French Provincial Cooking

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Penguin, 1999 - 524 Seiten

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

 

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LibraryThing Review

Nutzerbericht  - NaggedMan - LibraryThing

A constant companion for anyone who likes to cook. Not only a source of really good advice and recipes, but her rich anecdotal approach means you may well get distracted into reading it rather than cooking from it! No serious amateur cook should be without this book. Vollständige Rezension lesen

LibraryThing Review

Nutzerbericht  - kraaivrouw - LibraryThing

I grew up reading through cookbooks as if they were novels. I spent a lot of time in my Seattle grandmother's kitchen, or my family's kitchen, sitting on the floor and reading cookbooks and looking at ... Vollständige Rezension lesen

Inhalt

VII
18
VIII
22
IX
30
X
35
XI
37
XII
39
XIII
46
XIV
56
XXV
237
XXVI
279
XXVII
315
XXVIII
333
XXIX
334
XXX
351
XXXI
359
XXXII
368

XV
70
XVI
79
XVII
84
XVIII
105
XIX
108
XX
110
XXI
129
XXII
153
XXIII
180
XXIV
213
XXXIII
385
XXXIV
392
XXXV
432
XXXVI
434
XXXVII
460
XXXVIII
462
XXXIX
473
XL
476
XLI
481
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Beliebte Passagen

Seite 471 - Wonders of Travel ; containing Choice Extracts from the best Books of Travel. Fcp. 8vo, Plates, 3s. 6d.

Über den Autor (1999)

Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.

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