"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 ...
"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"). 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".
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RENNY, Juliet. Good. 16mo-over 5¾"-6¾" tall. (UK) No markings, page edges yellowed, creases to spine, here is a tear and crease to the corner if he first page, and the Good used copy. Illus wraps with photo of table set with food, 584pp, index. A few line drawings. This book was first published by Michael Joseph in 1960 and is devoted to "sober, well-balanced, middle-class French cookery, carried out with care and skill, with due regard to the quality of the materials, but without extravagance or pretension". One of the best books on this cuisine with a challenging bibliography and an excellent index. There are 9 pages devoted to the Pot-au-feu alone. (1.3 JM FO 41/1.
Used-Good. This book is in good condition. All pages are intact, there are no tears to the book and the book is nice and clean. The pages might be slightly dog eared through previous use and textbooks might have a small amount of highlighting but nothing which will obstruct getting the maximum out of the book. Customers are protected by 100% refund guarantee if they are not happy.
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