French Provincial Cooking - Elizabeth David [0]
Title Page
Copyright Page
Dedication
Acknowledgements
Introduction
Foreword
French Cooking in England
The Cookery of the French Provinces
Batterie de Cuisine - Kitchen Equipment
Cooking Terms and Processes
Les Aromates, etc. - Herbs, spices, condiments, etc., used in French cookery
Weights and Measures
Les Sauces - Sauces
Les Hors-d’œuvre et les Salades - Hors-d’œuvre and salads
Les Potages - Soups
Les Œufs, et les Hors-d’œuvre Chauds - Eggs, cheese dishes and hot hors-d’œuvre
La Charcuterie - Pâtés and terrines, sausages, ham dishes and other pork products
Les Légumes - Vegetables
Le Poisson - Fish
Les Coquillages et les Crustacés - Shell-fish and crustacea
Les Viandes - Meat
Plats composés de Viandes diverses, Cassoulets, etc. - Composite meat dishes, ...
Les Volailles et le Gibier - Poultry and game
Les Restes - The left-overs
Les Desserts - Sweet dishes
Cookery books
Bibliography
Index
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FRENCH PROVINCIAL COOKING
Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne. A few years after her return to England she made up her mind to learn to cook so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently, Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England. She found not only the practical side but also the literature of cookery of absorbing interest and studied it throughout her life.
Her first book, Mediterranean Food, appeared in 1950. French Country Cooking followed in 1951, Italian Food, after a year of research in Italy, in 1954, Summer Cooking in 1955 and French Provincial Cooking in 1960. These books and a stream of often provocative articles in magazines and newspapers changed the outlook of English cooks forever.
In her later works she explored the traditions of English cooking (Spices, Salt and Aromatics in the English Kitchen, 1970) and with English Bread and Yeast Cookery (1977) became the champion of a long overdue movement for good bread. An Omelette and a Glass of Wine (1984) is a selection of articles first written for the Spectator, Vogue, Nova and a range of other journals. The posthumously published Harvest of the Cold Months (1994) is a fascinating historical account of aspects of food preservation, the world-wide ice-trade and the early days of refrigeration. South Wind Through the Kitchen, an anthology of recipes and articles from Mrs David’s nine books, selected by her family and friends and by the chefs and writers she inspired, was published in 1997, and acts as a reminder of what made Elizabeth David one of the most influential and loved of English food writers.
In 1973 her contribution to the gastronomic arts was recognized with the award of the first André Simon memorial prize. An OBE followed in 1976, and in 1977 she was made a Chevalier de l’Ordre du Mérite Agricole. English Bread and Yeast Cookery won Elizabeth David the 1977 Glenfiddich Writer of the Year award. The universities of Essex and Bristol conferred honorary doctorates on her in 1979 and 1988 respectively. In 1982 she was elected a Fellow of the Royal Society of Literature and in 1986 was awarded a CBE. Elizabeth David died in 1992.
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