Elizabeth David

French Provincial Cooking

• Gebundenes Buch

Produktbeschreibung

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Grub Street Publishing
• Seitenzahl: 528
• Erscheinungstermin: 11. April 2008
• Englisch
• Abmessung: 206mm x 139mm x 42mm
• Gewicht: 782g
• ISBN-13: 9781904943716
• ISBN-10: 1904943713
• Artikelnr.: 22774816

Inhaltsangabe

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