Jane Grigson (néeMcIntire, 13 March 1928 – 12 March 1990) was an English cookery writer.
She was a long-time food columnist with The Observer, and won awards for her cookery books including Vegetable Book (1978) and Fruit Book (1982). She was made Cookery Writer of the Year in 1977 for her book English Food.
Life and writings
Heather Jane Mabel McIntire (later Jane Grigson) was born in Gloucester, Gloucestershire, and brought up in Sunderland, County Durham, where her father George Shipley McIntire was Town Clerk. She attended Sunderland Church High School and Casterton School, Casterton, Westmorland, then went on to Newnham College, Cambridge, where she read English. On graduating from university in 1949, she spent three months in Florence, Italy. After working in art galleries, she went into publishing, joining George Rainbird's company in 1953 as a picture researcher for the encyclopedic People, Places, Things and Ideas. The editor of the book was poet and critic Geoffrey Grigson (1905–85), whom she later married, becoming his third wife. Grigson subsequently worked as a translator, winning the John Florio prize in 1966 for her work with Father Kenelm Foster on the translation of Cesare Beccaria's On Crimes and Punishments (1966).
In her Vegetable Book , Jane Grigson describes seeing a man near the city of Nicosia in Cyprus carrying a cauliflower so big that he couldn’t get his arm around it ... The cauliflower is a variety of the common cabbage with arrested inflorescence ... ....
In her Vegetable Book, Jane Grigson describes seeing a man near the city of Nicosia in Cyprus carrying a cauliflower so big that he couldn’t get his arm around it ...The Guardian’s journalism is independent ... Learn more ... shallow-fried, deep-fried or baked.
By Becky Krystal. The Washington Post. As ubiquitous as they are come fall, pears remain a bit of an enigma ... In “Pulp ... “A ripe pear gives very slightly round the stem, but should be in no way squashy” is the verdict from “Jane Grigson’s FruitBook.” ... .
Braised chicken with grapes, wine and vinegar ... In the grape chapter of her magnificent fruit book, Jane Grigson says that grapes for cooking need to be peeled and pipped (unless their debris is going to be strained out of the sauce) ... Serves ... to taste ... .
Our first collaboration was a bake sale for which Carla made 20 Jane Grigson Christmas cakes... shelf”, along with work by Dan Lepard, Anna Del Conte, Paula Wolfert and of course Jane Grigson.
Our first collaboration was a bake sale for which Carla made 20 Jane Grigson Christmas cakes... shelf”, along with work by Dan Lepard, Anna Del Conte, Paula Wolfert and of course Jane Grigson.
DinaMacki walks the line between Michelin cuisine and street food effortlessly ... Bahari won the Jane Grigson TrustAward for New Food and Drink Writers which recognises distinguished scholarship and depth of research in cookbooks ... How it all began ... ....
DinaMacki walks the line between Michelin cuisine and street food effortlessly ... Bahari won the Jane Grigson TrustAward for New Food and Drink Writers which recognises distinguished scholarship and depth of research in cookbooks ... How it all began ... ....
Nottingham...Dublin ... The late Jane Grigson, author of the Observer food column for many years, mentions in her book Fish Cookery that the name dogfish will not do as “we are too closely attached to family dogs to eat anything that bears their name” ... .
Amuse Bouche. Author. ISBN. 9781800810389. Publisher. €18.99. Amuse Bouche, Carolyn Boyd’s survey of France and its foods, has the voice of a blithe, witty insider ... Recipes are chatty, reminiscent of Jane Grigson ... READ MORE. Amuse Bouche by Carolyn Boyd ... .
Jane Grigson counsels against ‘cottage or cream cheese’; objecting to the latter is fair enough, as cream cheese has an entirely different flavour and texture to that of homemade curds, but I’m not ...
The sadly missed cookery writer Jane Grigson noted in her book Good Things that a gâteau de Pithiviers feuilleté – a sweet almond mixture in a puff pastry case – was traditionally enhanced ...
What treats met with expert approval, and what ‘caused Cyril Ray to shake his head in great alarm and cry “bogus” and Jane Grigson to wrinkle her nose and pronounce “ordinary”’? Both enjoyed smoked stuff.
In her FruitBook , Jane Grigson notes that the word “orange” can be traced back 3,000 years, to an ancient Indian language called Dravidian, and the word naranga, which means “perfume within”.
