French Provincial Cooking by Elizabeth David, Juliet Renny (Illustrator), Julia Child (Foreword by)
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(Paperback)
- Pub. Date: February 1999
- 544pp
- Sales Rank: 72,163
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Product Details
- Pub. Date: February 1999
- Publisher: Penguin Group (USA)
- Format: Paperback, 544pp
- Sales Rank: 72,163
- Series: Handbook Series
- ISBN-13: 9780141181530
- ISBN: 0141181532
Synopsis
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.
Library Journal
France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.
Customer Reviews
Truly A classicby Nick76
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December 27, 2008: By far the most entertaining and engrossing "cookery" book about classic french cooking. The articles in the first chapter do seem a bit dated (life in 1950's Europe) but that is totally forgivable because the topics and writing style are completely timeless. Not to mention she is ahead of her time with her pre-organic food desire for local, fresh ingredients. It is a great read which is rare for a cookbook. The author gives bits of history and personal insight throughout. The recipes are given in a general fashion (sometimes without exact amounts or cook times) which maybe somewhat off-putting to a beginner (and probably the biggest weakness of the book) but they do not hurt the readability of the book in this way. Not a lot of the book is dedicated to the details of the kitchen equipment and measurements. IN my opinion just enough is given so that someone who is more than a beginner can use it as reference to get started with the french style of cooking. She dislikes haute cuisine referring to it as a relic of the past and focuses on the cuisine of the people. Overall this is a must have for anyone interested in making authentic french cuisine.
I Also Recommend: Italian Food, Is There a Nutmeg in the House?, Mastering the Art of French Cooking, Volume 1, Book of Mediterranean Food, Summer Cooking.
The Pinnacle of Food Writingby Anonymous
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October 06, 2000: Elizabeth David elevates the food memoir to an art form, with her scrupulous descriptions of ingrdients, preparations and tastes, infused with a humor as dry as recent-vintage chianti.
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