Table of Contents

• Preface 1: Note to 1977 Edition
• Preface 2: Note to 1983 Edition
• Introduction: Introduction
• Part 1: French Cooking in England
• Part 2: The Cookery of the French Provinces
• • 1: Provence
  • 2: Paris, Normandy and the Ile de France
  • 3: Alsace and Lorraine
  • 4: Brittany and the Lôire
  • 5: The Savoie
  • 6: Burgundy, The Lyonnais, and the Bresse
  • 7: The Béarnais and the Basque Country
  • 8: The Bordelais
  • 9: The Périgord
  • 10: The Languedoc
• Part 3: Batterie de Cuisine
• Part 4: Cooking Terms and Processes
• Part 6: Les Aromates, etc.
• Part 7: Weights and Measures
• Part 8: Sauces
• Part 9: Hors-d’Œuvre and Salads
• Part 10: Soups
• Part 11: Eggs, Cheese Dishes and Hot Hors-d’Œvre
• Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products
• Part 13: Vegetables
• Part 14: Fish
• Part 15: Shell-Fish and Crustacea
• Part 16: Meat
• • 1: Beef
  • 2: Lamb and Mutton
  • 3: Fresh Pork
  • 4: Veal
• Part 17: Composite Meat Dishes, Cassoulets, etc.
• Part 18: Poultry and Game
• Part 19: The Left-Overs
• Part 20: Sweet Dishes
• Part 21: Cookery Books
• Bibliography: Bibliography
• • 1: Additional Book List 1977
  • 2: Additional Book List 1983
• Acknowledgements: Acknowledgements

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.