French provincial cooking / Elizabeth David ; with an introduction and notes by Narcissa G. Chamberlain ; illustrated by Juliet Renny.

Format:

Book

Author/Creator:

David, Elizabeth, 1913-1992.

Contributor:

Chamberlain, Narcissa G.

Renny, Juliet.

Language:

English

Subjects (All):

Cooking, French.

Genre:

cookbooks.

Cookbooks.

Cookbooks -- France -- 1960-1969.

Physical Description:

504 pages : illustrations ; 25 cm

Edition:

1st ed.

American edition.

Place of Publication:

New York : Harper & Row, [1962]

Contents:

Introduction to the American edition

Table of meat terms

Glossary of English terms

The adaptation of French cooking

The cookery of the French provinces

Provence

Paris, Normandy and the Île de France

Alsace and Lorraine

Brittany and the Loire

The Savoie

Burgundy, the Lyonnais, and the Bresse

South-Western France

The Béarnais and the Basque country

The Bordelais

The Périgord

The Languedoc

Kitchen equipment

Cooking terms and processes

Wine for the kitchen

Herbs, spices, condiments, etc., used in French cookery

Weights and measures

Temperatures and timing

Sauces

Hors-d'oeuvre and salads

Soups

Eggs, cheese dishes and hot hors d'oeuvre

Pâtés and terrines, sausages, ham dishes and other pork products

Vegetables

Fish

Shell fish and crustacea

Meat

Beef

Lamb and mutton

Fresh pork

Veal

Composite meat dishes, cassoulets, etc.

Poultry and game

The left-overs

Sweet dishes.

Notes:

Includes bibliographical references (pages 462-474) and indexes.

Local Notes:

HSP Historic Culinary Arts Collection.

Other Format:

Online version: David, Elizabeth, 1913-1992. French provincial cooking.

OCLC:

1598335