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    French Country Cooking (Hardback) By (author) Elizabeth David

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    DescriptionFirst published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".


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  • Full bibliographic data for French Country Cooking

    Title
    French Country Cooking
    Authors and contributors
    By (author) Elizabeth David
    Physical properties
    Format: Hardback
    Number of pages: 208
    Width: 136 mm
    Height: 200 mm
    Thickness: 18 mm
    Weight: 340 g
    Language
    English
    ISBN
    ISBN 13: 9781908117052
    ISBN 10: 1908117052
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    DC22: 641.5944
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    Ingram Subject Code: CW
    BIC subject category V2: WBN
    Abridged Dewey: 641
    LC classification: TX
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB000000
    BIC subject category V2: 1DDF
    Thema V1.0: WB
    Publisher
    GRUB STREET
    Imprint name
    GRUB STREET
    Publication date
    19 September 2011
    Publication City/Country
    London