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Books : Food & Drink : Food Writers : Sophie Grigson
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Sophie Grigson is famous for her recipe columns for the London Evening Standard and Independent, her television show and her books Eat Your Greens and Sophie Grigson's Meat Course. William Black is a fish merchant who was the subject of a Channel 4 programme, "Matters of Taste", which went on to win a Glenfiddich Award. He is also Sophie's husband. Jane Grigson, Sophie's mother, wrote a classic work in the 1970s called The Fish Book and now Sophie and William have written Fish, which aims to complement, rather than replace, Jane's wonderful, erudite work.An informative introduction to buying, preparing and cooking fish follows a chapter of reflections on the state of marine ecosystems, catching your first fish, and what can or cannot be classified as a fish. The rest of the book is divided into 14 sections describing different types of fish--flatfish, clupeiformes, shellfish, migrants, squid and cuttlefish, and even preserved fish. Each section is prefaced with a list of the different sorts of fish in the category with a star ranking indicating what the authors consider the best buys and a heart symbol for fish which are high in Omega-3 fatty acids. In the section on tuna, mackerel and game fish, for example, bluefin tuna has a two-star rating and a heart, but skipjack only has one heart.
What really makes the book fabulous, however, are the recipes. Whether it's a recipe for Taramasalata, Marinated Anchovy Dip or Grilled Swordfish with Marinated Cucumber Salsa, you'll find it here. Beautifully illustrated and creatively designed, Fish is an inspirational book which is also a well-conceived and brilliantly executed reference work. -- Dale Kneen
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Sophie Grigson's love of the Mediterranean, nurtured by many years of travel around its shores, shines through the many personal anecdotes and reminiscences in Sunshine Food, her new collection of recipes from the region. In her introduction she pays tribute to the allure of the great southern sea: "The magic begins as we step off the plane or train, to be bathed in warmth and that extraordinary, glittering, crystal light." No mention of the horrors of the mistral here: we are on summer holiday, eating in wonderful traditional restaurants, shopping in the abundant food markets, enjoying our aperitif in the shaded square of an unspoilt hill town or at a bar on the piccola marina.Over 140 recipes are included, from all around the Mediterranean, in the usual kind of categories, but inflected by the nature and exigencies of the regional diet: thus Starters and Snacks, Salads, Vegetables Dishes and Egg and Cheese Dishes have about the same prominence as Meat Poultry and Game. Among the recipes there are few that will be new to those familiar with Mediterranean food; but then, Sophie Grigson's greatest quality as a food writer is not exoticism but trustworthiness. Any recipe she chooses to present will be sound, vivid and delicious; and can be prepared and served with confidence. This is very much the case with this seductive book, a wonderful combination of the enjoyable and the inspiring. --Robin Davidson
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The recipes in Sophie Grigson's Herbs are so enticing it is tempting to run right to the garden or market to gather fresh herbs, then into the kitchen to put them to use.The eminent food writer and BBC cookery star has created this seriously designed book with its luscious photographs as an accompaniment to her television series, Sophie Grigson's Herbs. She takes 48 varieties of herbs, from the familiar, such as thyme and bay leaf, to the less usual, including wild garlic, lemon balm and anise hyssop, gives their latin name and their background, season, and how to use them, then follows up with a tempting recipe.
In this book, Sophie Grigson attempts to right the wrongs done to herbs in recent times, when dried herbs took precedence over fresh, by detailing not only where to buy herb plants, but how to care for them and, most importantly, how to make the most of them in the kitchen. Chapters are organised according to herb families and they include recipes for everything from desserts such as Almond and Lemon Syrup Cake with Violets or Heartsease, and Rose Petal Sorbet to main dishes such as Red Curry with Kaffir Lime Leaves and Tomato, and Sweetcorn and Basil Soup with Pesto Croutons. Sophie Grigson's sophisticated yet very doable recipes are mouth-watering, intended to tempt the novice and the expert alike. --Susan Loomis
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Feasts for a Fiver accompanies Sophie Grigson's new series for BBC2. In the television series, she creates delicious meals that are also outstanding value for money. To bring together this selection of mouth-watering menues--all but one of which can be made for five pounds--Sophie has travelled throughout Great Britain, tracking down the finest local ingredients and meeting people who share her passion for food.One of the keys to eating well, without breaking the bank, is working with the seasons to capture ingredients at their height of flavour and quality. In autumn, for example, local growers may have a glut of golden pumpkins that they sell off cheaply, and wild blackberries and hazelnuts can be had for free. Feasts for a Fiver shows how planning two or three meals at a time is another important money saver, so that one central ingredient, such as a whole chicken, can be used creatively to spread the cost of a meal.
