French Provincial Cooking

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.

Author: Elizabeth David

Publisher: Penguin

ISBN: 9780141181530

Category: Cooking

Page: 544

View: 225

First 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.

French Provincial Cooking

Cookery of the French Provinces - Kitchen equipment - Cooking terms - Wine for the kitchen - Sauces - Hors-D'oevre and salads - Pates - Sausages - Ham dishes - Vegetables - Fish - Meat - Poultry and game - Left-overs - Sweet dishes.

Author: Elizabeth David

Publisher:

ISBN: 9781904943716

Category: Cooking

Page: 519

View: 202

Cookery of the French Provinces - Kitchen equipment - Cooking terms - Wine for the kitchen - Sauces - Hors-D'oevre and salads - Pates - Sausages - Ham dishes - Vegetables - Fish - Meat - Poultry and game - Left-overs - Sweet dishes.

French Country Cooking

French Country Cooking is 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.

Author: Elizabeth David

Publisher: Penguin UK

ISBN: 1405917350

Category: Cooking

Page: 208

View: 647

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is 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. 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.

French Provincial Cuisine

Pictures by a specialist in culinary photography embellish recipes for omelettes, pates, tarts, soups, desserts, and meat, fish, poultry, and game dishes that represent the essence of French country cooking

Author: Christian Délu

Publisher: Barrons Educational Series Incorporated

ISBN:

Category: House & Home

Page: 190

View: 450

Pictures by a specialist in culinary photography embellish recipes for omelettes, pates, tarts, soups, desserts, and meat, fish, poultry, and game dishes that represent the essence of French country cooking

Summer Cooking

Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients.

Author: Elizabeth David

Publisher: Penguin UK

ISBN: 1405913983

Category: Cooking

Page: 272

View: 308

Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. '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.

The Cooking of Provincial France

An introduction to the cooking of France includes a recipe book and a kitchen guide bound separately

Author: Mary Frances Kennedy Fisher

Publisher: Little Brown & Company

ISBN: 9780316262507

Category: House & Home

Page: 208

View: 514

An introduction to the cooking of France includes a recipe book and a kitchen guide bound separately

Mastering the Art of French Cooking Volume 2

Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

Author: Julia Child

Publisher: Knopf

ISBN: 0307958183

Category: Cooking

Page: 648

View: 834

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

French Country Cooking

Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world.

Author: Françoise Branget

Publisher: Simon and Schuster

ISBN: 1611458587

Category: Cooking

Page: 296

View: 729

Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history.”

An Omelette and a Glass of Wine

This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing ...

Author: Elizabeth David

Publisher: Grub Street Cookery

ISBN: 1909808504

Category: Cooking

Page: 320

View: 483

A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food

Provencal

This unique collection of recipes encapsulates the beauty and simplicity of Provençal French cooking. Taking influence from Italy, as well as North Africa, acclaimed chef Alex Jackson's recipes are truly delightful.

Author: Alex Jackson

Publisher: Rizzoli Publications

ISBN: 1911641123

Category: Cooking

Page: 256

View: 903

This unique collection of recipes encapsulates the beauty and simplicity of Provençal French cooking. Taking influence from Italy, as well as North Africa, acclaimed chef Alex Jackson's recipes are truly delightful. Through a love of French food and culture, Alex escapes the bustle of his east London restaurant, Sardine, cooking and reading recipe books about the dishes of Provence. Alex serves much adored feasts inspired by his reading and dreaming, and, in this book, he reveals how you too can feast on simple, fresh dishes at home. Organized by season, at the end of each chapter Alex includes a grand bouffe, a set menu for a feast. The certain satisfaction in cooking a set menu in a restaurant translates wonderfully to the home cook who seeks to escape with our chef, and to create their own bonne fête. It opens up many options--large format dishes, whole fish, and joints of meat, more complicated processes, economies of scale, and above all, a feeling, somehow, that this is the way that eating is supposed to be. It's also an exercise in composition, a challenge to ensure that the menu reads beautifully, flows right, and eats even better, as well as an opportunity to shoehorn all the best ingredients of the moment into one evening's cooking. Alex has included a selection of recipes for each season, from Bouillabaisse, and Autumnal Grand Aïoli to Aligot Géant, and an Easter feast, most of these menus revolve around a central celebratory dish, and so the joy for the home cook is in the knowledge that their evening will be a success, and certainly much less work, if they cut a course here or there. Ultimately the soul of the home-cooked meal lies not only in a sense of achievement for the cook, but moreover in the satisfaction of bringing a basketful of ingredients, and a group of good friends, to the table. Recipes will run in seasonal order. Provençal promises to reignite a love affair with French provincial cooking--its multitude of influences, and its focus on seasonal eating, and, ultimately, an attitude to food which centers around sharing and enjoying food.

