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.