Jane Grigson Trust Books - Jane Grigson Trust

In his obituary of Jane Grigson, the distinguished author and editor of the Oxford Companion to Food, Alan Davidson, wrote that she bequeathed “to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists…She won for herself this wide audience because she was above all a friendly writer…. the most companionable presence in the kitchen.”

On opening one of Jane’s books you are immediately captivated by her writing style and her warm character, her generosity with what she knows or has discovered. Her books are both personal and authoritative, whether describing the vast harvests of herring caught around Britain in the nineteenth century, or walking through the mysterious, damp darkness of mushroom caves in France, or remembering the unexpected joy of picking perfectly ripe, warm fruit, the reader soon falls under her spell. Jane weaves a web of poetry and history, literary reference, biographical anecdote and horticultural detail, her writing sharpened now and again by brisk opinions that are as refreshing as light rain after a summer drought. Jane writes not only about domestic cooking – her work contains thousands of recipes – and its challenges and surprises but also the sensual pleasure of eating which she always sees as a celebration of life itself.

After writing her final book on food, Jane Grigson reflected that cookery writing was “almost a form of autobiography. It’s been my way of finding out why I’m on this earth, and adding something to the sum of human happiness.”

In this, Jane Grigson succeeded beyond her furthest desires.

Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery

Jane Grigson’s first book on food was the culmination of four years’  dedicated research. It is a truly comprehensive guide to the cooking and curing of the pig from snout to tail with hundreds of interesting and delicious French recipes. Few books exi …

Good Things

Good Things

A cornucopia of delectable dishes and joyful writing selected from the early years of Jane Grigson’s regular columns in The Observer newspaper with a welcome emphasis on the seasonality of good food. “Anyone who likes to eat, can soon learn to cook wel …

Jane Grigson’s Fish Book

Jane Grigson’s Fish Book

A bulging fishnet of history, practical information and recipes for this most precious yet still under-valued wild food. The 1993 edition with an introduction by Caroline Waldegrave is a revised and expanded version of The International Wine and Food S …

English Food

English Food

A triumphant celebration of the food and domestic cooking of England plus some recipes from Wales and Scotland. In her introduction Jane Grigson calls us to respect our past: ‘We need to renew and develop the old tradition of Hannah Glasse, Elizabeth R …

The Mushroom Feast

The Mushroom Feast

Jane Grigson’s collection of more than 100 recipes for edible fungi which include cultivated, wild, and dried kinds. She writes: “The idea of writing this book came to us in the woods of the commune of Troo, a village in the Bas-Vendomois, where for th …

Jane Grigson’s Vegetable Book

Jane Grigson’s Vegetable Book

With poetry and history, fable and anecdote, Jane Grigson takes us on a kitchen garden tour with her superb collection of recipes old and new for this essential and delicious food. She considers the true appreciation of vegetables, either cooked or raw …

Food with the Famous

Food with the Famous

Does lunch in Giverny with Claude Monet in his yellow dining room appeal, or would you like to take tea with Jane Austen, or rather dine in magnificent style with Alexandre Dumas? In this fascinating book which is part biography and part historical coo …

Jane Grigson’s Fruit Book

Jane Grigson’s Fruit Book

From the Arbutus to the Sorb Apple plus ever-popular strawberries, dessert and cooking apples and apricots, Jane Grigson enchants us with tales from past and present and illustrating fifty fruits with a treasure trove of recipes and advice. A beautiful …

Observer Guide to European Cookery

Observer Guide to European Cookery

“What, then, is ‘Italian’ food? Certainly, ‘Italian’ food existed once, at a certain level, in the Renaissance, when the high and grand city States vied with each other over dinner tables. Great families and church dignitaries demanded feasts to astoni …

Observer Guide to British Cookery

Observer Guide to British Cookery

“One of the best things to eat in Britain is a top-quality pork pie. Perhaps I’ve been unlucky, but I have not eaten one since the small Langroyd Pie Company at Langham, south-east of Melton, closed in 1972. We bought their pies by post from the Anne o …