Like her friend Elizabeth David, who introduces this book, Jane Grigson (1928-1990) saw food as an expression of human culture, and wrote about it with elegance and erudition. This collection of her best-loved recipes is arranged by region - there are chapters on England, France, the Mediterranean, the rest of Europe, the Americas, and India and the Far East, plus Charcuterie as well as Treats and Celebrations - and Grigson offers much good advice on the choice and preparation of ingredients.