French Provincial Cooking

by Elizabeth David, Juliet Renny

eBooks of the Month The Real World

LoveReading View on French Provincial Cooking

January 2010 Good Housekeeping selection.


On My Bookshelf by Wendy Holden...

I’m not much of a cook, but French Provincial Cooking by Elizabeth David (Penguin) makes me feel that I could be one. The food in it is so delicious-sounding and there’s a wonderful atmosphere engendered by David’s descriptions of stopping at country inns in the middle of nowhere and discovering some gastronomic sensation served by an unassuming French grandma in an apron. I have always loved France (Is there anyone who doesn’t?) and the South of France in particular, and sometimes, when one is feeling a bit tired and down, nothing beats taking Elizabeth David to bed and reading about Crème Vichyssoise, Poireaux aux Vin Rouge and other such gourmet delights.

French Provincial Cooking Synopsis

'It is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking ...One could cook for a lifetime on the book alone' - Observer . Elizabeth David succeeds in inducing a desire to use each recipe as soon as it is read. Whether she is describing the preparation of a plain green salad, or the marinading of a haunch of wild boar, she writes with the same imaginative directness. Recipes like 'pot au feu' are described in all their delicious simplicity, which, it is made clear, means cooking without elaboration and has nothing to do with the higgledy piggledy 'let's hope it's all right' technique. Some excellent advice is included on the choice of the tools that would always be needed in any kitchen.

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All versions of this book

ISBN: 9780140273267
Publication date: 30/04/1998
Publisher: Penguin Books Ltd
Format: Paperback

Book Information

ISBN: 9780140273267
Publication date: 30th April 1998
Author: Elizabeth David, Juliet Renny
Publisher: Penguin Books Ltd
Format: Paperback
Pagination: 592 pages
Genres: eBook Favourites, The Real World,
Categories: National & regional cuisine,

About Elizabeth David, Juliet Renny

Elizabeth David discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years. After returning to England she made up her mind to learn to cook, so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchen.Her first book, Mediterranean Food, appeared in 1950, when rationing was still in force and ...

More About Elizabeth David, Juliet Renny

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