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.
'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
Series: Penguin Cookery Library
Number Of Pages: 592
Published: 30th April 1998
Publisher: Penguin Books Ltd
Country of Publication: GB
Dimensions (cm): 19.8 x 12.9
Weight (kg): 0.39
Edition Number: 3