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French Provincial Cooking : Penguin Cookery Library - Elizabeth David

French Provincial Cooking

Penguin Cookery Library

Paperback Published: 30th April 1998
ISBN: 9780140273267
Number Of Pages: 592

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French Provincial Cooking is Elizabeth David's classic work on French regional cuisine.

Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, 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.

Industry Reviews

'Elizabeth David's books, especially the earlier volumes such as this, are as much a captivating read as a collection of mouthwatering recipes. She induces a desire to use each recipe as soon as it is read, describing dishes like pot au feu or omelette in all their simplicity and yet so evocatively that you can almost taste and smell them as you read. At the same time, she goes to the heart of the regional food culture, with descriptions of markets, meals and culinary traditions to inspire the armchair traveller as much as the armchair cook.' - Kirkus Reviews

'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

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way.' - Gary Rhodes, The Times

'Readers are plunged, through the passion and skill of her writing, deep into the sights and scents of the markets and kitchens of rural France.' - Daily Telegraph

'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic.' - Jilly Cooper, Sunday Express

*1: Note to 1977 Edition*2: Note to 1983 Edition*3: Introduction*4: French Cooking in England*5: The Cookery of the French Provinces*6: PROVENCE*7: PARIS, NORMANDY AND THE ILE DE FRANCE*8: ALSACE AND LORRAINE*9: BRITTANY AND THE LOIRE*10: THE SAVOIE*11: BURGUNDY, THE LYONNAIS, AND THE BRESSE*12: SOUTH-WESTERN FRANCE**13: The Bearnais and the Basque Country*14: The Bordelais*15: The Perigord*16: The Languedoc*17: Kitchen Equipment*18: Cooking Terms and Processes*19: Wine for the Kitchen*20: Herbs, Spices, Condiments, Etc., Used in French Cookery*21: Weights and Measures*22: Temperatures and Timing*23: SAUCES*24: HORS-D'xUVRE AND SALADS*25: SOUPS*26: EGGS, CHEESE DISHES AND HOT HORS-D'xUVRE*27: PATES AND TERRINES, SAUSAGES, HAM DISHES AND OTHER PORK PRODUCTS*28: VEGETABLES*29: FISH*30: SHELL-FISH AND CRUSTACEA*31: MEAT**31a: Beef*31b: Lamb and Mutton*31c: Fresh Pork*31d: Veal*32: COMPOSITE MEAT DISHES, CASSOULETS, ETC.*33: POULTRY AND GAME*34: THE LEFT-OVERS*35: SWEET DISHES*36: Cookery Books*37: Bibliography**37a: Additional Book List 1977*37b: Additional Book List 1983*38: Acknowledgements

ISBN: 9780140273267
ISBN-10: 0140273263
Series: Penguin Cookery Library
Audience: General
Format: Paperback
Language: English
Number Of Pages: 592
Published: 30th April 1998
Publisher: Penguin Books Ltd
Country of Publication: GB
Dimensions (cm): 19.8 x 12.9  x 3.4
Weight (kg): 0.39
Edition Number: 3

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Elizabeth David

About the Author


Elizabeth David CBE (born Elizabeth Gwynne; 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes.

Born to an upper-class family, David rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Greece. They were nearly trapped by the German invasion of Greece in 1940 but escaped to Egypt where they parted. She then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long lived.

After the war, David returned to England, and, dismayed by the gloom and bad food, wrote a series of articles about Mediterranean food that caught the public imagination. Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes and ingredients. She introduced a generation of British cooks to Mediterranean food hitherto barely known in Britain, such as pasta, Parmesan cheese, olive oil, salami, aubergines, red and green peppers, and courgettes.

David opened a shop selling kitchen equipment in the 1960s. It continued to trade under her name after she left it in 1973, but her reputation rests on her articles and her books, which have been constantly reprinted.

She died at her Chelsea home on 22 May 1992, aged 78, and was buried on 28 May at the family church of St Peter's, Folkington.

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