French Provincial Cooking Paperback
Illustrated by Juliet Renny
"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".
- Format: Paperback
- Pages: 592 pages, index, illustrations
- Publisher: Penguin Books Ltd
- Publication Date: 30/04/1998
- Category: National & regional cuisine
- ISBN: 9780140273267
Showing 1 - 3 of 3 reviews.
Review by mcglothlen
Another delightful book. Her actual cookery books really are like taking a vacation.
Review by jontseng
A seminal work, ahead of its time in scope and erudition. Quite well written too. Not to be mistaken for French Country Cooking, which is markedly inferior.
Review by NaggedMan
A constant companion for anyone who likes to cook. Not only a source of really good advice and recipes, but her rich anecdotal approach means you may well get distracted into reading it rather than cooking from it! No serious amateur cook should be without this book.