A celebration of fresh daily fare lovingly prepared. "Cooking something delicious is really much more satisfactory than painting pictures or making pottery. 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."-from Jane Grigson's introduction. Originally published in 1971, Good Things is now available in a Bison Books edition for all those who appreciate good food and Jane Grigson's witty and stylish way of writing about it. Including recipes for...

Jane Grigson's Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them a la chinoise. Others, such as the carambola, described by the author as looking "like a small banana gone mad," will no doubt be happy discoveries. You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish,...

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...

One eats meat. The other doesn t. Both are professional chefs. And both have recipes that make a deliciously persuasive case for each chef s point of view. In a delightful culinary turn on he said, she said, dueling chefs Maggie Pleskac and Sean Carmichael engage in a delectable debate over the merits of the cuisines of vegetarians and carnivores in the form of recipe one-upmanship in which only the reader is sure to win.Between entertaining banter and edifying discussion of exciting ingredients, Pleskac and Carmichael challenge each other and cooks everywhere with eighty recipes as creative...

The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain s acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world s most delicious sausages, goulash and...

Lesley Chamberlain lived in Soviet Russia in 1978 79 and recorded her experiences in the form of two hundred recipes interwoven with details of Russian culture and history and her own practical advice. From blini to cabbage soup, and caviar eggs to Russian salad, she reveals the continuity of Russian life, despite political repression, in which the bourgeois cooking of the nineteenth century coexisted with old dishes dictated by the church calendar and new inventions to make do with the frequent shortages of vital ingredients under the Soviets.First published in 1982, this fine collection of...

Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher.In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than...

Marcel Proust's literary masterpiece A la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Francoise, the family cook in Illiers-Combray, the restaurant at the Grand Hotel Balbec, meals at Rivebelle, La Raspeliere, and the Guermantes' in Paris. Shirley King, a professional chef and...

Inspired by references to the delicious books of Pampille in Proust s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878 1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille s language and work, King has updated the...

Drawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods.A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance...