Articles liés à French Provincial Cooking
Synopsis
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.
For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
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À propos de l'auteur
Elizabeth David (1913–1992) 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
Ancien ou d'occasion
Couverture souple
Vendeur : Zoom Books East, Glendale Heights, IL, Etats-Unis
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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Couverture souple
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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French Provincial Cooking (Penguin Twentieth-Century Classics)
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Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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French Provincial Cooking (Penguin Classics)
Edité par
Penguin Classics, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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Paperback
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French Provincial Cooking
Edité par
Penguin Books Ltd, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
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Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. Renny, Juliet (illustrateur). Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred, ' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics. N° de réf. du vendeur 00109871912
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
Ancien ou d'occasion
Couverture souple
Vendeur : Goodwill of Greater Milwaukee and Chicago, Racine, WI, Etats-Unis
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French Provincial Cooking (Penguin Twentieth-Century Classics)
Edité par
Penguin Publishing Group, 1999
ISBN 10 : 0141181532
ISBN 13 : 9780141181530
Ancien ou d'occasion
Couverture souple
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