"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.

About the Author

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

Reviews

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.