French Country Cooking (Cookery Library) Book + PRICE WATCH * Amazon pricing is not included in price watch

French Country Cooking (Cookery Library) Book

Full of authentic recipes, this book describes some of the regional cookery of France. It shows the 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.Read More

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  • Foyles

    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' ObserverShowing 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.

  • BookDepository

    French Country Cooking : Paperback : Penguin Books Ltd : 9780140299779 : 0140299777 : 28 Dec 2017 : Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this title explores the astonishing diversity of French cuisine.

  • Waterstones

    Showing how each area has a particular flavour for its foods, this book explores the diversity of French cuisine. It features recipes ranging from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sau

  • Pickabook

    Elizabeth David, John Minton (Illus)

  • 0140299777
  • 9780140299779
  • Elizabeth David
  • 26 April 2001
  • Penguin
  • Paperback (Book)
  • 208
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