French Country Cooking by Elizabeth David
A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.From the evocative Book of Mediterranean Cuisine in ration-bound 1950 to the masterful English Bread and Yeast Cooking in 1977, Elizabeth David (1913-1992) authored eight books during her lifetime. Her cookbooks are praised for their literary depth as well as their recipes. In 1999, Penguin Twentieth-Century Classics released French Provincial Cooking and Italian Cuisine.
| SKU | Unavailable |
| ISBN 13 | 9781908117052 |
| ISBN 10 | 1908117052 |
| Title | French Country Cooking |
| Author | Elizabeth David |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Grub Street Publishing |
| Year published | 2011-06-19 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |