French country cooking

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French country cooking
Elizabeth David
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Last edited by ImportBot
November 2, 2021 | History

French country cooking

  • 0 Ratings
  • 5 Want to read
  • 2 Currently reading
  • 0 Have read

A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.

Publish Date
Publisher
Grub Street
Language
English
Pages
202

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Previews available in: English

Edition Availability
Cover of: French country cooking
French country cooking
2011, Grub Street
in English
Cover of: French Country Cooking (Penguin Classics)
French Country Cooking (Penguin Classics)
January 5, 1988, Penguin (Non-Classics)
in English
Cover of: French Country Cooking
French Country Cooking
September 17, 1987, Dorling Kindersley Publishers Ltd
Paperback - New Ed edition

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Book Details


Edition Notes

Originally published: London : John Lehmann, 1951.

Includes index.

Published in
London

Classifications

Dewey Decimal Class
641.5944
Library of Congress
TX719

The Physical Object

Pagination
202 p.
Number of pages
202

ID Numbers

Open Library
OL27130481M
ISBN 10
1908117052
ISBN 13
9781908117052
OCLC/WorldCat
743471944

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
November 2, 2021 Edited by ImportBot import existing book
June 21, 2021 Edited by Drini Merge works
August 21, 2020 Edited by ImportBot import existing book
July 17, 2019 Created by MARC Bot Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record