Image: Dina Said · CC BY-SA 4.0
English Food
- Year
- 1974
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
English Food, first published by Macmillan in 1974, is Jane Grigson's wide-ranging survey of the native cookery of England, drawing together historical receipts and contemporary versions across categories from puddings and pies to fish, game, and teatime baking. The volume helped restore critical respect for English culinary traditions at a moment when they were widely disparaged, and remains a foundational reference in twentieth-century English food writing.
Cooking from this book
Jellied Eels
Signature dishFew dishes capture Jane Grigson's affectionate, unsentimental survey of native cookery quite like jellied eels. A staple of London's East End and once sold from street stalls and pie shops, it embodies the kind of humble, regional fare she championed against the tide of post war neglect. In English Food she gathers such overlooked traditions alongside grander country house dishes, arguing that England's culinary heritage deserved the same serious attention as France's.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
