French Provincial Cooking

By Elizabeth David; Julia Child (Foreword by); Juliet Renny (Illustrator)
(Penguin Classics, Mass Market Paperback, 9780141181530, 544pp.)

Publication Date: February 1, 1999

Other Editions of This Title: Paperback, Hardcover

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Description

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.




About 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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