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Preface 1: Note to 1977 Edition Preface 2: Note to 1983 Edition Introduction: Introduction Part 1: French Cooking in England Part 2: The Cookery of the French Provinces 1: Provence 2: Paris, Normandy and the Ile de France 3: Alsace and Lorraine 4: Brittany and the Loire 5: The Savoie 6: Burgundy, The Lyonnais, and the Bresse 7: The Bearnais and the Basque Country 8: The Bordelais 9: The Perigord 10: The Languedoc Part 3: Batterie de Cuisine Part 4: Cooking Terms and Processes Part 6: Les Aromates, etc. Part 7: Weights and Measures Part 8: Sauces Part 9: Hors-d'xuvre and Salads Part 10: Soups Part 11: Eggs, Cheese Dishes and Hot Hors-d'xvre Part 12: Pates and Terrines, Sausages, Ham Dishes and Other Pork Products Part 13: Vegetables Part 14: Fish Part 15: Shell-Fish and Crustacea Part 16: Meat 1: Beef 2: Lamb and Mutton 3: Fresh Pork 4: Veal Part 17: Composite Meat Dishes, Cassoulets, etc. Part 18: Poultry and Game Part 19: The Left-Overs Part 20: Sweet Dishes Part 21: Cookery Books Bibliography: Bibliography 1: Additional Book List 1977 2: Additional Book List 1983 Acknowledgements: Acknowledgements
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.