Elizabeth David

French Provincial Cooking (eBook, ePUB)

• Format: ePub

Produktbeschreibung

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times

French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings.

Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.

'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express

Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

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Produktdetails

• Verlag: Penguin Books Ltd
• Seitenzahl: 592
• Erscheinungstermin: 6. Dezember 2013
• Englisch
• ISBN-13: 9781405917384
• Artikelnr.: 40108744

Autorenporträt

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: 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