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 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 ...

French Country Cooking 2011, Grub Street, London

ISBN-13: 9781908117052

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French Country Cooking 2001, Penguin Books Ltd, London

ISBN-13: 9780140299779

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French Country Cooking 1988, Penguin Books, London

ISBN-13: 9780140467895

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French Country Cooking 1987, DK, London

ISBN-13: 9780863182518

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French Country Cooking 1987, HarperCollins Publishers (Australia) Pty Ltd, New South Wales

ISBN-13: 9780002178105

French

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French Country Cooking 1959, Penguin Books

ISBN-13: 9780140460438

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