From the At Table series A celebration of fresh daily fare lovingly prepared "This book is delightful. It has what I always think of as 'quality.' It is literally a gastronomic curiosity, and delicious toread, and very titillating as well."M. F. K. Fisher "This is one of the great cookery books. Jane Grigson writes with wit and erudition.

"The Good Web Guide "Cooking something delicious is really much more satisfactory than painting pictures or making pottery. At least for most of us. 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."from Jane Grigson's introduction. Originally published in 1971,Good Thingsis now available in a Bison Books edition for all those who appreciate good food and Jane 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 Thingsis a celebration of delicious everyday fare and its loving preparation. Jane Grigson (192890) grew up in the northeast of England, where there is a strong tradition of good eating.

After earning a degree in English from Cambridge University, she worked in art galleries and publishers' offices and then as a translator. In 1968 Grigson began writing cookery articles for theObserver Colour Magazine.Good Thingsis a collection of those highly successful pieces. She is the author of numerous cookery books, includingEnglish Food,Charcuterie and French Pork Cookery, andMushroom Feast. Also of interest:Pampille's Tabletranslated and adapted by Shirley King.