Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this title explores the astonishing diversity of French cuisine.
Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this title explores the astonishing diversity of French cuisine.
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.
Inhaltsangabe
1. Preface 1: Preface to Second Edition (Revised) 2. Introduction: Introduction 3. Preface 2: Table of Equivalent Gas and Electric Oven Temperatures 4. Part 1: Batterie de Cuisine 5. * 1: Wine in the Kitchen * 2: The Menu 6. Part 2: Soups 7. Part 3: Fish 8. Part 4: Eggs 9. Part 5: Luncheon, Supper and Family Dishes 10. * 1: Stuffed Cabbage Dishes 11. Part 6: Meat 12. Part 7: Poultry 13. Part 8: Game 14. Part 9: Vegetables 15. * 1: Salads 16. Part 10: Sweets 17. Part 11: Sauces 18. Part 12: Preserves 19. Acknowledgements: Acknowledgements
1. Preface 1: Preface to Second Edition (Revised) 2. Introduction: Introduction 3. Preface 2: Table of Equivalent Gas and Electric Oven Temperatures 4. Part 1: Batterie de Cuisine 5. * 1: Wine in the Kitchen * 2: The Menu 6. Part 2: Soups 7. Part 3: Fish 8. Part 4: Eggs 9. Part 5: Luncheon, Supper and Family Dishes 10. * 1: Stuffed Cabbage Dishes 11. Part 6: Meat 12. Part 7: Poultry 13. Part 8: Game 14. Part 9: Vegetables 15. * 1: Salads 16. Part 10: Sweets 17. Part 11: Sauces 18. Part 12: Preserves 19. Acknowledgements: Acknowledgements
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