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‘A reference bible…inspirational in the way that it opens up new possibilities for vegetables’ – Daily Mail Jane Grigson’s definitive guide to the selection, preparation and cooking of vegetables – from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.
Author Biography
‘The most companiable presence in the kitchen’ – The Independent
Brought up in the north-east of England and educated at Cambridge, Jane Grigson started writing cookery articles in 1968. She has won numerous awards including the Glenfiddich Writer of the Year Award, the Andre Simon Memorial Fund Book Award and Cookery Writer of the Year. Her books include- Fish Cookery, English Food, Fruit Book, The Mushroom Feast and The Enjoyment of food. She died in March 1990.
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