French Provincial Cooking - Elizabeth David [248]
The Wine and Food Society Quarterly, Edited by André L. Simon, President of the Wine and Food Society, 1934-59.
La France à Table. Gastronomie et Tourisme. A magazine founded in 1934 by Curnonsky and the publisher Praget; it appeared every two months. Publication was suspended during the 1939-1945 war and resumed in 1949. Each number deals with tourism and regional cookery in one particular province of France. 11 rue Quentin-Bauchart, Paris 8e.
Cuisine et Vins de France. Monthly magazine founded by Curnonsky. January 1950-1959. 94 Faubourg Saint-Honoré (Place Beauvau), Paris 8e.
GUIDES
Guide Michelin. Yearly publication. Pneu Michelin, Services de Tourisme, 79 Boulevard Péreire, Paris 17.
Guide des Touristes Gastronomes. Réalisé sous la direction de Simon Arbellot, de l’Académie des Gastronomes. Kléber-Colombes. Yearly publication. Éditions Taride, 154 Boulevard St. Germain, Paris VIe.
The Gourmet’s Guide to Europe. Lieut.-Colonel Newnham-Davis and Algernon Bastard. Edited by the former; London, Grant Richards, 1903. This famous book by a celebrated gourmet of the day (Col. Newnham-Davis was a regular contributor on gastronomic subjects to the Pall Mall magazine) includes a chapter on eating in French provincial towns.
La France Gastronomique. Guide des merveilles culinaires et des bonnes auberges Françaises. Curnonsky et Marcel Rouff, Paris, F. Rouff, Éditeur, 148 Rue de Vaugirard.
L’Alsace. 1921.
L’Anĵou. 1921.
Le Béarn. 1922.
Bordeaux, Le Bordelais el Les Landes. 1924
La Bourgogne. 1923.
La Bretagne. 1923.
Le Périgord. 1923.
La Provence. 1923.
La Savoie. 1923.
La Touraine. 1922.
The Yellow Guides for Epicures. Paris. The Environs of Paris and Normandy. Curnonsky and Marcel Rouff. Thornton Butterworth Ltd., 15 Bedford Street, London, W.C.2, 1926.
What to Eat and Drink in France. Austin de Croze. (Translation by the author of Le Trésor Gastronomique de France.) London, Frederick Warne, 1931.
Le Trésor Gastronomique de France. Repertoire complet des specialités gourmandes des trente-deux provinces de France. Austin de Croze, Paris, Librairie Delagrave, 1933. First published 1929.
BIBLIOGRAPHIES
Bibliotheca Gastronomica. A Catalogue of Books and Documents on Gastronomy. Compiled and annotated by André L. Simon, President of the Wine and Food Society. London, The Wine and Food Society, 1953.
Bibliographie Gastronomique. G. Vicaire. First published 1890. Second edition published by Derek Verschoyle, Academic and Bibliographical Publications Ltd., London, 1954. Now distributed by André Deutsch, 12-14 Carlisle Street, London, W.1.
ADDITIONAL BOOK LIST 1977
Traité Pratique de Panification Française et Parisienne. E. Dufour, boulanger, 1935. Fourth edition (revised and brought up to date)circa 1947. Published and sold by the author, Emile Dufour, Villeneuve-les-Bordes, Seine-et-Marne, France. Present edition (1957) printed by the S.G.I.C. 71 rue de Rennes, Paris. A valuable treatise, by a professional baker, on the constituents, the mixing, leavening, kneading, baking and sale of French household and fancy bread, croissants and brioches. Useful illustrations of bakery equipment and processes of bread mixing and baking.
A Book of Mediterranean Food. Elizabeth David. John Lehmann 1950. Penguin edition (revised) 1955. 2nd Penguin edition (re-revised) 1965. John Lehmann edition (revised as for 1955 Penguin edition) issued by Macdonald, 1958.
French Country Cooking. Elizabeth David. John Lehmann 1951. Penguin edition (revised) 1959. John Lehmann edition (revised) issued by Macdonald 1958.
Le Poisson dans la Cuisine Française. H-P Pellaprat Flammarion 1954. La Cuisine Familiale. H-P Pellaprat. Flammarion. 1955. Pellaprat was one of the great teaching chefs of the 20th century. These two volumes are concerned with family and household cooking