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French Provincial Cooking de Elizabeth David

French Provincial Cooking

Autor Elizabeth David
en Limba Engleză Hardback – 11 apr 2008
A valuable book because it paints a picture of a cooking style which existed before modern equipment such as the food processor. The lesson that Elizabeth David teaches is that good food should be done simply, but that it takes care, attention to detail, and frequently, time.
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Specificații

ISBN-13: 9781904943716
ISBN-10: 1904943713
Pagini: 528
Dimensiuni: 139 x 206 x 42 mm
Greutate: 0.77 kg
Ediția:New
Editura: GRUB STREET
Locul publicării:United Kingdom

Notă biografică

Elizabeth David (1913ߝ1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.

Cuprins

  • Preface 1: Note to 1977 Edition
  • Preface 2: Note to 1983 Edition
  • Introduction: Introduction
  • Part 1: French Cooking in England
  • Part 2: The Cookery of the French Provinces
    • 1: Provence
    • 2: Paris, Normandy and the Ile de France
    • 3: Alsace and Lorraine
    • 4: Brittany and the Lôire
    • 5: The Savoie
    • 6: Burgundy, The Lyonnais, and the Bresse
    • 7: The Béarnais and the Basque Country
    • 8: The Bordelais
    • 9: The Périgord
    • 10: The Languedoc
  • Part 3: Batterie de Cuisine
  • Part 4: Cooking Terms and Processes
  • Part 6: Les Aromates, etc.
  • Part 7: Weights and Measures
  • Part 8: Sauces
  • Part 9: Hors-d’Œuvre and Salads
  • Part 10: Soups
  • Part 11: Eggs, Cheese Dishes and Hot Hors-d’Œvre
  • Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
  • Part 13: Vegetables
  • Part 14: Fish
  • Part 15: Shell-Fish and Crustacea
  • Part 16: Meat
    • 1: Beef
    • 2: Lamb and Mutton
    • 3: Fresh Pork
    • 4: Veal
  • Part 17: Composite Meat Dishes, Cassoulets, etc.
  • Part 18: Poultry and Game
  • Part 19: The Left-Overs
  • Part 20: Sweet Dishes
  • Part 21: Cookery Books
  • Bibliography: Bibliography
    • 1: Additional Book List 1977
    • 2: Additional Book List 1983
  • Acknowledgements: Acknowledgements