A classic cookery book of the twentieth century by one of the all-time great cookery writers. English Food has achieved classic status since its first publication in 1974, when it won the Glenfiddich Award for Cookery Book of the Year. This new edition was fully revised and updated by Jane Grigson before her death in 1990. It presents a comprehensive selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of allkinds of English dishes. It also stands in tribute to Jane Grigson's wonderful writing, which combines with, inspiration and profound knowledge. As Sophie Grigson says in her Foreword, old copies of English Food 'dog-eared and much loved. stay on readers'shelves until they fall to pieces and have to be replaced by a new copy. This new edition should have a place of importance in the kitchens of all true cooks.

Jane Grigson was one of the most influential cookery writers of her generation. Her many otheroutstanding publications include the Vegetable Book, the Fruit Book and Fish Cookery. She died in 1990.Sophie Grigson is the daughter of Jane Grigson. She is well known as the presenter of numerous television series and the author of many bestsellingcook books.