French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.
'Her books are stunningly well written ... full of history and anecdote' Observer
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. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere.
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Preface 1: Preface to Second Edition (Revised) Introduction: Introduction Preface 2: Table of Equivalent Gas and Electric Oven Temperatures Part 1: Batterie de Cuisine 1: Wine in the Kitchen 2: The Menu Part 2: Soups Part 3: Fish Part 4: Eggs Part 5: Luncheon, Supper and Family Dishes 1: Stuffed Cabbage Dishes Part 6: Meat Part 7: Poultry Part 8: Game Part 9: Vegetables 1: Salads Part 10: Sweets Part 11: Sauces Part 12: Preserves Acknowledgements: Acknowledgements