French Provincial Cooking
Autor Elizabeth Daviden Limba Engleză Paperback – feb 1999
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.
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Specificații
ISBN-13: 9780141181530
ISBN-10: 0141181532
Pagini: 544
Ilustrații: b/w illustrations throughout; printed inside front cover
Dimensiuni: 129 x 197 x 30 mm
Greutate: 0.57 kg
Editura: Penguin Publishing Group
ISBN-10: 0141181532
Pagini: 544
Ilustrații: b/w illustrations throughout; printed inside front cover
Dimensiuni: 129 x 197 x 30 mm
Greutate: 0.57 kg
Editura: Penguin Publishing Group
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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