Good Things

First published in 1971, this book is a work of food writing organized by ingredients rather than by courses. Grigson writes chapters on fish, meat, game, vegetables, fruit, and other staples, mixing recipes with history, shopping notes, and remarks on British and French kitchens. She treats cooking as a practical art tied to season and place: how to choose a fish, what to do with a glut of fruit, how older English dishes relate to continental ones. The pieces originally appeared as journalism and were gathered into a single volume. It is a cookbook with a continuous essayist's voice, not a restaurant manual.

Bound in brown cloth, cover blocked with a design by Alice Tait. Black & white decorative page embellishments. Brown slipcase.