Elizabeth David aims to make people want to use each recipe as soon as it is read, describing recipes like "pot au feu" in their simplicity. She presents cooking without fuss. She also explains the choice of the tools that would always be needed in any kitchen.
Paperback
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Summary
Elizabeth David aims to make people want to use each recipe as soon as it is read, describing recipes like "pot au feu" in their simplicity. She presents cooking without fuss. She also explains the choice of the tools that would always be needed in any kitchen.
Description
'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The TimesFrench Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as p tes, 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 ExpressElizabeth 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.
About the Author
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.
Back Cover
'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 omelettes, souffls, soups and salads, it also offers more complex fare such as pts, 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. '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 [Thumbnail of ED] 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.
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