French Country Cooking

ISBN-13: 9780140299779 / Angielski / Miękka / 2001 / 208 str.

Elizabeth David

Opis

Full of authentic recipes, this evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. This book shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also advice on suitable cooking utentsils and the use of wine in the kitchen.

Spis treści

• 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

O autorze

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.