French Country Cooking
Elizabeth David

illustrated by John Minton

Penguin Books London 2001

stan dobry plus

str. 203

format 13 x 20 cm

waga 180 g

Książka w języku angielskim/This book is in English

 

"Her books are stunningly well written...Full of history and anecdote". Observer

"French Country Cooking" - first published in 1951 - is filled with authentic and splendid recipes drawn from across the regions of France. Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. This rich and enticing book will delight and inspire cooks everywhere. Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.