French Provincial Cooking - Elizabeth David [246]
La Cuisine, de Chez Nous: (1) Le Bourbonnais. (2) Le Nivernais-Morvan. Roger Lallemand. Imprimerie Régionale R. Gentil, Gannat (Allier), 1954, 1955.
Un Gastronome se Penche sur son Passé. Simon Arbellot, Paris, Éditions Colombier, 1955.
Les Sauces. Recettes et Conseils Pratiques. Collection Cuisine et Vins de France. Compagnie Parisienne d’Éditions techniques et commerciales, 94 Faubourg St. Honoré, 1957.
Manuel des Poissonniers. Édité par le Comité National Pour La Consommation du Poisson, 11 rue Anatole de la Forge, Paris, 1957.
ENGLISH TRANSLATIONS OF FRENCH COOKERY AND OTHER BOOKS
The French Family Cook. Being a complete system of French Cookery. Translated from the French. London. Printed for J. Bell, 148 Oxford Street, nearly opposite New Bond Street, 1793.
A Guide to Modern Cookery. G. A. Escoffier, with an introduction by Eugène Herbodeau. Heinemann, 1957. First published 1907. This translation of the Guide Culinaire is rather stilted and occasionally lapses into absurdity. All the same, and in spite of the fact that many of the recipes are now out of date, it remains a most valuable book of reference and, incidentally, provides some details of the eating habits of the time which, to us, already seem almost archaic. But, as Herbodeau very rightly says in his preface, ‘There is a much greater difference between the recipes of Carême and those of Escoffier than between Escoffier’s original recipes and our modern, less rich, adaptations.’
Clarisse, or The Old Cook. Translated from the French by Elise Vallée, with a preface by A. B. Walkley. London, Methuen & Co., 1926.
The New French Cooking. Paul Reboux. Translated by Elizabeth Lucas. Thornton Butterworth, 1927. Re-issued under the title Food for the Rich, by Blond, 1958.
French Cooking for Everywoman. Marcellys. Translated from Les Recettes de Grandmère. London, Country Life Ltd., 20 Tavistock Street, W.C.2, 1930.
L’Art Culinaire. Henri Pellaprat. First English translation circa 1930.
Good Fare: A Code of Cookery. Édouard de Pomiane. Translated by Blanche Bowes and edited by Doris Langley Moore, from Le Code de la Bonne Chère. Gerald Howe Ltd., 23 Soho Square, W.1, 1932.
Letters from Madame de Sévigné. Selected and translated by Violet Hammersley. London, Secker & Warburg, 1955. The letters in this edition run from 1648 to 1695.
Cooking in 10 Minutes: or the Adaptation to the Rhythm of our Time. Édouard de Pomiane. Translated by Peggie Benton. Bruno Cassirer, Oxford, 1948. Reprinted 1956.
Close to Colette. Maurice Goudeket, Seeker & Warburg, 1956.
Fine Bouche: A History of the Restaurant in France. Pierre Andrieu. Translated from the French by Arthur L. Haywood. London, Cassell, 1956.
ENGLISH PUBLICATIONS REFERRED TO IN THE TEXT
The Modern Cook. By Mr. Vincent La Chapelle, Chief Cook to the Right Honourable The Earl of Chesterfield. London. Printed for the author and sold by Nicholas Prevost, at the Ship over-against Southampton Street, in the Strand. 3 vols. 1733. Dedicated to the Earl of Chesterfield. La Chapelle was subsequently Chef de Cuisine to the Prince of Orange and Nassau. His book was translated into French and published at The Hague in 1735 under the title Le Cuisinier Moderne. This version was dedicated to the Prince of Orange.
The Cook’s Paradise, being William Verral’s 'Complete System of Cookery’. Published in 1759. Reprint, with Thomas Gray’s cookery notes in holograph, and Introduction and Appendices by R. L. Mégroz. London, 1948. The Sylvan Press, 24 Museum Street, W.C.1.
The Cook’s Oracle. William Kitchiner, M.D. A new edition, London, 1829. Printed for Cadell & Co., Edinburgh; Simpkin & Marshall, and G. B. Whittaker, London; and John Cumming, Dublin. The preface to the 7th edition of this book is dated 1823.
The French Cook. A system of Fashionable and Economical Cookery for the Use of English Families. Louis Eustache Ude. Ci-devant cook to Louis XVI and the Earl of Sefton, and late steward to His Royal Highness the Duke of York. Ninth edition, enlarged. London, W.