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French Provincial Cooking By Elizabeth David

French Provincial Cooking
by Elizabeth David

In Stock
$11.49
+10% GST
Suitable for those wanting to bring a little France into their home, this title provides simple recipes like omelettes, souffles, soups and salads. It also offers more complex fare such as pates, cassoulets, roasts and puddings.
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French Provincial Cooking Summary


French Provincial Cooking by Elizabeth David

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

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday


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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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.

Table of Contents


  • Preface 1: Note to 1977 Edition
  • Preface 2: Note to 1983 Edition
  • Introduction: Introduction
  • Part 1: French Cooking in England
  • Part 2: The Cookery of the French Provinces
    • 1: Provence
    • 2: Paris, Normandy and the Ile de France
    • 3: Alsace and Lorraine
    • 4: Brittany and the Loire
    • 5: The Savoie
    • 6: Burgundy, The Lyonnais, and the Bresse
    • 7: The Bearnais and the Basque Country
    • 8: The Bordelais
    • 9: The Perigord
    • 10: The Languedoc
  • Part 3: Batterie de Cuisine
  • Part 4: Cooking Terms and Processes
  • Part 6: Les Aromates, etc.
  • Part 7: Weights and Measures
  • Part 8: Sauces
  • Part 9: Hors-d'xuvre and Salads
  • Part 10: Soups
  • Part 11: Eggs, Cheese Dishes and Hot Hors-d'xvre
  • Part 12: Pates and Terrines, Sausages, Ham Dishes and Other Pork Products
  • Part 13: Vegetables
  • Part 14: Fish
  • Part 15: Shell-Fish and Crustacea
  • Part 16: Meat
    • 1: Beef
    • 2: Lamb and Mutton
    • 3: Fresh Pork
    • 4: Veal
  • Part 17: Composite Meat Dishes, Cassoulets, etc.
  • Part 18: Poultry and Game
  • Part 19: The Left-Overs
  • Part 20: Sweet Dishes
  • Part 21: Cookery Books
  • Bibliography: Bibliography
    • 1: Additional Book List 1977
    • 2: Additional Book List 1983
  • Acknowledgements: Acknowledgements

Additional information

GOR001835379
French Provincial Cooking by Elizabeth David
Elizabeth David
Used - Well Read
Paperback
Penguin Books Ltd
1998-04-30
592
0140273263
9780140273267
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book. We do our best to provide good quality books for you to read, but there is no escaping the fact that it has been owned and read by someone else previously. Therefore it will show signs of wear and may be an ex library book.