Book description
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…
Why read it?
1 author picked French Provincial Cooking as one of their favorite books. Why do they recommend it?
David was one of the most famous food writers in post-World War II Europe and she introduced English readers to the cuisine that exists beyond the celebrated kitchens of the top chefs of Paris. Although the recipes are written in a more abbreviated style than one sees today, her personable stories enliven the dishes she includes so you the reader will excitedly jump right to the kitchen and get cooking.
From Clifford's list on The best books on provincial French cooking for home cooks.
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