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. |
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
anchovy artichokes asparagus aubergines avocados bacon Bake beans béchamel sauce beef beetroot blanched boiling bouquet garni bowl bread breadcrumbs brown cabbage cardoons carrots cauliflower celeriac celery chayote cheese chicken chicory chilled chives chopped parsley clove clove garlic colour cooked cookery correct the seasoning courgettes crisp cucumber delicious dish double cream Drain dried fennel fl oz flavour flour French fresh fried frying g 2 oz garlic gratin green grill heaped tablespoon heat ingredients kg 1 lb leaves leeks lemon juice lentils lettuce lightly litre meat milk minutes mixture ml 8 fl ml pt mushrooms olive oil oven parsley parsnips pastry peas peeled pepper pieces pork potatoes pumpkin purée recipe Reheat salad salted water sauce sauerkraut seakale Serve shallots simmer skin sliced soup spinach sprinkle stalk stew stir stuffing sugar sweetcorn tablespoons taste teaspoon tender tomatoes turnips vegetables vinaigrette watercress
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.