French Provincial Cooking

French Provincial Cooking

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"French Provincial Cooking" is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as pates, cassoulets, roasts and puddings. First published in 1960, it is readable, inspiring and entertainingly informative. "French Provincial Cooking" by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home. "Not only did she transform the way we cooked but she is a delight to read". ("Express on Sunday"). "Britain's most inspirational food writer". ("Independent"). "When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page". ("Guardian"). Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book "Mediterranean Food" followed more bestsellers, including "French Country Cooking", "Summer Cooking", "French Provincial Cooking", "Italian Food", "Elizabeth David's Christmas" and "At Elizabeth David's Table".show more

Product details

  • Paperback | 592 pages
  • 130 x 194 x 40mm | 399.16g
  • Penguin Books Ltd
  • London, United Kingdom
  • English
  • index, illustrations
  • 0140273263
  • 9780140273267
  • 45,347

Review Text

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)show more

About Elizabeth David

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 more

Table of contents

*1: Note to 1977 Edition*2: Note to 1983 Edition*3: Introduction*4: French Cooking in England*5: The Cookery of the French Provinces*6: PROVENCE*7: PARIS, NORMANDY AND THE ILE DE FRANCE*8: ALSACE AND LORRAINE*9: BRITTANY AND THE LOIRE*10: THE SAVOIE*11: BURGUNDY, THE LYONNAIS, AND THE BRESSE*12: SOUTH-WESTERN FRANCE**13: The Bearnais and the Basque Country*14: The Bordelais*15: The Perigord*16: The Languedoc*17: Kitchen Equipment*18: Cooking Terms and Processes*19: Wine for the Kitchen*20: Herbs, Spices, Condiments, Etc., Used in French Cookery*21: Weights and Measures*22: Temperatures and Timing*23: SAUCES*24: HORS-D'xUVRE AND SALADS*25: SOUPS*26: EGGS, CHEESE DISHES AND HOT HORS-D'xUVRE*27: PATES AND TERRINES, SAUSAGES, HAM DISHES AND OTHER PORK PRODUCTS*28: VEGETABLES*29: FISH*30: SHELL-FISH AND CRUSTACEA*31: MEAT**31a: Beef*31b: Lamb and Mutton*31c: Fresh Pork*31d: Veal*32: COMPOSITE MEAT DISHES, CASSOULETS, ETC.*33: POULTRY AND GAME*34: THE LEFT-OVERS*35: SWEET DISHES*36: Cookery Books*37: Bibliography**37a: Additional Book List 1977*37b: Additional Book List 1983*38: Acknowledgementsshow more