French Provincial Cooking
French Provincial Cooking   -     By: Elizabeth David
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Penguin Random House / 1999 / Paperback

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French Provincial Cooking

Penguin Random House / 1999 / Paperback

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Stock No: WW81532

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Product Description

Elizabeth David is probably the greatest food writer we have, writes James Beard. She is a purist and perfectionist, intolerant of mediocrity and totally honest, yet not above breaking with tradition to get at what she feels is the essential nature of a dish. Davis opens such vistas of untried delights-----think of flavouring mushrooms with mint, or of pickling plums. After immense research, historical documentation, and on the spot verification, Davis book first appeared in 1960. Here is the new edition of a book that appeared nearly forty years ago. It was considered a classic then, and so it still remains.

Product Information

Format: Paperback
Vendor: Penguin Random House
Publication Date: 1999
Dimensions: 8.12 X 5.12 (inches)
ISBN: 0141181532
ISBN-13: 9780141181530

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Publisher's Description

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.

For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

Author Bio

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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