French Country Cooking

'A remarkable book ...food is treated with reverence, with understanding and, above all, with care' - 'Sunday Times'. Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. 'French Country Cooking' shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen. Author Biography: Elizabeth David was the best food writer of her time, and even today is considered to be without peer. FRENCH COUNTRY COOKING was first published in 1959 and its appearance transformed the British way of thinking about food. Elizabeth David died in 1992.