First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700…mehr
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
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.
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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
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
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