In addition to seasonal recipes, Sophie provides tips on shopping and planning menus, and gives a useful reminder of when vegetables, herbs, fruit, meat and fish are at their most affordable. Packed with ideas and tricks, Feasts for a Fiver proves that low cost doesn't have to mean low quality.
About the Author
Sophie Grigson is one of Britain's best-loved cookery writers and presenters. Her previous notable series and books include Eat Your Greens, Sophies Meat Course, Taste of the Times and Sophie Grigson's Herbs. She has been a regular cookery columnist for London's Evening Standard and The Sunday Times. She lives near Daventry in Northamptonshire with their husband William Black and their two children, Florence and Sidney.
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Sophie Grigson is famous for her recipe columns for the London Evening Standard and Independent, her television show and her books Eat Your Greens and Sophie Grigson's Meat Course. William Black is a fish merchant who was the subject of a Channel 4 programme, "Matters of Taste", which went on to win a Glenfiddich Award. He is also Sophie's husband. Jane Grigson, Sophie's mother, wrote a classic work in the 1970s called The Fish Book and now Sophie and William have written Fish, which aims to complement, rather than replace, Jane's wonderful, erudite work.An informative introduction to buying, preparing and cooking fish follows a chapter of reflections on the state of marine ecosystems, catching your first fish, and what can or cannot be classified as a fish. The rest of the book is divided into 14 sections describing different types of fish--flatfish, clupeiformes, shellfish, migrants, squid and cuttlefish, and even preserved fish. Each section is prefaced with a list of the different sorts of fish in the category with a star ranking indicating what the authors consider the best buys and a heart symbol for fish which are high in Omega-3 fatty acids. In the section on tuna, mackerel and game fish, for example, bluefin tuna has a two-star rating and a heart, but skipjack only has one heart.
What really makes the book fabulous, however, are the recipes. Whether it's a recipe for Taramasalata, Marinated Anchovy Dip or Grilled Swordfish with Marinated Cucumber Salsa, you'll find it here. Beautifully illustrated and creatively designed, Fish is an inspirational book which is also a well-conceived and brilliantly executed reference work. -- Dale Kneen
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Organic, by partners Sophie Grigson and William Black, is subtitled "A New Way of Eating". Although the health benefits of eating organic food are stressed--and the moral and guilt-free ones too--the one caveat with the recipes is that each can be prepared using "ordinary", non-organic food, and will probably taste as delicious, so that new way of eating may not materialise. Apart from some dedicated organic aficionados, it seems unlikely that every reader will take the time, effort and money to source all organic ingredients for each recipe. As Black acknowledges, consumers are often not keen "on paying more for an organic tomato", and although he alludes to local farmers' markets and the growth of organic food supplies in supermarkets, the issue of cheap and easily accessible organic food is not addressed satisfactorily. Indeed, though he advocates buying locally produced food wherever possible, he simultaneously asserts that supply of organic food "is really no longer a problem" because of supermarkets' adequate selection, despite that that selection (as he tells us) may have travelled a huge number of "food miles" from sunnier climes. Organic could also be subtitled "A New Way of Farming", as Black offers detail on how animals are reared and vegetables are cultivated through "conventional" and organic farming. This at least provides the consumer with often much-neglected information, in order to make informed choices about their food shopping, so that convenience is not always prioritised.However, the main reason that this book will be picked up will be for the recipes--Grigson's touch seems to dominate in these, though Black has contributed too. The variety of vegetarian main courses is welcome as are the delicious puddings--the course not always associated with organic goodness. When ingredients are not yet available organically in the UK they are labelled as such, retaining the theme of informed choice that dominates the book. Recipes range from the most English of English "Fish 'n' Chips" (with home-made chips from organic potatoes, of course), to "Cianfotta", a pepper, aubergine and potato stew from the Amalfi coast. Accompanying pictures are colourful and appetising, and it would be nice to think that only organic food was used on the photo shoot of the prepared dishes. An "Organic Cook's Compendium" offers information on what foods are available organically, and its comprehensiveness is encouraging for those who wish to go all the organic way, as is the variety of the recipes. Black and Grigson have made sure they've covered every type of meal or course a home chef might wish to make, so that no excuses can be made--there's even an "Odds and Ends" chapter covering jams and jellies, fudge, milkshakes and muesli. Organic can be off-putting for those who enjoy the convenience of variety all year round in supermarkets, but may well be inspirational for those sickened by current farming practices.--Olivia Dickinson