"synopsis" may belong to another edition of this title.
'Her books are stunningly well written ... full of history and anecdote' Observer
French Country Cooking - first published in 1951 - is filled with authentic and splendid recipes drawn from across the regions of France. Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine.
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. This rich and enticing book will delight and inspire cooks everywhere.
'You can smell and taste the food David wrote about' Daily Telegraph
[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.
"About this title" may belong to another edition of this title.
Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # HU-9781908117052
Book Description hardback. Condition: New. Language: ENG. Seller Inventory # 9781908117052
Book Description Condition: new. Seller Inventory # 89c543cd6665ab1c23c0c7e0b022657e
Book Description Hardcover. Condition: Brand New. 202 pages. 8.25x5.25x1.00 inches. In Stock. Seller Inventory # __1908117052
Book Description Hardback. Condition: New. New copy - Usually dispatched within 4 working days. A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. Seller Inventory # B9781908117052
Book Description Condition: New. 2011. Hardcover. A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. Num Pages: 208 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 141 x 199 x 18. Weight in Grams: 330. . . . . . Seller Inventory # V9781908117052
Book Description Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # PSN1908117052
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_1908117052
Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # HU-9781908117052
Book Description Condition: New. 2011. Hardcover. A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. Num Pages: 208 pages. BIC Classification: 1DDF; WBN. Category: (G) General (US: Trade). Dimension: 141 x 199 x 18. Weight in Grams: 330. . . . . . Books ship from the US and Ireland. Seller Inventory # V9781908117052