Search results
French Provincial Cooking is a 1960 cookery book by Elizabeth David. It was first published in London by Michael Joseph . Context. Elizabeth David (1913–1992) was a British cookery writer who spent some years living in France [1] and other Mediterranean countries.
Feb 1, 1999 · Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world.
- (343)
- Elizabeth David
- $14.99
- Penguin Classics
Apr 30, 1998 · 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.
- (362)
- Elizabeth David
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.
- Elizabeth David
- Paperback
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.
Dec 6, 2013 · French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more...
David's book about French Provincial Cooking is cooking literature about different styles of cuisines throughout the vast French culinary landscape. For those interested in culinary history and back to the roots cookery (including wonderful original recipes) - this one is for you.
- Elizabeth David, Julia Child
