French Country Cooking

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 postwar 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...