Elizabeth David

French Country Cooking

• Gebundenes Buch

Produktbeschreibung

First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in postwar Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafs...in sea port bistros...and nowadays in cafs routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. From having lived with a French family while studying over there, she was able to bring firsthand knowledge to this short yet concise guide to provincial French cooking.

Produktdetails

• Verlag: Grub Street
• Seitenzahl: 208
• Erscheinungstermin: 14. Juli 2011
• Englisch
• Abmessung: 208mm x 139mm x 19mm
• Gewicht: 428g
• ISBN-13: 9781908117052
• ISBN-10: 1908117052
• Artikelnr.: 33141466

Inhaltsangabe

1. Preface 1: Preface to Second Edition (Revised)
2. Introduction: Introduction
3. Preface 2: Table of Equivalent Gas and Electric Oven Temperatures
4. Part 1: Batterie de Cuisine
5.
* 1: Wine in the Kitchen
* 2: The Menu
6. Part 2: Soups
7. Part 3: Fish
8. Part 4: Eggs
9. Part 5: Luncheon, Supper and Family Dishes
10.
* 1: Stuffed Cabbage Dishes
11. Part 6: Meat
12. Part 7: Poultry
13. Part 8: Game
14. Part 9: Vegetables
15.
* 1: Salads
16. Part 10: Sweets
17. Part 11: Sauces
18. Part 12: Preserves
19. Acknowledgements: Acknowledgements