Cantitate/Preț
Produs

French Provincial Cooking (Penguin Twentieth-Century Classics)

De (autor) Julia Child Ilustrat de Juliet Renny
Notă GoodReads:
en Limba Engleză Carte Paperback – February 1999 – vârsta de la 18 ani
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.


Citește tot Restrânge
Toate formatele și edițiile
Toate formatele și edițiile Preț Express
Carte Paperback (2) 5750 lei  Economic 19-25 zile +2125 lei  6-10 zile
  Penguin Books – 30 Apr 1998 5750 lei  Economic 19-25 zile +2125 lei  6-10 zile
  Penguin Books – February 1999 8923 lei  Economic 2-4 săpt. +1006 lei  11-17 zile
Carte Hardback (1) 9595 lei  Economic 13-24 zile +1127 lei  6-10 zile
  GRUB STREET – April 2007 9595 lei  Economic 13-24 zile +1127 lei  6-10 zile

Din seria Penguin Twentieth-Century Classics

Preț: 8923 lei

Puncte Express: 134

Preț estimativ în valută:
1848 2182$ 1660£

Carte disponibilă

Livrare economică 04-18 noiembrie
Livrare express 01-07 noiembrie pentru 2005 lei

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780141181530
ISBN-10: 0141181532
Pagini: 544
Ilustrații: b/w illustrations throughout; printed inside front cover
Dimensiuni: 128 x 198 x 27 mm
Greutate: 0.37 kg
Editura: Penguin Books
Seria Penguin Twentieth-Century Classics


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.

Textul de pe ultima copertă

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times
French Provincial Cooking - first published in 1960 - is the 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.
Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.
'Readers are plunged, through the passion and skill of her writing, deep into the sights and scents of the markets and kitchens of rural France' Daily Telegraph
'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express
[Thumbnail of ED]
Elizabeth David is the woman who changed the face of British cooking. 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.

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