First published: 1960
Publisher: Michael Joseph,
French Provincial Cooking
‘French Provincial Cooking’ is Elizabeth David’s 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.
First published in 1960, it is readable, inspiring and entertainingly informative. ‘French Provincial Cooking’ by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.
Elizabeth David (1913 – 1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book ‘Mediterranean Food’ followed more bestsellers, including ‘French Country Cooking’, ‘Summer Cooking’, ‘French Provincial Cooking’, ‘Italian Food’, ‘Elizabeth David’s Christmas’ and ‘At Elizabeth David’s Table’.
French Provincial Cooking cover gallery
