French Provincial Cooking

Elizabeth David (Autor)

Buch | Softcover

544 Seiten

1999
Penguin Books Ltd (Verlag)
978-0-14-118153-0 (ISBN)

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First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.

Erscheint lt. Verlag	25.2.1999
Illustrationen	Juliet Renny
Vorwort	Julia Child
Verlagsort	London
Sprache	englisch
Maße	129 x 196 mm
Gewicht	394 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-14-118153-2 / 0141181532
ISBN-13	978-0-14-118153-0 / 9780141181530
Zustand	Neuware