Jane Grigson’s Fish Book
Published
28 May 1998
Who’s the author? Jane Grigson (1928-1990) was raised in Sunderland and read English English Literature at Newnham College, Cambridge, going on to work in translation, publishing houses and art galleries before honing her love of food and cooking as she split her time between Wiltshire and France’s Loire Valley. Hailed as one of Britain’s best food writers of the 20th Century, Jane’s weekly Observer columns and numerous books including English Food, Jane Grigson’s Vegetable Book, and Jane Grigson’s Fruit Book were influential and indispensable guides for home cooks up and down the country.
In 1991, the Jane Grigson Trust, an educational charity dedicated to furthering public understanding of food, was set up in Jane’s memory.
What’s it about? Jane Grigson’s Fish Book, first published in 1973, remains an essential guide to the art of cooking and preparing fish. From Anchovies to Lobsters to Whiting, the dozens of chapters in this book are a veritable A-Z of the world of seafood – complete with informative, practical advice on each hero ingredient.
Recipes we love: Red Mullet with Mushrooms, Moules Farcies, and Grilled Grayling with Fennel
Perfect for: Any home cook looking to demystify the world of fish and seafood.
