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French Provincial Cooking PDF

690 Pages·2008·4.7 MB·English
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Table of Contents Title Page Copyright Page Dedication Acknowledgements Introduction Foreword French Cooking in England The Cookery of the French Provinces Batterie de Cuisine - Kitchen Equipment Cooking Terms and Processes Les Aromates, etc. - Herbs, spices, condiments, etc., used in French cookery Weights and Measures Les Sauces - Sauces Les Hors-d’œuvre et les Salades - Hors-d’œuvre and salads Les Potages - Soups Les Œufs, et les Hors-d’œuvre Chauds - Eggs, cheese dishes and hot hors- d’œuvre La Charcuterie - Pâtés and terrines, sausages, ham dishes and other pork products Les Légumes - Vegetables Le Poisson - Fish Les Coquillages et les Crustacés - Shell-fish and crustacea Les Viandes - Meat Plats composés de Viandes diverses, Cassoulets, etc. - Composite meat dishes, ... Les Volailles et le Gibier - Poultry and game Les Restes - The left-overs Les Desserts - Sweet dishes Cookery books Bibliography Index FOR THE BEST IN PAPERBACKS, LOOK FOR THE FRENCH PROVINCIAL COOKING Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne. A few years after her return to England she made up her mind to learn to cook so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently, Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England. She found not only the practical side but also the literature of cookery of absorbing interest and studied it throughout her life. Her first book, Mediterranean Food, appeared in 1950. French Country Cooking followed in 1951, Italian Food, after a year of research in Italy, in 1954, Summer Cooking in 1955 and French Provincial Cooking in 1960. These books and a stream of often provocative articles in magazines and newspapers changed the outlook of English cooks forever. In her later works she explored the traditions of English cooking (Spices, Salt and Aromatics in the English Kitchen, 1970) and with English Bread and Yeast Cookery (1977) became the champion of a long overdue movement for good bread. An Omelette and a Glass of Wine (1984) is a selection of articles first written for the Spectator, Vogue, Nova and a range of other journals. The posthumously published Harvest of the Cold Months (1994) is a fascinating historical account of aspects of food preservation, the world-wide ice-trade and the early days of refrigeration. South Wind Through the Kitchen, an anthology of recipes and articles from Mrs David’s nine books, selected by her family and friends and by the chefs and writers she inspired, was published in 1997, and acts as a reminder of what made Elizabeth David one of the most influential and loved of English food writers. In 1973 her contribution to the gastronomic arts was recognized with the award of the first André Simon memorial prize. An OBE followed in 1976, and in 1977 she was made a Chevalier de l’Ordre du Mérite Agricole. English Bread and Yeast Cookery won Elizabeth David the 1977 Glenfiddich Writer of the Year award. The universities of Essex and Bristol conferred honorary doctorates on her in 1979 and 1988 respectively. In 1982 she was elected a Fellow of the Royal Society of Literature and in 1986 was awarded a CBE. Elizabeth David died in 1992. PENGUIN BOOKS Published by the Penguin Group Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, U.S.A. Penguin Group (Canada), 90 Eglinton Avenue East, Suite 700, Toronto, Ontario, Canada M4P 2Y3 (a division of Pearson Penguin Canada Inc.) Penguin Books Ltd, 80 Strand, London WC2R 0RL, England Penguin Ireland, 25 St Stephen’s Green, Dublin 2, Ireland (a division of Penguin Books Ltd) Penguin Group (Australia), 250 Camberwell Road, Camberwell, Victoria 3124, Australia (a division of Pearson Australia Group Pty Ltd) Penguin Books India Pvt Ltd, 11 Community Centre, Panchsheel Park, New Delhi -110 017, India Penguin Group (NZ), 67 Apollo Drive, Rosedale, North Shore 0632, New Zealand (a division of Pearson New Zealand Ltd) Penguin Books (South Africa) (Pty) Ltd, 24 Sturdee Avenue, Rosebank, Johannesburg 2196, South Africa Penguin Books Ltd, Registered Offices: 80 Strand, London WC2R 0RL, England First published in Great Britain by Michael Joseph 1960 First published in the United States of America by Harper & Row, Publishers, Inc. 1962 Published in Penguin Books (U.K.) 1964 Published in Penguin Books (U.S.A.) 1964 Published with revisions 1967, 1970 This edition with a new foreword by Julia Child published in Penguin Books (U.S.A.) 1999 10 Copyright Elizabeth David, 1960, 1962, 1967, 1970 Foreword copyright Julia Child, 1999 All rights reserved eISBN : 978-1-10150123-8 The scanning, uploading and distribution of this book via the Internet or via any other means without the permission of the publisher is illegal and punishable by law. Please purchase only authorized electronic editions, and do not participate in or encourage electronic piracy of copyrighted materials. Your support of the author’s rights is appreciated. http://us.penguingroup.com To P. H. with love Acknowledgements So many people have helped me in so many ways with the compiling and the production of this book—some with advice and material, others with technical assistance, typing, indexing, proof-reading—that the acknowledgements which I should like to make to all these friends would fill a number of pages. But I have only a limited space, so I must restrict myself, first of all, to thanking Miss Audrey Withers, for so many years editor of Vogue, for making it possible for me to go to France on several journeys to collect material for cookery articles subsequently published in the magazine. It is these articles, with a number published in House and Garden between 1956 and 1959, which form the nucleus of this book. Other material and recipes republished here first appeared in The Sunday Times, Harper’s Bazaar, The Wine and Food Society Quarterly, Harrods Food News and Wine, edited by T. A. Layton. M. André Simon very kindly gave me permission to reprint an article by Mrs. Belloc Lowndes which first appeared in The Wine and Food Society Quarterly, and Messrs. A. D. Peters to include an extract from Marcel Boulestin’s Myself, My Two Countries, published by Cassell & Co. Messrs. Martin Secker & Warburg have also kindly allowed me to reprint a passage from Maurice Goudeket’s Close to Colette, and Mr. Vivian Rowe has generously permitted me to reproduce an excerpt from Return to Normandy, published by Messrs. Evans Brothers. Lastly, it would be ungrateful of me to miss this opportunity of thanking my friend Doreen Thornton for driving me, with much patience and care, on many rather arduous journeys around and across France in search of good food and interesting regional recipes.

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Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has h
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