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French Provincial Cooking


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Table of Contents

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

About the Author

Elizabeth David discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years. After returning to England she made up her mind to learn to cook, so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchen.

Her first book, Mediterranean Food, appeared in 1950, when rationing was still in force and most of the ingredients she so lovingly described were not available. At the time her book was read rather than used, and created in its readers a yearning both for good ingredients and for a way of life that saw more in food and cooking than mere sustenance. French Country Cooking followed in 1951, Italian Food in 1954 and Summer Cooking in 1955, all of which were received with equal critical acclaim. The publication of French Provincial Cooking in 1960 confirmed Mrs David's position as the most inspirational and influential cookery writer in the English language.

By 1964 all five books were in Penguin paperback and were accessible to a new generation, who no longer had much difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots, and who found Elizabeth David's philosophy of sim


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.

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