French Provincial Cooking

"Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way". (Gary Rhodes, "The Times"). "French Provincial Cooking" - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelette's, souffles, soups and salads, it also offers more complex fare such as pates, cassoulets, roasts and puddings. Readable, inspiring and entertainingly informative, "French Provincial Cooking" is the perfect place to go for anyone wanting to bring a little France into their home. "A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic". (Jilly Cooper, "Sunday Express"). Elizabeth David is the woman who changed the face of British cooking. 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.