Good Things (At Table)

Muy buenos datos históricos y excelentes recetas

It's hard to comment on a classic without sounding self important. What I would say about this book is, if you have read Elizabeth David and you have not yet read any Jane Grigson, then do buy the book, you will not be disappointed. There's a lot of scholarly work here, too, as well as the recipes and cooking techniques. Very British, for sure, and it may even convince you to love prunes (or dried plums, as they are sometimes known).

This cookbook was first published in 1971 in Great Britain. It is a very British cookbook. The recipes have British measurements but it’s easy to convert them. I enjoyed reading this book as it thoroughly discusses each primary ingredient (think parsnips, lemons etc) and follows with one or more recipes. Even if you don’t cook from this book, it is a fascinating read on British cooking. As for the recipes, I found a few I would like to actually make such as her lemon soufflé and lemon rice pudding. Most of them , however, are not appealing (think sweetbreads, snails) and are not something I or my family would eat. For more adventurous cooks and those who really love British food, the recipes look good. The recipes are not for novice cooks as some basic cooking principles are presumed.

Great quality.

The subject says it all...her books about fruit, and the companion about vegetables are fabulous. This book is more of a compendium but fits in nicely between FRUIT and VEGETABLES!

I just hate the old, cheapy newsprint paper that discolors so unattractively. If I'd known that was how the book was printed, I believe I'd have passed on purchasing it.

Stellar writing and solid recipes. If only all food writing could be like this.

Some of the recipe titles are so unique it almost makes me leery of trying them, however, so far, so good...even on the recipes that I felt there needed to be a modification, it didn't require a complete make-over and stood just fine on its own merits.

I just bought a new copy of this book, it's years since I lost my mum's copy and I'd forgotten how wonderful it is. It seems to me that if this small book were introduced today with all the bells and whistles that go with fashion cookbooks it wouldn't be a small book, but a whole series of volumes. The recipes and text are incredibly interesting, it's a joy to explore. I've bought lots of cookbooks and keep them on the shelf only to use only a handful of recipes, now I'm reading this book it's like finding a little pearl. It's bone dry, no photos of ingredients or work in progress, just a few line drawings. It's slow food, even better if you're good with listening to the radio whilst you cook, but not so good if you like books that follow tv shows or give time-saving keep it simple ideas.

I bought this book because I wanted to know how to salt beef, and I was not disappointed. Perfect. boiled beef and carrots. I was pleasantly surprised to find that contrary to other cookery books the chapters are broken down into MEATS: sub-divided into beef, pork, venison, poultry, fish; etc., VEGETABLES: sub-divided into potatoes, courgettes, carrots, etc., DESSERTS: peaches, apple, blackcurrants, etc., so it makes it easy to find a recipes for an individual product and gives a selection of recipes using the this. So when you have a glut of, say courgettes or carrots from the garden, it is a simple matter of looking in the Vegetable chapter to find the appropriate vegetable, where there are several recipes for this particular product.This helps the modern conception that to eat seasonally produced food is good for you, and cheaper to buy, and will certainly be fresh and full of flavour.

Great book in decent condition. Bought to replace my dilapidated original!

I have this book in a grubby, battered, paperback. A very glamourous Folio Society version and the kindle version.That way I can use it and not get it covered in finger marks. A really useful selection of recipes, that are easy to use and the end results are very good to eat. The tomato sauce is really easy and really good.The Asparagus Tart is great. So many things, familiar and unfamiliar and all in the one book.

Jane Grigson manages the beguiling combination of great recipes with good writing. This is one of her best books, & along with English Food, preserves a genuine culinary tradition that forms a large part of our cultural heritage describing much loved favourites from childhood as well as excellent dishes & techniques that would otherwise be lost . It deserves a place in any serious cook's library.