At Table

By: Jane Grigson, Sara Dickerman (Introduction by)

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Paperback | 1 April 2007

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Paperback
514 Pages

Dimensions(cm)
22.84 x 15.37 x 2.87

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$55.75

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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 á 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, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

Industry Reviews

"Jane Grigson's Fruit Book . . . is probably the most complete volume of all the fruit from apples to watermelon, with not only brilliant direction but good solid recipes. Judith Hill's glossary to the American edition is of enormous help. This fills a most important need on the cookbook shelves."-James Beard|"Grigson is a learned, witty guide who deserves to be better-known in this country than she is."-Library Journal|"I take as much pleasure in reading Jane Grigson's lyrical yet well-researched and intriguing introductions to each subject as I do in executing her recipes, or merely eating the fruit she writes so well about."-Susan Campbell, Observer

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