Full Description
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.
'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
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Contents
Preface 1: Note to 1977 Edition
Preface 2: Note to 1983 Edition
Introduction: Introduction
Part 1: French Cooking in England
Part 2: The Cookery of the French Provinces
1: Provence
2: Paris, Normandy and the Ile de France
3: Alsace and Lorraine
4: Brittany and the Lôire
5: The Savoie
6: Burgundy, The Lyonnais, and the Bresse
7: The Béarnais and the Basque Country
8: The Bordelais
9: The Périgord
10: The Languedoc
Part 3: Batterie de Cuisine
Part 4: Cooking Terms and Processes
Part 6: Les Aromates, etc.
Part 7: Weights and Measures
Part 8: Sauces
Part 9: Hors-d'Œuvre and Salads
Part 10: Soups
Part 11: Eggs, Cheese Dishes and Hot Hors-d'Œvre
Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
Part 13: Vegetables
Part 14: Fish
Part 15: Shell-Fish and Crustacea
Part 16: Meat
1: Beef
2: Lamb and Mutton
3: Fresh Pork
4: Veal
Part 17: Composite Meat Dishes, Cassoulets, etc.
Part 18: Poultry and Game
Part 19: The Left-Overs
Part 20: Sweet Dishes
Part 21: Cookery Books
Bibliography: Bibliography
1: Additional Book List 1977
2: Additional Book List 1983
Acknowledgements: Acknowledgements
