OP: Jane Grigson's Fruit Book

Atheneum, New York, 1982. Hardcover. Very Good Plus. Signed first US printing.        

The British author Jane Grigson (1928–1990) was one of the finest writers to emerge in the 20th century. In 1982, she published her great Fruit Book, from apple to watermelon, an expansive volume in its size and scope. 

This is what one might call a personal reference, packed with historical notes, folklore, and a touch of humor. Grigson, ever inquisitive, offers such a range as to remain exciting and relevant a generation later, and she never shies away from offering an opinion—she’ll let you know what she likes and what she merely tolerates.

A great asset of the Fruit Book, a companion to her earlier Vegetable Book (1978), is that Grigson does not fall into the trap of producing mostly sweets, though there are still plenty of those to choose from. She does proper justice to fruit cookery with an astonishing breadth. We might mention duck livers sauteed in butter and served over some good toasted bread, glazed with wine-stewed muscat grapes. Ranging a touch lighter and brighter, she offers a Hungarian cherry soup, emboldened by Riesling, brandy, and sour cream. Or for something more adventurous, frog’s legs (or chicken breasts or sweet breads) with a banana raita based on a Julie Sahni recipe.

We are pleased to be offering a signed first American printing, published by Atheneum, in Near Fine condition. The jacket, unclipped, shows light shelfwear. You can happily spend a lifetime cooking through this book, satisfactorily stuffed.