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French Country Cooking

Name: French Country Cooking
Author: Elizabeth David

Auteur: Elizabeth David

Taal: Engels

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Auteur: Elizabeth David

Engels
Hardcover
9781908117052
19 juni 2011
202 pagina's

Alle productspecificaties

Elizabeth David

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.

Alles van Elizabeth David

Samenvatting

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war 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 Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

Productspecificaties

Inhoud

Taal: en
Bindwijze: Hardcover
Oorspronkelijke releasedatum: 19 juni 2011
Aantal pagina's: 202
Illustraties: Nee

Betrokkenen

Hoofdauteur: Elizabeth David
Hoofdillustrator: John Minton
Hoofduitgeverij: Grub Street Publishing

Overige kenmerken

Extra groot lettertype: Nee
Product breedte: 139 mm
Product hoogte: 22 mm
Product lengte: 206 mm
Studieboek: Nee
Verpakking breedte: 140 mm
Verpakking hoogte: 205 mm
Verpakking lengte: 18 mm
Verpakkingsgewicht: 310 g

EAN

EAN: 9781908117052

Je vindt dit artikel in

Categorieën: Kookboeken

Boeken
Taal: Engels
Boek, ebook of luisterboek?: Boek
Keuken: Mediterrane, Frans
Beschikbaarheid: Leverbaar

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