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Examples
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We'll go through all the greats, from Apicius and Acton through Glasse and Grigson, via Liebing, Trillin, Davidson, David, Fisher, Meades and Slater.
Eating Your Words Tom Parker-Bowles 2010
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You are just about at the midpoint of the north-south range that writer and poet Geoffrey Grigson described as the "unique crow's nest of ancient rock".
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Grigson admits that "for years I puzzled over tai luk sauce, asking at Chinese groceries without success".
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In fact, according to Jane Grigson, rarebits were once common throughout southern and western England, but, with the only Welsh sort still on the menu, it seems they really do know how to do it best north of the Bristol Channel.
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Moreover, Jane Grigson gives a lovely recipe in her Fruit Book, credited to the local doctor in Trôo, the trogladytic village in the Loire where she and her husband owned what they described as a "cave-cottage", who in turn got it from his governess.
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In her wonderful English Food, Jane Grigson supplies the winning recipe from a "Great Yorkshire Pudding Contest" held in Leeds in 1970 which, according to a contemporary Guardian report, produced results that "swelled to the height of a coronation crown" and tasted "superb".
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Grigson was the Observer's food columnist from 1968 until her death in 1990.
For the record 2011
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You are just about at the midpoint of the north-south range that writer and poet Geoffrey Grigson described as the "unique crow's nest of ancient rock".
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Grigson's own family recipe uses 3 to 250g flour, as does Delia's version, but Chan plumps for 4.
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There are other options: Jane Grigson suggests Lancashire in English Food, as do Simon Hopkinson and Lindsay Bareham in The Prawn Cocktail Years, where they explain that, traditionally, a rarebit would have been made from "hard English cheeses – cheddar, double gloucester, cheshire and lancashire".
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