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    French Provincial Cooking (Paperback) By (author) Elizabeth David, Illustrated by Juliet Renny

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    Description"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".

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  • Full bibliographic data for French Provincial Cooking

    French Provincial Cooking
    Authors and contributors
    By (author) Elizabeth David, Illustrated by Juliet Renny
    Physical properties
    Format: Paperback
    Number of pages: 592
    Width: 129 mm
    Height: 198 mm
    Thickness: 35 mm
    Weight: 405 g
    ISBN 13: 9780140273267
    ISBN 10: 0140273263

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    DC21: 641.5944
    LC subject heading:
    DC22: 641.5944
    Warengruppen-Systematik des deutschen Buchhandels: 14000
    Ingram Subject Code: CW
    BIC subject category V2: WBN
    BISAC Merchandising Theme: ET050
    Ingram Theme: CULT/FRANCE
    BISAC V2.8: CKB034000
    Thema V1.0: WBN
    Illustrations note
    index, illustrations
    Penguin Books Ltd
    Imprint name
    Penguin Books Ltd
    Publication date
    04 January 2001
    Publication City/Country
    Author Information
    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.
    Review text
    The one shot American tourist is apt to think of French cooking in terms of Paris. But once the tourist goes beyond the range of the environs of Paris and out into the provinces, he begins to feel that any motor tour of France is a gastronomique tour. For it is in the provinces that one finds the real France, and the social significance in terms of food. This book is a survey of that food of the provinces, not the peasant food but that one would find in the well-balanced middle class where traditions of the region and the past are preserved. Chamberlain gave us Bouquet De France, subtitled An Epicurean Tour of the French Provinces, which introduced many to the concept of French provincial cooking, but done as travel, highlighted by food, the recipes shared by chefs in the inns and restaurants. Then there was Waverley Root's The Food of France, which had more historical flavor. Now comes this, with introductory chapters particularizing the intensive investigation, the breakdown into specific provinces, their local and regional dishes and dependence on what the region provided, the seasonal aspects, and the equipment of a French oriented kitchen. There is some special information on cooking terms and procedures, a few English shortcuts (America could provide a few on her own), the herbs, spices and condiments, weights and measures, temperature timing, and so on. The recipe section two thirds of the whole- is divided along routine lines, from soups to sweets. A Bibliography of cookery books- from 18th century on, of English language sources, etc. and three types of indexes complete what is a provocative but specialized type of cookbook. (Kirkus Reviews)