The Country Cooking of France

Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic.

Author: Anne Willan

Publisher: Chronicle Books

ISBN: 145210767X

Category: Cooking

Page: 392

View: 714

Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

At Elizabeth David s Table

Author: Elizabeth David

Publisher: Penguin UK

ISBN: 1405944331

Category: Cooking

Page: 384

View: 433

At Elizabeth David's Table is the very best from the woman who who changed the face of British cooking. Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout. Published to celebrate the 60th anniversary of Elizabeth's first book, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Interspersed throughout At Elizabeth David's Table are some of Elizabeth's short essays - from how to cook 'fast and fresh' using store cupboard ingredients, to evocative portraits of French and Italian markets. '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.

French Country Cooking

A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. “Francophiles, this book is pure Gallic food porn.” ...

Author: Mimi Thorisson

Publisher: Clarkson Potter

ISBN: 0553459597

Category: Cooking

Page: 336

View: 605

A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. “Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

Italian Food

Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ...

Author: Elizabeth David

Publisher:

ISBN: 9781911621294

Category: Cooking, Italian

Page: 406

View: 675

Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organized by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savored. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

Simple French Food

Presents recipes for a wide variety of dishes, sauces, and desserts representing the full range of French regional cooking.

Author: Richard Olney

Publisher: Houghton Mifflin Harcourt

ISBN: 0544242203

Category: Cooking

Page: 455

View: 234

Presents recipes for a wide variety of dishes, sauces, and desserts representing the full range of French regional cooking.

South Wind Through the Kitchen

. . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler

Author: Elizabeth David

Publisher: Grub Street Cookery

ISBN: 1909808539

Category: Cooking

Page: 400

View: 609

A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth’s many friends were invited to select their favorite articles and recipes. The names of the contributors—who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan—appear after the pieces they had chosen along with their notes. The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David’s books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. “The doyenne of food writers . . . a touching eulogy compiled by those who loved her . . . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler


A Book of Mediterranean Food

Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. ...

Author: Elizabeth David

Publisher: Penguin UK

ISBN: 1405917369

Category: Cooking

Page: 240

View: 905

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 'Britain's most inspirational food writer' INDEPENDENT _______ Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. With delicious dishes including . . . - Tomato and Shellfish Soup - Greek Spinach Pie - Toulouse-Style Cassoulet - Valencian Paella - Turkish Salad Dressing - Syrian Fish Sauce . . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. _______ 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday '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

French Vegetarian Cooking

This stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France.

Author: Paola Gavin

Publisher: Rowman & Littlefield

ISBN: 1590772695

Category: Cooking

Page: 336

View: 862

This stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France. Represented within are French provincial, regional and local specialties from Flanders to Provence that showcase the vast range of flavors to be found in French cuisine. Vegetarian food is nothing new to France where vegetables have always been treated with great respect. In the Middle Ages, after France suffered many famines; cereals, dried beans, roots, and herbs formed the basis of the peasant diet. French cooking as we know it today did not evolve until after Catherine de Medici married the Dauphin and brought her Italian chefs to France. This book is a personal collection of regional vegetarian dishes from all over France; their influences range from Flemish and German cuisine in the north to Spanish and Italian in the south. Within you will find gratins from Savoie, lentil dishes from Languedoc, wine-based dishes from Burgundy and ratatouille from Provence. These concise and easy-to-follow recipes bring the famed cuisine of France to your vegetarian kitchen.

Rustic French Cooking Made Easy

Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French.

Author: Audrey Le Goff

Publisher: Page Street Publishing

ISBN: 1624148646

Category: Cooking

Page: 176

View: 152

Cook Your Way Through France with Simple, Delicious Recipes Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble. Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master. With friendly instructions and easy-to-find ingredients, you’ll soon feel right at home with French cooking.