Description
Book SynopsisFrench Country Cooking - first published in 1951 - is filled with Elizabeth David''s authentic recipes drawn from across the regions of France.
''Her books are stunningly well written ... full of history and anecdote'' Observer
Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine.
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David''s rich and enticing cookbook that will delight and inspire cooks everywhere.
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 i
Trade Review
"'A remarkable book.... food is treated with reverence, with understanding and, above all, with care' - Sunday Times"
Table of Contents
- Preface 1: Preface to Second Edition (Revised)
- Introduction: Introduction
- Preface 2: Table of Equivalent Gas and Electric Oven Temperatures
- Part 1: Batterie de Cuisine
- 1: Wine in the Kitchen
- 2: The Menu
- Part 2: Soups
- Part 3: Fish
- Part 4: Eggs
- Part 5: Luncheon, Supper and Family Dishes
- 1: Stuffed Cabbage Dishes
- Part 6: Meat
- Part 7: Poultry
- Part 8: Game
- Part 9: Vegetables
- Part 10: Sweets
- Part 11: Sauces
- Part 12: Preserves
- Acknowledgements: Acknowledgements
