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. |
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Page
... flour sieved lb. plain flour sieved 2 oz . plain flour sieved 1 oz . plain flour sieved oz . plain flour sieved lb. dry grated cheese lb. rice , raw American = approx . 2 cups solidly packed approx . 1 cup solidly packed = approx . 1 ...
... flour sieved lb. plain flour sieved 2 oz . plain flour sieved 1 oz . plain flour sieved oz . plain flour sieved lb. dry grated cheese lb. rice , raw American = approx . 2 cups solidly packed approx . 1 cup solidly packed = approx . 1 ...
Page 26
... flour , although it may well be enriched with Calvados , the cider brandy of Normandy . The quality of this famous Calvados varies enormously ( the most reputed comes from the Vallée d'Auge , one of the chief cider districts ) and it is ...
... flour , although it may well be enriched with Calvados , the cider brandy of Normandy . The quality of this famous Calvados varies enormously ( the most reputed comes from the Vallée d'Auge , one of the chief cider districts ) and it is ...
Page 39
... flour fried in butter , a terrine of rabbit and cold meats . " The chamois had been put to marinate , and would be cooked some days later for other guests . ' We all carried away with us the happiest memory of this beautiful country of ...
... flour fried in butter , a terrine of rabbit and cold meats . " The chamois had been put to marinate , and would be cooked some days later for other guests . ' We all carried away with us the happiest memory of this beautiful country of ...
Page 42
... flour added in order to enable the quenelles to keep their shape when moulded , and to stand up to being set out on the counters and displayed in the windows for sale . This variety of quenelle tends to be stodgy , nothing much more in ...
... flour added in order to enable the quenelles to keep their shape when moulded , and to stand up to being set out on the counters and displayed in the windows for sale . This variety of quenelle tends to be stodgy , nothing much more in ...
Page 71
... flour and water with a few drops of vinegar , called a blanc . The object is to prevent the food so cooked from discolouring . In household cooking a blanc is more often than not replaced simply by acidulated water . A blanc is not to ...
... flour and water with a few drops of vinegar , called a blanc . The object is to prevent the food so cooked from discolouring . In household cooking a blanc is more often than not replaced simply by acidulated water . A blanc is not to ...
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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