DAVID ELIZABETH — French Provincial Cooking

Michael Joseph. 1992, 7th Impression. Hardcover with dust jacket, 8vo - over 7¾" - 9¾" tall. Ill.: Juliet Renny. Book, 524pp & a kilo for posting. Great condition from cover to cover. Black and white illustrations throughout. An expansive compilation of French recipes, focusing on provincial flavours and regional differences. GBks comment >>> 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. reviewer says>>> this book is for those who already are familiar with french cooking, not for the beginners. the main reason i dont like this book is the way recipes are written. it seems more like a storybook than a cookbook to me. ingredients are not written seperately like they usually are in all cookbooks >For me those comments are exactly why I love it as it's in keeping with the theme of "I read them like novels". Another reviewer >> This book takes you into the French countryside in the 1950's. It is a joy to discover recipes and anecdotes written about food by this wonderful writer. Any faults? trivial bump to lower edge rear boards. Excellent/very Good/Excellent/very Good.