In this classic work, Jane Grigson reveals the richness and surprising diversity of England’s culinary heritage. From modest dishes such as Gloucestershire cheese and ale, and toad-in-the-hole to grander ones using roast game, local fish and fresh vegetables, as well as traditional puddings, teatime cakes, and preserves, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read.
‘Like all of Jane Grigson’s work, English Food seamlessly blends scholarship, personal history, and recipe-writing of the highest quality - indispensable’
Richard Ehrlich, Guardian