French Country Cooking - first published in 1951 - is filled with
Elizabeth David's authentic recipes drawn from across the regions of
France. 'Her books are stunningly well written ... full of history and
anecdote' Observer Showing how each area has a particular and unique
flavour for its foods, derived as they are from local ingredients,
Elizabeth David explores the astonishing diversity of French cuisine.
Her recipes range from the primitive pheasant soup of the Basque country
to the refined Burgundian dish of hare with cream sauce and chestnut
puree. French Country Cooking is Elizabeth David's rich and enticing
cookbook that will delight and inspire cooks everywhere. Elizabeth David
(1913-1992) is the woman who changed the face of British cooking. Having
travelled widely during the Second World War, she introduced post-war
Britain to the sun-drenched delights of the Mediterranean and her
recipes brought new flavours and aromas into kitchens across Britain.
After her classic first book Mediterranean Food followed more
bestsellers, including French Country Cooking, Summer Cooking, French
Provincial Cooking, Italian Food, Elizabeth David's Christmas and At
Elizabeth David's Table.
