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French Country Cooking
First published sixty years ago while food rationing was still in force Elizabeth David used this book to introduce to the nations bland palate ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces at the riverside inns in unknown cafes...in sea port bistros...and nowadays in cafes routiers the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there she was able to bring first-hand knowledge to this short
yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups fish eggs luncheon supper and family dishes meat poultry game vegetables salads sauces and sweets she gives an entertaining and informative introduction to each. French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of
the region tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs as well as home cooks and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking "Spices Salt & Aromatics in the English Kitchen" "English Bread & Yeast Cookery" "An Omelette and a Glass of Wine" "A South Wind Through the Kitchen" and "Elizabeth David Classics"."
yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups fish eggs luncheon supper and family dishes meat poultry game vegetables salads sauces and sweets she gives an entertaining and informative introduction to each. French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of
the region tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs as well as home cooks and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking "Spices Salt & Aromatics in the English Kitchen" "English Bread & Yeast Cookery" "An Omelette and a Glass of Wine" "A South Wind Through the Kitchen" and "Elizabeth David Classics"."
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French Country Cooking WHSmith
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