French country cooking

by Elizabeth David

Members	Reviews	Popularity	Average rating	Mentions
388	6	65,390	(4.15)	6
Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of Italian Food, Ice for All Seasons and Summer Cooking.

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Member:	BarbaraClements
Title:	French country cooking
Authors:	Elizabeth David
Info:	Penguin
Collections:	Your library
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French Country Cooking by Elizabeth David

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From 1951, a little book that started a revolution in food in theory, but the result, at least in England, really wasn't noticed. (

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JayLivernois | Dec 8, 2012 |

Elizabeth David's (1913 - 1992) second book, published in 1951, hot on the heels of Mediterranean Food. The talk of France takes one straight to the market, with 1950s housewives choosing their meat or whatever and some of the period notes are a joy, such as discussion of a new French butcher's just opened in Harrods. Interestingly, whereas most chapters are headed Soup, Fish, Meat, Game or the like, there is a whole section on Stuffed Cabbage Dishes.

Carrie.deSilva | Aug 28, 2011 |

It's not just because she's Elizabeth David. This really is a wonderful book. Evocative, dramatic in an understated way. (

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mcglothlen | Apr 25, 2007 |

another one to drool over. (

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overthemoon |

1st penguin ed. 75.

kitchengardenbooks | Apr 29, 2009 |

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Author name	Role	Type of author	Work?	Status
Elizabeth David	—	primary author	all editions	calculated
Minton, John	Illustrator	secondary author	some editions	confirmed

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Belongs to Publisher Series

Penguin Handbooks (PH43)

Is contained in

The Penguin Elizabeth David Cookery Book Set: French Provincial Cooking, Mediterranean Food, French Country Cooking, Summer Cooking & Italian Food by Elizabeth David

Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking by Elizabeth David

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Shaking a Leg: Collected Journalism and Writings by Angela Carter

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▾Book descriptions

Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of Italian Food, Ice for All Seasons and Summer Cooking.

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