First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She ...Read MoreFirst published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".Read Less
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Hardback with D/J (clipped) in good condition, D/J half inch tear to top with some sun fading. 1987 second impression DK. Full of authentic recipes, this 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. This book 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 advice on suitable cooking utentsils and the use of wine in the kitchen. Cooking/Elizabeth David/French. 0-86318-251-8.
Very Good in Very Good jacket. 4to-over 9"-12" Tall. Illustrated edition. Glossy pictorial boards. Name inked in a flourish on front pastedown. Two recipe names noted with favor in ink on rear flyleaf. Otherwise a clean, tight copy. Color illustrations. Line drawings by John Minton. 224pp, index. Dust jacket has a mildly sunned spine and is offered in a new mylar cover.
MiNTON, John. Near Fine in Very Good jacket. 8vo-over 7¾"-9¾" tall. (UK) No markings, Near Fine in unclipped Very Good dust jacket. 24 x 19 cm, glossy boards, [1-6] 7-224pp, Index. B&W drawings by Minton with colour reproduction of food themed artworks. This book first appeared in Britian in1951, her second book. In her introduction she dispels the myth, still encountered, that all French families eat grand, rich meals: "A certain amount of nonsense is talked about the richness of the food to be found in all French homes. It is true that the standard is much higher than that of most English households...Those who care to look for it...will find the justification of France's culinary reputation in the provinces.." One wonders whether this is still true today. This is the first Dorling Kindersley illustrated edition based on the revised second edition of 1965. A heavy book. (2.4 JM FO 38/1.
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