

“As usual, Jane Grigson combines a dry wit with her scholarship and reading. Most of her recipes are refreshingly simple and uncomplicated.”—Observer

“Her recipes work, they are sensible and yet have that flair which makes this an invaluable book for anyone to have in their kitchens.”—Sunday Telegraph

About the Author

Jane Grigson (1928–90) was brought up in the northeast of England, where there is a strong tradition of good eating. In 1968 she began writing cookery articles for the Observer Colour Magazine; the Bison Books edition of Good Things is a collection from this highly successful series. Jane Grigson's Fruit Book is also available in a Bison Books edition. Grigson posthumously received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award for her entire body of work.

 

Amy Sherman studied the culinary arts in Italy and is a San Francisco-based food reviewer and an avid cooking blogger at http://cookingwithamy.blogspot.com/.

Product details

  • Publisher ‏ : ‎ Bison Books; Illustrated edition (April 1, 2007)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 604 pages
  • ISBN-10 ‏ : ‎ 0803259948
  • ISBN-13 ‏ : ‎ 978-0803259942
  • Item Weight ‏ : ‎ 1.87 pounds
  • Dimensions ‏ : ‎ 6.32 x 1.3 x 8.97 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 87 ratings

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Jane Grigson

Jane Grigson

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
87 global ratings

Top reviews from the United States

The old guy
5.0 out of 5 stars Nice reference book!
Reviewed in the United States on December 15, 2023
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While it is a paperback, nonetheless, it is a handy guide for easy reference!
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Elisabeth Grey
5.0 out of 5 stars My Mother Loved her Christmas Gift
Reviewed in the United States on December 29, 2012
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She likes Jane Grigson books. She's cracked the cover and has been interested in the material. Like Grigson's books "Good Food" and "Charcuterie", which she already owns, this one looks like a winner.
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Critical Eye
5.0 out of 5 stars A beautifully written book ready to be used for experienced cooks
Reviewed in the United States on September 28, 2015
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A beautifully written book ready to be used for experienced cooks. The book is 'delicious' and Jane Grigson was a superb researcher and writer.
One person found this helpful
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RoseEve
5.0 out of 5 stars Big hit with hubby
Reviewed in the United States on February 24, 2016
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He loves it! It's a rather large book but mounds of info! Arrived in perfect time and in great condition
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Gaye Hart
5.0 out of 5 stars Great to be a,e to get thus again
Reviewed in the United States on April 20, 2013
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Fabulous that this wonderful book has been printed again in paperback. Hours of happy contented cooking within.sometimes unusual but always good.
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P. Johnston
3.0 out of 5 stars Neat Food History, but Flavorless English Recipes
Reviewed in the United States on December 30, 2011
Just made the chicken in Cumcumber Cream Sauce and was sad I wasted that delicious vegetable for something so bland. Grigson was an English food writer, a columnist in fact for the Western nation with the absolute worst food. Soooo that being said I was enriched by the fact that I now know that cucumbers were grown during biblical times which is the sort of exciting fact that will stay longer in my memory than the flavor of blanched cucumbers boiled to death in chicken broth with little to no seasoning.

I will cook on though with Ms. Grigson. She's the most amiable food writer I've encountered. I 've longed for this book for a while and brought my copy back from a used book store in Melbourne Austrailia! There's got to be some reason Mark Bitman includes her on his must have cook book list, and I'm sure that the recipes will be hit or miss given the time it was written and country of origin.

The plusses are that this book covers vegetables but is by no means vegetarian. Lots of hints on how to cook veggies with meats. The stir fried green beans recipe has become my absolute favorite, and I'll just have to keep searching through what I'm sure is going to be an edifying book,but a hit or miss cooking experience.
7 people found this helpful
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Dog-yeared
5.0 out of 5 stars In continuous use
Reviewed in the United States on December 19, 2011
I have been using my old Penguin paperback edition since ... the 1980s. It's a go-to book for good and warming vegetable dishes. It never occurred to me that it lacks illustrations. It's organized alphabetically by vegetable, from Artichoke to Yams, with chapters on cardoons, chayote, dandelion leaves, lentils, nettles, purslane, and other exotics I've never thought about (hop shoots, earthnuts, laver). The parsnip chapter follows "How to choose and prepare parsnips" with John Evelyn's 1699 recipe for buttered parsnips and a wonderful curried parsnip soup.
9 people found this helpful
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Barbara
2.0 out of 5 stars No photos in this book
Reviewed in the United States on October 17, 2013
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Sorry but I had to return this book. It has no photos. Not one. Nothing to show how the dishes should look in the end. The book is over an inch thick and is written like a novel with lists of ingredients and paragraphs of instructions. I am not a good cook, I need photos to show me what it all means and how it should come together.
2 people found this helpful
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Top reviews from other countries

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Mrs FM Macdonald
5.0 out of 5 stars The very best collection of vegetable recipes
Reviewed in the United Kingdom on April 23, 2021
Verified Purchase
If you only have space for two or three cookery books, the Gregson books are the best, as they contain recipes from a wide range of authors, cultures and ages, which are very easy to follow. So nice that they are back in print - I used to give them as presents.
4 people found this helpful
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Amazone
1.0 out of 5 stars veraltet
Reviewed in Germany on October 30, 2020
Verified Purchase
Hatte leider vergessen wie schlecht die Druckqualität von Penguin Classics ist. Zum Inhalt, den finde ich einfach nicht mehr zeitgemäß. Es gibt viele Kochbücher aus den 70'ern die sehr interessant sind, aber Jane lässt sich ewig über 'exotisches' Gemüse wie zB Zucchini aus. Klar, damals kannten viele Leute nur Kartoffel und Tomate, aber unsere englischen Freunde waren noch mal ein ganzes Stück zurück. Zeit und Geldverschwendung.
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Donna Mattila
5.0 out of 5 stars Excellent cookbook
Reviewed in Canada on February 27, 2018
Verified Purchase
I love this cookbook. Informative, humorous, and good recipes... Have used it for 20 years and now have a new one.
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Miranda M
5.0 out of 5 stars What a wealth of knowledge !
Reviewed in the United Kingdom on June 19, 2022
Verified Purchase
Every kitchen should have this book for reference. No photos just lots of info at your fingertips.
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AKS
5.0 out of 5 stars Excellent.
Reviewed in Canada on April 22, 2015
Verified Purchase
Excellent transaction. Books as described.
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