French Provincial CookingFirst 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. |
From inside the book
Results 1-5 of 92
Page 1
... chicken reflect great care and regard for the harmony of the finished dish . This is sober , well - balanced , middle - class French cookery , carried out with care and skill , with due regard to the quality of the materials , but ...
... chicken reflect great care and regard for the harmony of the finished dish . This is sober , well - balanced , middle - class French cookery , carried out with care and skill , with due regard to the quality of the materials , but ...
Page 7
... little bunch of watercress , for about fifty years the obligatory garnish of every roast chicken in France , but spurned by the new regime || in favour of more diverting decoration such as sliced Note to 1983 Edition IV.
... little bunch of watercress , for about fifty years the obligatory garnish of every roast chicken in France , but spurned by the new regime || in favour of more diverting decoration such as sliced Note to 1983 Edition IV.
Page 8
... chicken livers avec ses quelques feuilles de salade nine inches distant on the opposite edge . The ineffably precious style of plate presentation developed by the current generation of chefs and restaurateurs is of course - and this is ...
... chicken livers avec ses quelques feuilles de salade nine inches distant on the opposite edge . The ineffably precious style of plate presentation developed by the current generation of chefs and restaurateurs is of course - and this is ...
Page 9
... chicken , spinach , bread , flavourings , eggs , together ' is the kind of cooking direction one may read any day in newspaper and magazine articles , and it is indeed a marvel that the food processor does all the mincing , chopping ...
... chicken , spinach , bread , flavourings , eggs , together ' is the kind of cooking direction one may read any day in newspaper and magazine articles , and it is indeed a marvel that the food processor does all the mincing , chopping ...
Page 20
... chicken but with it an interesting anchovy sauce , or a mayonnaise made unmistakably with real Provençal olive oil ; or a rôti de porc with pommes mousseline , the interest lying in the fact that that purée of potatoes will be good ...
... chicken but with it an interesting anchovy sauce , or a mayonnaise made unmistakably with real Provençal olive oil ; or a rôti de porc with pommes mousseline , the interest lying in the fact that that purée of potatoes will be good ...
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Common terms and phrases
added bacon baking beans beef bird boiling bones bowl bread brown butter called carrots cheese chicken chopped clove cold cookery cooking course cover cream Cuisine dish eggs English finely fish flavour flour four France French fresh fried fruit garlic gently give grilled half heat herbs ingredients Italy juice Languedoc leave lemon liquid meat melted method minutes mixed mixture olive oil omelette once onions oven parsley peeled pepper piece pint pork possible potatoes prepared Provence purée quantity ready recipe remove restaurant roast round salad salt sauce saucepan sausage season served shallots side sieve simmer simple skin sliced soup stew stir sugar tablespoons taste thick tomatoes turn usually veal vegetables vinegar warm white wine whole wine yolks