French Country Cooking
French Country Cooking by Elizabeth David is a 2nd Revised edition published by Penguin Books in 1966. This edition, comprising 202 pages, presents a comprehensive exploration of traditional French cuisine, focusing on various culinary categories such as soups, fish, eggs, and meats. The book serves as a guide to preparing authentic dishes that reflect the regional and ethnic diversity of French cooking.
Readers will find a detailed approach to cooking that includes sections on poultry, game, vegetables, sweets, sauces, and preserves. Each chapter offers insights into the techniques and ingredients that define French culinary practices, making it a valuable resource for those interested in regional cooking. The book’s structured layout allows for easy navigation through the various topics, catering to both novice cooks and experienced chefs looking to expand their repertoire.
Official synopsis Publisher
Wine in the kitchen – Soups – Fish – Eggs – Luncheon, supper and family dishes – Meat – Poultry – Game – Vegetables – Sweets – Sauces – Preserves.
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