David, Elizabeth FRENCH COUNTRY COOKING

ISBN 13: 9781908117052

FRENCH COUNTRY COOKING

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9781908117052: FRENCH COUNTRY COOKING

First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in postwar Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafe's...in sea port bistros...and nowadays in cafe's routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found.' From having lived with a French family while studying over there, she was able to bring firsthand knowledge to this short yet concise guide to provincial French cooking.

She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each.

French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a' la Cre'me. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

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David, Elizabeth
Published by GRUB STREET, United Kingdom (2011)
ISBN 10: 1908117052 ISBN 13: 9781908117052
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Book Description GRUB STREET, United Kingdom, 2011. Hardback. Book Condition: New. 200 x 136 mm. Language: English . Brand New Book. First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of France s culinary reputation in the provinces, at the riverside inns, in unknown cafes.in sea port bistros.and nowadays in cafes routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found . For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David s acclaimed writings are often cited as an inspiration by many of today s leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: French Provincial Cooking, Spices, Salt Aromatics in the English Kitchen , English Bread Yeast Cookery , An Omelette and a Glass of Wine , A South Wind Through the Kitchen and Elizabeth David Classics . Bookseller Inventory # AA29781908117052

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David, Elizabeth
Published by GRUB STREET, United Kingdom (2011)
ISBN 10: 1908117052 ISBN 13: 9781908117052
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Book Description GRUB STREET, United Kingdom, 2011. Hardback. Book Condition: New. 200 x 136 mm. Language: English . Brand New Book. First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of France s culinary reputation in the provinces, at the riverside inns, in unknown cafes.in sea port bistros.and nowadays in cafes routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found . For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David s acclaimed writings are often cited as an inspiration by many of today s leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: French Provincial Cooking, Spices, Salt Aromatics in the English Kitchen , English Bread Yeast Cookery , An Omelette and a Glass of Wine , A South Wind Through the Kitchen and Elizabeth David Classics . Bookseller Inventory # AA29781908117052

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Book Description Book Condition: New. Depending on your location, this item may ship from the US or UK. Bookseller Inventory # 97819081170520000000

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Book Description 2011. Hardcover. Book Condition: New. 140mm x 205mm x 18mm. Hardcover. First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undisc.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 208 pages. 0.350. Bookseller Inventory # 9781908117052

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Book Description Grub Street 2011-04-28, 2011. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-GRD-04710886

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Book Description Grub Street. Hardback. Book Condition: new. BRAND NEW, French Country Cooking, Elizabeth David, First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes.in sea port bistros.and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics". Bookseller Inventory # B9781908117052

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Book Description Grub Street Cookery. Book Condition: New. 2011. Hardcover. 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. Num Pages: 208 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 141 x 199 x 18. Weight in Grams: 330. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781908117052

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David, Elizabeth
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ISBN 10: 1908117052 ISBN 13: 9781908117052
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Book Description Grub Street Cookery, 2011. Book Condition: New. 2011. Hardcover. 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. Num Pages: 208 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 141 x 199 x 18. Weight in Grams: 330. . . . . . . Bookseller Inventory # V9781908117052

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Book Description Hardback. Book Condition: New. Not Signed; First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking -. book. Bookseller Inventory # ria9781908117052_rkm

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