French Country Cooking
‘French Country Cooking’ – first published in 1951 – is filled with Elizabeth David’s authentic recipes drawn from across the regions of France.
‘Her books are stunningly well written… full of history and anecdote’, ‘The Observer’.
Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine.
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. ‘French Country Cooking’ is Elizabeth David’s rich and enticing cookbook that will delight and inspire cooks everywhere.
French Country Cooking cover gallery
