French Provincial Cooking
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French Provincial Cooking

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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".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
  • 46,181

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 1986.show 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

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)show more