French Provincial Cooking

French Provincial Cooking Cover

French Provincial Cooking

By Elizabeth David; Julia Child (Foreword by); Juliet Renny (Illustrator)

Penguin Books, Paperback, 9780141181530, 544pp.

Publication Date: February 1, 1999

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.
For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust theseries to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-datetranslations by award-winning translators.


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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