A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.

Originally published in 1971, Good Things is "a magnificent book" that was ahead of its time in celebrating recipes built around British locally-sourced food, all presented in Grigson's inimitably witty and stylish food writing ( The Guardian). Divided into sections that cover Fish-kippers, lobster, mussels and scallops, trout; Meat and Game-meat pies, salted meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables-asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; and Fruit-apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. Most importantly, Good Things includes the recipe for Grigson's famous curried parsnip soup.

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.