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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.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Timothy Pinkham
reviewed French Provincial Cooking on February 04, 2008 French Provincial Cooking
Elizabeth David is the british equivalent of Julia Childs. They were both exploring French cuisine while living as expats in France during the 1950's (David also lived in Italy, and Greece). She gathered traditional french provincial (think simple) recipes back to England. This book, published in 1960, had the same revolutionary effect on english cooking that Child's Mastering the Art of French Cooking had on american.
It is a fun read and the recipes are quite good. The recipes are not what we're used to in modern terms though. They're more simple instructions than actual step-by-step directions. I've found this to be true in Italy too, so it may just be a cultural difference. Mainland europe doesn't have standard measurements either, i. e. tablespoons, cups, etc. They use whatever utensil or glass is on hand.
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