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Elizabeth David: French Provincial Cooking - Grub Street 2018
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Illustrated by Juliet Renny
Elizabeth David (1913–1992) was a British cookery writer who spent some years living in France[1] and other Mediterranean countries. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes
French Provincial Cooking was published by Michael Joseph in London in 1960.[3] The first print run sold out and the book had to be reprinted within weeks of publication.[4] The first paperback issue of the first edition was by Penguin Books in 1964. The hardback sold for one pound fifteen shillings (£1.75 in decimal terms);[5] the paperback cost seven shillings and sixpence (35½p).[6]
New editions were published in 1965, 1967 and 1970.[7] Between the editions there were reprints with minor revisions. In addition to her original five-page introduction, David wrote prefatory notes to 1977[8] and 1983 reissues
The book deals with the following topics:
French cooking in England
The cookery of the French provinces
Provence
Paris, Normandy and the Île de France
Alsace and Lorraine
Brittany and the Loire
The Savoie
Burgundy, the Lyonnais, and the Bresse
South-western France
The Bearnais and the Basque country
The Bordelais
The Perigord
The Languedoc
Kitchen equipment
Cooking terms and processes
Wine for the kitchen
Herbs, spices, condiments, etc., used in French cookery
Weights and measures
Temperatures and timing
Sauces
Hors-d'œuvre and salads
Soups
Eggs, cheese dishes and hot hors-d'œuvre
Pates and terrines, sausages, ham dishes and other pork products
Vegetables.[10]
Fish
Shell-fish and crustacea
Meat
Beef
Lamb and mutton
Fresh pork
Veal
Composite meat dishes, cassoulets, etc.
Poultry and game
The left-overs
Sweet dishes
Cookery books[
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Sist endret: 27.8.2025 kl. 19:41 ・ FINN-kode: 424149017
