'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way'
Gary Rhodes, The Times
French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as p tes, cassoulets, roasts and puddings.
Readable, inspiring and entertainingly informative, French Provincial Cooking
is the perfect place to go for anyone wanting to bring a little France into their home.
'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic'
Jilly Cooper, Sunday Express
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.
By:
Elizabeth David
Illustrated by:
Juliet Renny
Imprint: Penguin
Country of Publication: United Kingdom
Dimensions:
Height: 198mm,
Width: 131mm,
Spine: 35mm
Weight: 405g
ISBN: 9780140273267
ISBN 10: 0140273263
Pages: 592
Publication Date: 07 July 2011
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Active
Preface 1: Note to 1977 Edition Preface 2: Note to 1983 Edition Introduction: Introduction Part 1: French Cooking in England Part 2: The Cookery of the French Provinces 1: Provence 2: Paris, Normandy and the Ile de France 3: Alsace and Lorraine 4: Brittany and the Lôire 5: The Savoie 6: Burgundy, The Lyonnais, and the Bresse 7: The Béarnais and the Basque Country 8: The Bordelais 9: The Périgord 10: The Languedoc Part 3: Batterie de Cuisine Part 4: Cooking Terms and Processes Part 6: Les Aromates, etc. Part 7: Weights and Measures Part 8: Sauces Part 9: Hors-d’Œuvre and Salads Part 10: Soups Part 11: Eggs, Cheese Dishes and Hot Hors-d’Œvre Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products Part 13: Vegetables Part 14: Fish Part 15: Shell-Fish and Crustacea Part 16: Meat 1: Beef 2: Lamb and Mutton 3: Fresh Pork 4: Veal Part 17: Composite Meat Dishes, Cassoulets, etc. Part 18: Poultry and Game Part 19: The Left-Overs Part 20: Sweet Dishes Part 21: Cookery Books Bibliography: Bibliography 1: Additional Book List 1977 2: Additional Book List 1983 Acknowledgements: Acknowledgements
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Reviews for French Provincial Cooking
Elizabeth David's books, especially the earlier volumes such as this, are as much a captivating read as a collection of mouthwatering recipes. She induces a desire to use each recipe as soon as it is read, describing dishes like pot au feu or omelette in all their simplicity and yet so evocatively that you can almost taste and smell them as you read. At the same time, she goes to the heart of the regional food culture, with descriptions of markets, meals and culinary traditions to inspire the armchair traveller as much as the armchair cook. (Kirkus UK)
