French Provincial Cookingby Elizabeth David, Juliet Renny
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
- Penguin Publishing Group
- Publication date:
- Sold by:
- Penguin Group
- NOOK Book
- Sales rank:
- File size:
- 2 MB
- Age Range:
- 18 Years
Meet the Author
Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.
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Most Helpful Customer Reviews
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By far the most entertaining and engrossing "cookery" book about classic french cooking. The articles in the first chapter do seem a bit dated (life in 1950's Europe) but that is totally forgivable because the topics and writing style are completely timeless. Not to mention she is ahead of her time with her pre-organic food desire for local, fresh ingredients. It is a great read which is rare for a cookbook. The author gives bits of history and personal insight throughout. The recipes are given in a general fashion (sometimes without exact amounts or cook times) which maybe somewhat off-putting to a beginner (and probably the biggest weakness of the book) but they do not hurt the readability of the book in this way. Not a lot of the book is dedicated to the details of the kitchen equipment and measurements. IN my opinion just enough is given so that someone who is more than a beginner can use it as reference to get started with the french style of cooking. She dislikes haute cuisine referring to it as a relic of the past and focuses on the cuisine of the people. Overall this is a must have for anyone interested in making authentic french cuisine.
Elizabeth David elevates the food memoir to an art form, with her scrupulous descriptions of ingrdients, preparations and tastes, infused with a humor as dry as recent-vintage chianti.
Working with this book, has been one of the most exciting experiences I've ever had, the directions were very easy to follow, and even as a vegetarian I found plenty of recipes I could make with little nor no modifications at all, for others, I used some vegetarian meat substitutes, I do not know if Mrs. David would have approved of that, but I thought they tasted great, (and my husband did too).