Jane Grigson's Vegetable BookIn Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and even Dr. William Kitchiner's 1817 version of ?Bubble and Squeak? (fried beef and cabbage). ø Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England. |
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LibraryThing Review
User Review - MyopicBookworm - LibraryThingInvaluable. Whenever confronted by an unusual vegetable, this is the book I look for. As well as recipes, it has much useful information about choosing and preparing vegetables, and some wonderful historical snippets too. MB 7-vi-2007 Read full review
Jane Grigson's vegetable book
User Review - Not Available - Book VerdictReleased in 1982 and 1978, respectively, these volumes combined offer nearly 1000 recipes, from banana and bacon rolls to spinach and mushroom pancakes. Just about anything you'd ever want to do with a fruit or vegetable is covered. Read full review
Contents
Artichoke | 15 |
Aaparagus | 30 |
Asparagus Chicory | 41 |
Asparagus Peas | 43 |
Aubergine | 45 |
Avocado | 61 |
Batavian Endive or Scarole | 72 |
Beans from the new World | 74 |
MarshSamphire or Glasswort | 330 |
Mushrooms | 331 |
Mustard and Cress | 333 |
Nettles | 334 |
New Zealand spinach | 336 |
Okra or Ladys Fingers | 337 |
Onion Shallot and Spring Onion | 344 |
Orache or Mountain Spinach | 359 |
Beet Greens of Spinach Beet | 90 |
Beetroot | 91 |
Broad Beans | 103 |
Broccoli or Sprouting Broccoli | 111 |
Brussels Sprouts | 118 |
Cabbage | 125 |
Cardoon | 154 |
Carrots | 160 |
Cauliflower | 175 |
Celery and Celeriac | 185 |
Celtuce Asparagus Lettuce | 195 |
Chayote | 197 |
Chick Peas | 203 |
Chicorywhite green and red | 208 |
Chinese Artichokes | 216 |
Chinese Leaf | 220 |
Courgettes | 227 |
Cucumber | 236 |
Custard Marrow or Squash | 247 |
Dandelion Leaves | 250 |
Earthnuts of Pignuts | 252 |
Endive | 253 |
Fennel | 254 |
Hamburg Parsley or Parsley Root | 263 |
Hop Shoots | 268 |
Jerusalem Artichokes | 271 |
Kohlrabi or Cabbageturnip | 279 |
Lambs Lettuce or Corn Salad | 283 |
Land Cress | 286 |
Laver | 287 |
Leeks | 291 |
Lentils | 303 |
Lettuce and Lettuce Salad | 312 |
Mangetout Peas or Sugar Peas | 325 |
Parsnips | 360 |
Peas | 366 |
Peppers and ChilliThe Capsicums | 377 |
Potatoes | 393 |
Pumpkin | 417 |
Purslane | 430 |
Radish | 432 |
Red Cabbage | 434 |
Rocket | 440 |
Salad Burnet | 441 |
Salsify and Scorzonera | 443 |
Seakale | 451 |
Sorrel | 454 |
Soya Beans Mung Beans and Bean Sprouts | 459 |
Spinach | 462 |
Spring and Winter Greens | 480 |
Sweetcorn or Maize | 482 |
Sweet Potatoes | 493 |
Swiss Chard and Other Leafbeets | 499 |
Tomatoes | 505 |
Turnips and Swedes | 523 |
Vegetable Marrow | 532 |
Vegetable Spaghetti | 535 |
Watercress | 537 |
Yams | 546 |
APPENDIX | 547 |
Steaming and Blanching Vegetables | 548 |
Stocks | 550 |
Savoury Butters | 551 |
Sauces | 552 |
Stuffings | 562 |
Batters | 567 |
571 | |
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Common terms and phrases
added artichokes asparagus bacon Bake beans beef blanched boiling bowl bread bring brown butter cabbage carrots celery cheese chicken chilled chopped clove cold colour cooked cover cream delicious dish Drain dried five flavour flour French fresh frying g 8 oz garden garlic give grated green half heat hour ingredients Italy keep kg 1 lb kind leaves leeks lemon juice lettuce lightly liquid litre look meat melted milk minutes mixture olive oil onion oven parsley peas peeled pepper pieces pork potatoes prepared purée quantity recipe remove round salad salt sauce seasoning seeds Serve side simmer skin sliced soup spinach sprinkle stalk stew stir stuffing sugar sweet tablespoons taste teaspoon tender thick thing tomatoes turn vegetables vinegar whole wine
Popular passages
Page ix - Every book is, in an intimate sense, a circular letter to the friends of him who writes it. They alone take his meaning ; they find private messages, assurances of love, and expressions of gratitude dropped for them in every corner.
Page ix - Most people spoil garden things by overboiling them. All things that are green should have a little crispness for if they are overboiled they neither have any sweetness or beauty.