Jane Grigson reveals the richness and surprising diversity of England's culinary heritage that shows two things, she loves her food and is willing to cut the political correctness and get down and dirty when it come to talking food at it’s best. When it comes to food she insists that it be cooked well with out any pretence or airs and graces. The book is full of the author's own opinion regarding food preparation and ingredient suggestions. Jane Grigsons no nonsense approach looks at the history behind English food and celebrates the fact that English food has developed over time and not been afraid to adopt ideas from other cultures. As Jane Grigson points out, we borrowed from the French who borrowed from the Spanish who borrowed from the Italians who in turn borrowed from the Greeks who borrowed from the Egyptians add infinitum.
This book is well thought out and deserves its place in the kitchen of any person who wishes to taste the cornucopia that is in fact English food.
Jane Grigson made my heart glad when she writes that in her opinion Welsh Cakes are the best there is, and little can come close to them. For that I can forgive her for calling the book English Food when in fact it should be called British Food as she includes some Scottish and Irish food as well.
I think that this book is going to become well thumbed and used.