French Provincial Cooking - Elizabeth David [247]
Modern Cookery. Eliza Acton. Longmans, Green, 1855 edition. First published 1845. An important landmark in the history of English cookery books. Miss Acton seems to have been the first English author, preceding Mrs. Beeton by some fifteen years, to give minute detail and meticulous directions as regards quantities and timing in her recipes. She had also made a study of French cookery in France as well as making use of the instruction she received from French chefs in England. The book contains a number of authentic and interesting French recipes. It was much plagiarised by subsequent cookery writers, including Isabella Beeton. This ruthless, unacknowledged pillaging of her work was much resented by Miss Acton, as indeed it is by all authors who have experienced the same treatment, including Escoffier, who refers to it in the preface of Le Guide Culinaire.
A Ramble Through Normandy or Scenes, Characters and Incidents in a Sketching Excursion through Calvados. George M. Musgrave, M.A., London, David Bogue, Fleet Street, 1855.
Beeton’s Book of Household Management. Edited by Mrs. Isabella Beeton, London, S. O. Beeton, 248 Strand, W.C.2, 1861.
Edible Mollusks of Great Britain and Ireland, with recipes for cooking them. M. S. Lovell, London, Reeve & Co., 1867.
The Book of Household Management. Mrs. Isabella Beeton. Entirely new edition. Revised, corrected, and greatly enlarged. Ward, Lock & Co., 1899.
A Little Tour in France. Henry James, London, William Heinemann, 1900.
Simple French Cooking for English Homes. Marcel Boulestin, London, William Heinemann, 1933. First published 1923.
A Second Helping or More Dishes for English Homes. Marcel Boulestin, London, William Heinemann, 1925.
Birds and Beasts of the Greek Anthology. Norman Douglas. Chapman & Hall, 1928.
Journal, 1929. Arnold Bennett. London, Cassell & Co. Ltd., 1930.
French Dishes for English Tables: Soups and Potages, Hors-d’œuvre, Salads. J. Berjane (Comtesse de—), London, Frederick Warne & Co. Ltd., 1931.
What Shall we have Today? Marcel Boulestin, London. First published 1931; William Heinemann, 1937, 2nd edition.
Having Crossed the Channel. Marcel Boulestin. William Heinemann, 1934.
Myself, My Two Countries. X. M. Boulestin. London, Cassell, 1936.
The Finer Cooking or Dishes for Parties. Marcel Boulestin, London, Cassell & Co., 1937.
Madame Bégué’s Recipes of Old New Orleans Creole Cookery. Harmanson, 333 Royal Street, New Orleans. 2nd Edition, 1937.
Provence. Ford Madox Ford, London, George Allen & Unwin Ltd., 1938.
Return to Normandy. Vivian Rowe. Evans Bros., 1951.
The Sudden View. A Mexican Journey. Sybille Bedford, London, Victor Gollancz Ltd., 1953. Re-issued as A Visit to Don Otavio, Collins, 1960.
Alsace and its Wine Gardens. S. F. Hallgarten, London, André Deutsch, 1957.
By Request. An Autobiography. André L. Simon. The Wine & Food Society, 1957.
PERIODICALS
La Cuisine des Familles. Recueil Hebdomadaire de Recettes d’Actualité très clairement expliquées, très faciles à exécuter. Rédactrice en chef, Madame Jeanne Savarin, June 1905-June 1907. A number of the most distinguished chefs and gastronomes of the day contributed to this remarkable magazine, which cost 5 centimes a copy.
Le Carnet d’Épicure. Revue illustrée des Arts de la Table Littéraire, Philosophique et Gourmande, with English Translations of Escoffier’s New Recipes. Editor-in-Chief, Th. Gringoire, 24 Johnson Street, Westminster. Monthly publication directed at professional chefs, restaurateurs and hôteliers. 1912-1914. Most of the well-known French chefs of the day, the majority of them working in England, contributed to this magazine, in the publication of which Escoffier was the leading spirit. It was 9d. a copy in England and Fr. 1.25 in France.
Les Feuillets Occitans. La Gastronomie Méridionale. Special number of this monthly publication devoted to the local cookery of the Languedoc, the Roussillon and the Pays d’Oc. Edited by Prosper Montagné, 1927.
La Table. Le Magazine de la Gastronomie Française. (1) Hiver 1931-1932.