Jane Grigson's Vegetable Book

[First, please note that this is not a vegetarian cookbook. Don't buy it if you're vegetarian, this is not what this book is for. Some of the recipes have meat in. Nor is it a photo-licious coffee-table book. It is not meant to be. Please don't whinge about this in your review, you have been told.]This is a fabulous, detailed book on how to buy and prepare vegetables, alphabetically from Artichoke to Yam, and each section includes a few recipes where that vegetable is central. It dates back to the seventies, but is old-fashioned in the most glorious way: it is not glossy, has no shiny photos, just pen-and-ink drawings of the veg - it is a great guide to what to DO with that thing you just bought off a market stall on impulse, or which just arrived in the veg box! How to judge when it is ripe / fresh enough, which bits to trim and wash, and how to cook it (or whether you can eat it raw). In addition to the example recipes after each vegetable section, Jane Grigson also describes in general terms what ingredients suit the vegetable well, to inspire developing your own recipes, and for the more unusual (or less-found-in-supermarket) vegetables she often gives suggestions like, "A number of celery and fennel recipes may also be adapted for cardoons...". There is a separate appendix at the back on sauces in general, and a great index. I am already more adventurous in exploring the offerings at my local farmers' market!

Every kitchen should have this book for reference. No photos just lots of info at your fingertips.

I use this all the time - my copy is on the verge of falling to pieces. Jane Grigson had deep and wide knowledge of the subject, she writes like only she could. It covers the selection and cooking of vegetables from artichokes to yams. It is a bit old fashioned in that we now can access every vegetable year-round; when it was written that wasn't so, but that only adds to the interest. She gives recipes using every vegetable covered, sometimes several. It contains a lot of history of the individual vegetables and their social context. It's also quite funny in places.

Would be five stars, but Penguin put this new edition in a dismal, grey cover. Jane Grigson continued the Elizabeth David crusade of brightening up British eating and this book is fantastic, an essential for the cook. It is especially useful when you are pondering what to do with whatever veg you have got, as it covers a vast range , in alphabetical order. Great for a gardener faced with an unexpected harvest...or when that gardener has given you a big bag of veg!I bought this as my old copy was disintegrating with use...but it had a beautiful , charming, cover illustration. Let's hope Penguin comes up with something better next time...this book deserves it!

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.

Learned about Jane Grigson being fans of Sophie Grigson and her cooking, her books. Both down to earth cooks. Jane Grigson researches history of food and British cooking.Fascinating reading. She offers tips for home cooks. Obviously dated in some ways, but everything she writes is relevant.

Excellent cookery writer who’s a joy to read, and makes me want to try her recipes. So pleased to have bought this volume, and add it to her other books. They’re used very often!

Excellent service, book great