www.sausagemaking.org

Just finished reading through Jane Grigson's English Food and feel quite inspired to make a raised mutton pie. An entertaining read which cost me 1p from Amazon.
Nose to Tail Eating is next on the menu.

Hi Jen, I'm pleased you enjoyed the Grigson book. I like it, and my Dad saw it and swiped it so I may have to get back on eBay to get another one.

As to "Nose To Tail Eating", this is one of the great cook-books of all time. Anyone who visits this forum regularly WILL love it, and words fail me to describe it. I made the marrow-bone with parsley salad last week and it brought tears to my eyes that such a simple recipe could be so good. Awe inspiring food, and simple.

I've just been given a 1923 copy of Mrs Beetons Cookery book - what a treasure it is!

Cookbook porn warning!

Given the previous favourable comments about Jane Grigson's "English food", I wonder whether people know about Thebookpeople ?

For quite a while they have had a deal with *8* seriously worthwhile paperback classic cookbooks - for a tenner!
Real Fast Puddings by Nigel Slater
Real Fast Food by Nigel Slater
Italian Food by Elizabeth David
A Book of Mediterranean Food by Elizabeth David
Summer Cooking by Elizabeth David
English Food by Jane Grigson
A Celebration of Soup by Lindsey Bareham
English Seafood Cookery by Rick Stein
Its very well worth it, even if you are only missing three of them...

They have some cookery books on special at the moment too.
And there's a lot of rather desireable stuff on offer on their site. Twelve, Roast Figs Sugar Snow, Casa Moro, a couple of Mr Ramsay's...
BTW, Food and Drink is found in the "lifestyle" section, and always check out the "bookends"...
http://www.thebookpeople.co.uk

That is a good deal Dougal, and a useful link. Thanks very much.

Cheers

Jen

Here's one no-one's mentioned: "Japanese Cooking, a simple art," by Shizuo Tsuji. The title is rubbish: "simple" must be a relative term, but if you have a desire to add a genuinely different slant to your cooking this is great. A lot of the food is very palatable and it does give a whole new palete of tastes to add (for example, I cooked a beef stew using dashi and soy as a base, instead of the old boiled bones. It was as tasty as any stew I've ever made, but it was light and fragrant, rather than rib-sticking.)