French Provincial Cooking

Description: French Provincial Cooking is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as pates, cassoulets, roasts and puddings. First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table. Contents: Preface 1: Note to 1977 Edition Preface 2: Note to 1983 EditionIntroduction: IntroductionPart 1: French Cooking in EnglandPart 2: The Cookery of the French Provinces1: Provence2: Paris, Normandy and the Ile de France3: Alsace and Lorraine4: Brittany and the Loire5: The Savoie6: Burgundy, The Lyonnais, and the Bresse7: The Bearnais and the Basque Country8: The Bordelais9: The Perigord10: The LanguedocPart 3: Batterie de CuisinePart 4: Cooking Terms and ProcessesPart 6: Les Aromates, etc.Part 7: Weights and MeasuresPart 8: SaucesPart 9: Hors-d'xuvre and SaladsPart 10: SoupsPart 11: Eggs, Cheese Dishes and Hot Hors-d'xvrePart 12: Pates and Terrines, Sausages, Ham Dishes and Other Pork ProductsPart 13: VegetablesPart 14: FishPart 15: Shell-Fish and CrustaceaPart 16: Meat1: Beef2: Lamb and Mutton3: Fresh Pork4: VealPart 17: Composite Meat Dishes, Cassoulets, etc.Part 18: Poultry and GamePart 19: The Left-OversPart 20: Sweet DishesPart 21: Cookery BooksBibliography: Bibliography1: Additional Book List 19772: Additional Book List 1983 Acknowledgements: Acknowledgements Author Biography: Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.