French country cooking

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French country cooking
Elizabeth David
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Last edited by Drini
June 21, 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
Horizon Press
Language
English
Pages
247

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Previews available in: English

Edition Availability
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
Cover of: French country cooking
French country cooking
1952, Horizon Press
in English

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Book Details


Edition Notes

Published in
New York

Classifications

Dewey Decimal Class
641.5944
Library of Congress
TX719 .D28 1952

The Physical Object

Pagination
247 p.
Number of pages
247

ID Numbers

Open Library
OL6107102M
LCCN
52001516
OCLC/WorldCat
1596570

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History

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June 21, 2021 Edited by Drini Merge works
September 18, 2020 Edited by MARC Bot import existing book
December 11, 2010 Edited by ImportBot Found a matching Library of Congress MARC record
December 9, 2009 Edited by WorkBot link works
April 1, 2008 Created by an anonymous user Imported from Scriblio MARC record