French Country Cooking

Elizabeth David, John Minton

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English

Penguin
26 April 2001

Cookery, food & drink; National & regional cuisine

Elizabeth David's classic, authentic recipes from around France

'Her books are stunningly well written ... full of history and anecdote' Observer

French Country Cooking - first published in 1951 - is filled with authentic and splendid recipes drawn from across the regions of France. Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine.

Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. This rich and enticing book will delight and inspire cooks everywhere.

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: John Minton
Imprint: Penguin
Country of Publication: United Kingdom
Dimensions: Height: 197mm, Width: 130mm, Spine: 13mm
Weight: 151g
ISBN: 9780140299779
ISBN 10: 0140299777
Pages: 208
Publication Date: 26 April 2001
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Preface 1: Preface to Second Edition (Revised) Introduction: Introduction Preface 2: Table of Equivalent Gas and Electric Oven Temperatures Part 1: Batterie de Cuisine 1: Wine in the Kitchen 2: The Menu Part 2: Soups Part 3: Fish Part 4: Eggs Part 5: Luncheon, Supper and Family Dishes 1: Stuffed Cabbage Dishes Part 6: Meat Part 7: Poultry Part 8: Game Part 9: Vegetables 1: Salads Part 10: Sweets Part 11: Sauces Part 12: Preserves 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.