“Cooking something delicious is really much more satisfactory than painting pictures or making pottery. At least for most of us,” Jane Grigson wrote in the introduction to Good Things. “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.”
Originally published in 1971, Grigson’s classic Good Things is now available in a Bison Books edition for all those who appreciate good food and Grigson’s witty and stylish way of writing about it. Including recipes for fish, meat, game, fresh fruits, vegetables, and a few splendid desserts, Good Things is a celebration of delicious everyday fare and its loving preparation.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident