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Download Penguin Cookery Library French Provincial Cooking eBook

by Elizabeth David

Download Penguin Cookery Library French Provincial Cooking eBook
ISBN:
0140273263
Author:
Elizabeth David
Category:
Regional & International
Language:
English
Publisher:
Penguin UK (July 26, 2011)
Pages:
528 pages
EPUB book:
1227 kb
FB2 book:
1401 kb
DJVU:
1325 kb
Other formats
mobi doc lrf azw
Rating:
4.3
Votes:
475


This item:French Provincial Cooking by Elizabeth David Hardcover £1. 8. Only 12 left in stock (more on the way).

This item:French Provincial Cooking by Elizabeth David Hardcover £1. FREE Delivery in the UK. Details. Italian Food by Elizabeth David Paperback £. 7. Only 8 left in stock (more on the way).

French Provincial Cooking is Elizabeth David's 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

French Provincial Cooking is Elizabeth David's 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. First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home. Not only did she transform the way we cooked but she is a delight to read' Express on Sunday.

Books : French Provincial Cooking (Paperback) French Provincial Cooking is Elizabeth David's classic work on French regional . Another delightful book. Her actual cookery books really are like taking a vacation. mcglothlen, April 25, 2007.

Books : French Provincial Cooking (Paperback) French Provincial Cooking is Elizabeth David's classic work on French regional cuisine.

Publisher: Penguin Books Ltd ISBN 13: 9780140467833. Author: Elizabeth David ISBN 10: 0140467831. Used-like N : The book pretty much look like a new book. There will be no stains or markings on the book, the cover is clean and crisp, the book will look unread, the only marks there may be are slight bumping marks to the edges of the book where it may have been on a shelf previously. French Provincial Cooking by Elizabeth David (Paperback, 1986). Pre-owned: lowest price.

French Provincial Cooking (Penguin Cookery Library). 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, souffl�s, soups and salads, it also offers more complex fare such as p�t�s, cassoulets, roasts and puddi. Brilliant reading, enthralling and exciting, as well as great cookery.

Title: French Provincial CookingAuthor: David, ElizabethPublisher: Penguin Group USAPublication Date: of Pages: Type: PAPERBACKLibrary of Congress: 99195317. File formats: ePub, PDF, Kindle, Audiobook File Name: French Provincial Cooking (Penguin twentieth-century classics). First published in 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 tex.

French Country Cookingis Elizabeth David's rich and enticing cookbook .

French Country Cookingis 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.

The tradition of French cookery writers, with a few notable exceptions, is to give only rather vague directions as to quantities, oven temperatures and timing.

You can read book French Provincial Cooking by Elizabeth David in our library for absolutely free. The tradition of French cookery writers, with a few notable exceptions, is to give only rather vague directions as to quantities, oven temperatures and timing. American cookery writers are inclined to err in the other direction, specifying to the last drop and the ultimate grain the quantities of salt, sugar, powdered herbs, spices and so on, leaving absolutely nothing to the imagination or discretion of the cook. I have aimed at steering a medium course between these two systems. MoreLess Show More Show Less.

Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of. .For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world.

Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines.

French Provincial Cooking is Elizabeth David's 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. First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 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.
  • Anaginn
When I first bought this book it took me some time to actually try anything. It is intimidating at first because Elizabeth David is as much telling stories as she is giving recipes. Her instruction does not follow the conventional format one expects from a cook book. Frequently she calls for ingredients I cannot procure (I have no idea where to buy rabbit in Southern California). Much of the kitchen instruments she calls out are from another era (mouli anyone?). All of these things can be overcome. Her narrative style is engaging once you accustom yourself to it. Substitutes for obsolete cooking ware can be researched online (either a blender or a processor will work for a mouli) and you can substitute local ingredients for some of the stuff she calls for but I still cannot get rabbit!

Once you do overcome these obstacles prepare yourself for some of the best cooking experiences you will ever have. She appreciates the value of simplicity yet her emphasis on selecting high quality local ingredients results in delicious food.

My favorite dishes, in no particular order are: Salmon Steaks with White Wine, Fish Fried in Butter, Ratatouille Nicoise, Potage Bonne Femme, Daube Provencal, Cassoulet De Toulouse and Poivrons a la Corsoise. My copy is battered and bruised from frequent use.

Be brave, give it a go and enjoy!
  • Risky Strong Dromedary
So much has been written about this book in the 57 years since it was first published, and by people who are much more articulate and better cooks than I am, that I will limit myself to criticizing the physical realities of the Penguin paperback edition. I don't know what font this book is printed in, and I can live with the fact that the print is fairly small, but what's particularly egregious for a cookbook is that the threes look like fives. I first noticed it when searching for a particular page listed in the index, and it took me quite a while to figure out that they hadn't actually mistakenly skipped from page 299 to 500. And reading a recipe that seems to say "5 or 4 tablespoons of water," or "2-5" of something, is disconcerting. I would have shelled out for a hardback version if I'd had any idea the book would look like this.
  • Kesalard
Because rates of illness in the US keep going up and up, and because my husband's diabetes resulted in a heart attack with bypass surgery at the age of 48, I became a health and food researcher. I am also a registered nurse. The USDA guidelines to eat more and more grains and less and less fat have led our nation to this point. The result of months of research meant that my husband and I delved headlong into preparing and eating traditional foods...animal proteins and fats, organic vegetables and fruits, absolutely no grains. The resulting effortless weight loss and the normalization of my husband's blood sugar within 3 weeks, as well as improved mood and energy levels...well, this is a diet for life. For anyone wanting to return to the more healthful eating habits of past generations, Elizabeth David's book lays out simple (some more than others) traditional recipes using foods people have been eating for decades, if not centuries. Interesting, with historical notations throughout.
  • Iaran
This is a 5-star book getting a 4-star review for this paperback edition. I ended up giving this paperback book to my newbie teen child, who is learning to cook, has spent a couple of autumns eating in Paris and Lyon, and loves French cuisine. The print was too small (but still readable) and the pages too lightweight for my preference. I ordered the hardcover version for myself after I received this paperback version, and am delighted with the hardcover version for my cookbook collection.

After reading reviews of French Provincial Cooking, I ordered this paperback edition under the mistaken impression that it was akin to a kind of Peter Mayle-type French travelogue, but with recipes. What was I thinking?! Oh, but what a fortuitous mistake! As the title promises, this book is a compilation of French Provincial Cooking recipes. Unlike most recipe books however, the author's style is to take you in hand, like an older sister or mother, to impart the secrets of making the dishes come out perfectly.

Ms. David's writing style is conversational, with recipes written in prose. Reading them, one feels transported in time and place, as if she and we are in a kitchen in France, and she is teaching us how to prepare a delicious dish for our meal together. Her recipes are more letters from home imparting instructions from Mama on how to make her favorite dishes, than assembly instructions PDFs. Both presentation styles may result in a flawless dishes. It is a matter of preference.

Elizabeth David's style of presentation feels personal and nurturing. So, this book will be perfect for my teen, as she seeks to learn to cook from one of the grande dames of the culinary arts, and throw garden luncheons, for us or her friends, in lieu of summer school. When I gave my daughter French Provincial Cooking late last night, she could barely contain her excitement and delight as she immediately plunged in and began to avidly pore over Ms. David's recipes. I went to sleep filled with hope and deeply contented to have my gift so joyously received!
  • Dalarin
A cookbook, tour guide and cultural study done with a loving and humorous eye. If you love cooking and eating (not necessarily in that order), you will thoroughly enjoy this book even if you never cook from it. It's hard to read if you are very hungry. Worse, is the fact that you won't easily be content with a pre-made anything for your snack. You'll have ideas, and new standards will have crept in. It's a quite delightful problem.