French Provincial Cooking - Elizabeth David [249]
Boulangerie d’Aujourdhui. Félix Urbain-Dubois, avec la collaboration de Louis Champeault, Professeur à l’École de Boulangerie des Grands Moulins de Paris. Éditions Joinville, 48 rue Monsieur le Prince, Paris 6ième. Third edition 1956. Explains the technical processes of French bread making, plain and fancy. Includes cake and pastry recipes and a few French regional bakery specialities. For the same subject see also Emile Dufour’s book (1935) noted above.
Traditional Recipes of the Provinces of France. Edited by Curnonsky. W. H. Allen 1961.
Translation in one volume, and including the original colour photographs, of the regional recipes from Recettes et Paysages de France (see page 468).
Larousse Gastronomique. English translation and adaptation of Prosper Montagné’s great work of reference. Paul Hamlyn 1962.
Some of the original text has been modified, cut, or replaced with new material. The new English colour photographs lack the authenticity of the French originals. On the whole however the transposition into English of this very complex work has been creditably accomplished.
Cooking with Pomiane. Translated and adapted by Peggie Benton from Dr. Edouard de Pomiane’s Radio Cuisine books. Faber & Faber 1962.
Dr. de Pomiane’s recipes have been admirably transposed into English usage and the spirit of his writing accurately conveyed by Peggie Benton. An entrancing book to read, and to cook from a highly instructive and successful one.
Meat at any Price. Translation and adaptation by Peggie Benton of Viande à Tous Prix by Ninette Lyon. Faber & Faber 1963. Recipes sketchy, but Mrs. Benton’s explanations concerning the comparative French and English joints of meat and her notes on the cheaper cuts and ways of cooking them are valuable.
Mastering the Art of French Cooking. Vol. 1. Simone Beck, Louisette Bertholle, Julia Child. Cassell & Co. 1963 (original American edition, Knopf 1961). Penguin edition 1966.
A very remarkable work indeed, dealing mainly with the finer French cooking. The techniques explained, and more authentically and fully explained than in any previous cookery book in the English language, are applicable to all French cooking of whatever category. The book is illustrated with instructive line drawings. An important reference book for every serious cook, amateur or professional.
La Cuisine Provençale de Tradition Populaire. René Jouveau. Éditions du Message Berne 1963.
The author of this very interesting book is the son of Maurice Jouveau, one of the successors of Frédéric Mistral as leader of the Félibrige writers of the Provençal revival movement.
René Jouveau has concerned himself mainly with the food and the cooking, the wines, the produce, and the traditional festival customs of the country people of Provence in the 19th century. In a sense the book could be described as the kitchen supplement to the work of the Félibrige writers, for René Jouveau has researched into the composition of almost every dish mentioned, and into the origins of every piece of ancient food lore recorded by Mistral and his circle of Provençal poets and writers.
Odeurs de Forêt et Fumets de Table. Charles Forot. Frontispice de Jean Chièze. Imprimerie Volle. Privas. 1963. Recollections of pre-1914 peasant and farmhouse cooking and gastronomy in the Vivarais and the Ardèche, with special reference to the works of Olivier de Serres, father of modern French horticulture and famous native son of the Ardèche. Some beautiful and unique recipes embodied in the text.
Cinq Mille Ans À Table. Georges et Germaine Blond. 483 pp. Publisher and printer not disclosed. Undated. Circa 1965. A luxuriously produced and well written although necessarily sketchy history of food and cookery with special reference to the origins and evolution of the famous dishes of France. Illustrated with scores of high quality black and white reproductions, imaginatively chosen, of contemporary paintings, engravings, drawings,