French Provincial Cooking
French Provincial Cooking by Elizabeth David, published by Penguin in February 1999, is a comprehensive exploration of the culinary traditions of provincial France. This later printing edition spans 544 pages and is presented in English. In this work, David delves into the authentic flavors and textures of regional cuisines from areas such as Alsace, Provence, Brittany, and the Savoie, offering readers a rich understanding of French cooking.
Readers will find a blend of cooking ideas and recipes that reflect the time-honored traditions of French regional cuisine. The book serves as both a scholarly resource and a straightforward guide, celebrating the history and cultural significance of these culinary practices. With its focus on cooking and regional specialties, French Provincial Cooking invites readers to appreciate the depth and diversity of French gastronomy.
Official synopsis Publisher
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.
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