French Provincial Cooking

Format:	Paperback 592 pages

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Synopsis

"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.

Book details

Published
30/04/1998

Publisher
Penguin Books Ltd

ISBN
9780140273267

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UK Kirkus review

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 UK)

About the author

Elizabeth David

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.