Elizabeth David
French Provincial Cooking
Elizabeth David
French Provincial Cooking
- Broschiertes Buch
Suitable for those wanting to bring a little France into their home, this title provides simple recipes like omelettes, souffles, soups and salads. It also offers more complex fare such as pates, cassoulets, roasts and puddings.
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Suitable for those wanting to bring a little France into their home, this title provides simple recipes like omelettes, souffles, soups and salads. It also offers more complex fare such as pates, cassoulets, roasts and puddings.
Produktdetails
- Produktdetails
- Verlag: Penguin / Penguin Books UK
- 1998.
- Seitenzahl: 592
- Erscheinungstermin: 30. April 1998
- Englisch
- Abmessung: 198mm x 131mm x 38mm
- Gewicht: 386g
- ISBN-13: 9780140273267
- ISBN-10: 0140273263
- Artikelnr.: 21120703
- Verlag: Penguin / Penguin Books UK
- 1998.
- Seitenzahl: 592
- Erscheinungstermin: 30. April 1998
- Englisch
- Abmessung: 198mm x 131mm x 38mm
- Gewicht: 386g
- ISBN-13: 9780140273267
- ISBN-10: 0140273263
- Artikelnr.: 21120703
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.
1. Preface 1: Note to 1977 Edition
2. Preface 2: Note to 1983 Edition
3. Introduction: Introduction
4. Part 1: French Cooking in England
5. Part 2: The Cookery of the French Provinces
6.
* 1: Provence
* 2: Paris, Normandy and the Ile de France
* 3: Alsace and Lorraine
* 4: Brittany and the Lôire
* 5: The Savoie
* 6: Burgundy, The Lyonnais, and the Bresse
* 7: The Béarnais and the Basque Country
* 8: The Bordelais
* 9: The Périgord
* 10: The Languedoc
7. Part 3: Batterie de Cuisine
8. Part 4: Cooking Terms and Processes
9. Part 6: Les Aromates, etc.
10. Part 7: Weights and Measures
11. Part 8: Sauces
12. Part 9: Hors-d'OEuvre and Salads
13. Part 10: Soups
14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
16. Part 13: Vegetables
17. Part 14: Fish
18. Part 15: Shell-Fish and Crustacea
19. Part 16: Meat
20.
* 1: Beef
* 2: Lamb and Mutton
* 3: Fresh Pork
* 4: Veal
21. Part 17: Composite Meat Dishes, Cassoulets, etc.
22. Part 18: Poultry and Game
23. Part 19: The Left-Overs
24. Part 20: Sweet Dishes
25. Part 21: Cookery Books
26. Bibliography: Bibliography
27.
* 1: Additional Book List 1977
* 2: Additional Book List 1983
28. Acknowledgements: Acknowledgements
2. Preface 2: Note to 1983 Edition
3. Introduction: Introduction
4. Part 1: French Cooking in England
5. Part 2: The Cookery of the French Provinces
6.
* 1: Provence
* 2: Paris, Normandy and the Ile de France
* 3: Alsace and Lorraine
* 4: Brittany and the Lôire
* 5: The Savoie
* 6: Burgundy, The Lyonnais, and the Bresse
* 7: The Béarnais and the Basque Country
* 8: The Bordelais
* 9: The Périgord
* 10: The Languedoc
7. Part 3: Batterie de Cuisine
8. Part 4: Cooking Terms and Processes
9. Part 6: Les Aromates, etc.
10. Part 7: Weights and Measures
11. Part 8: Sauces
12. Part 9: Hors-d'OEuvre and Salads
13. Part 10: Soups
14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
16. Part 13: Vegetables
17. Part 14: Fish
18. Part 15: Shell-Fish and Crustacea
19. Part 16: Meat
20.
* 1: Beef
* 2: Lamb and Mutton
* 3: Fresh Pork
* 4: Veal
21. Part 17: Composite Meat Dishes, Cassoulets, etc.
22. Part 18: Poultry and Game
23. Part 19: The Left-Overs
24. Part 20: Sweet Dishes
25. Part 21: Cookery Books
26. Bibliography: Bibliography
27.
* 1: Additional Book List 1977
* 2: Additional Book List 1983
28. Acknowledgements: Acknowledgements
1. Preface 1: Note to 1977 Edition
2. Preface 2: Note to 1983 Edition
3. Introduction: Introduction
4. Part 1: French Cooking in England
5. Part 2: The Cookery of the French Provinces
6.
* 1: Provence
* 2: Paris, Normandy and the Ile de France
* 3: Alsace and Lorraine
* 4: Brittany and the Lôire
* 5: The Savoie
* 6: Burgundy, The Lyonnais, and the Bresse
* 7: The Béarnais and the Basque Country
* 8: The Bordelais
* 9: The Périgord
* 10: The Languedoc
7. Part 3: Batterie de Cuisine
8. Part 4: Cooking Terms and Processes
9. Part 6: Les Aromates, etc.
10. Part 7: Weights and Measures
11. Part 8: Sauces
12. Part 9: Hors-d'OEuvre and Salads
13. Part 10: Soups
14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
16. Part 13: Vegetables
17. Part 14: Fish
18. Part 15: Shell-Fish and Crustacea
19. Part 16: Meat
20.
* 1: Beef
* 2: Lamb and Mutton
* 3: Fresh Pork
* 4: Veal
21. Part 17: Composite Meat Dishes, Cassoulets, etc.
22. Part 18: Poultry and Game
23. Part 19: The Left-Overs
24. Part 20: Sweet Dishes
25. Part 21: Cookery Books
26. Bibliography: Bibliography
27.
* 1: Additional Book List 1977
* 2: Additional Book List 1983
28. Acknowledgements: Acknowledgements
2. Preface 2: Note to 1983 Edition
3. Introduction: Introduction
4. Part 1: French Cooking in England
5. Part 2: The Cookery of the French Provinces
6.
* 1: Provence
* 2: Paris, Normandy and the Ile de France
* 3: Alsace and Lorraine
* 4: Brittany and the Lôire
* 5: The Savoie
* 6: Burgundy, The Lyonnais, and the Bresse
* 7: The Béarnais and the Basque Country
* 8: The Bordelais
* 9: The Périgord
* 10: The Languedoc
7. Part 3: Batterie de Cuisine
8. Part 4: Cooking Terms and Processes
9. Part 6: Les Aromates, etc.
10. Part 7: Weights and Measures
11. Part 8: Sauces
12. Part 9: Hors-d'OEuvre and Salads
13. Part 10: Soups
14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
16. Part 13: Vegetables
17. Part 14: Fish
18. Part 15: Shell-Fish and Crustacea
19. Part 16: Meat
20.
* 1: Beef
* 2: Lamb and Mutton
* 3: Fresh Pork
* 4: Veal
21. Part 17: Composite Meat Dishes, Cassoulets, etc.
22. Part 18: Poultry and Game
23. Part 19: The Left-Overs
24. Part 20: Sweet Dishes
25. Part 21: Cookery Books
26. Bibliography: Bibliography
27.
* 1: Additional Book List 1977
* 2: Additional Book List 1983
28. Acknowledgements: Acknowledgements