French Provincial Cooking - (Penguin Twentieth-Century Classics) by Elizabeth David (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"First published in Great Britain by Michael Joseph 1960"--T.p. verso.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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, <b>French Provincial Cooking</b> is a scholarly yet straightforward celebration of the traditions of French regional cooking. <p/>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.<p/><br></br><p><b> About the Author </b></p></br></br>Elizabeth David (1913-1992) published eight books during her lifetime, from the evocative <b>Book of Mediterranean Food</b> in ration-bound 1950 to the masterly <b>English Bread and Yeast Cookery</b> in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. <b>French Provincial Cooking</b> and <b>Italian Food</b> were reissued as Penguin Twentieth-Century Classics in 1999.
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