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French Country Cooking
by Elizabeth David
ISBN-10: 0140299777
ISBN-13: 9780140299779
ISBN-13: 9780140299779
Region: France
Publisher: Penguin Books
Publication Date: April, 2001
Recipe Index
Publishers Information
About French Country Cooking
Publisher Web Link: http://www.penguin.com/
Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. French Country Cooking shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut purée. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen. (http://www.penguin.co.uk/)
Author Information
About Elizabeth David
Elizabeth David CBE (26 December 1913 – 22 May 1992) was a pre-eminent British cookery writer of the mid 20th century.
David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the courgette). In a Britain worn down by post-war rationing and dull food, she celebrated regional and rural Mediterranean dishes rather than the fussier food of the gourmands and aristocrats. David’s style is characterised by terse descriptions of the recipes themselves, accompanied by detailed descriptions of their context and historical background, and often laced with anecdotal asides. Her criticism of bad food, including much of the food of England that she and her readers had grown up with, was often scathing.
