French Provincial Cooking - Softcover

David, Elizabeth

4.24

2,004 ratings by Goodreads

9780140467833: French Provincial Cooking

Softcover

ISBN 10: 0140467831 ISBN 13: 9780140467833

Publisher: Penguin Books, 1986

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"Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way". (Gary Rhodes, "The Times"). "French Provincial Cooking" - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelette's, souffles, soups and salads, it also offers more complex fare such as pates, cassoulets, roasts and puddings. Readable, inspiring and entertainingly informative, "French Provincial Cooking" is the perfect place to go for anyone wanting to bring a little France into their home. "A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic". (Jilly Cooper, "Sunday Express"). Elizabeth David is the woman who changed the face of British cooking. 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.

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About the Author:

Elizabeth David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food, appeared in 1950. In 1951 French Country Cooking was published and in 1954, after a year of research in Italy, Italian Food. This was followed by Summer Cooking (1955), French Provincial Cooking (1960) and Spices, Salt and Aromatics in the English Kitchen (1970). In 1973 Mrs David severed all connection with the business trading under her name and concentrated on study and experiment for English Bread and Yeast Cookery, for which she won the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984 and Harvest of the Cold Months, her book on the use of ice and the making of ices was edited by Jill Norman and published posthumously in 1994. She was honoured with many prizes, made Chevalier de l'Ordre du Merite Agricole by the French in 1977, awarded the OBE in 1976 and the CBE in 1986. Honorary doctorates were conferred on her by the universities of Essex and Bristol. In 1982 she was elected Fellow of the Royal Society of Literature. She died on 22 May 1992.

From Library Journal:

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.
Copyright 1999 Reed Business Information, Inc.

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