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Author : Mary Frances Kennedy Fisher,Geraldine Schremp,Time-Life Books
Publisher : Time Life Medical
Page : 208 pages
File Size : 53,8 Mb
Release : 1968
Category : Cooking
ISBN : MINN:319510000365300
Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions.
Author : Elizabeth David
Publisher : Penguin UK
Page : 592 pages
File Size : 41,9 Mb
Release : 2013-12-06
Category : Cooking
ISBN : 9781405917384
'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 omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, 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.
Author : Geraldine Schremp
Publisher : Unknown
Page : 112 pages
File Size : 49,5 Mb
Release : 1968
Category : Cookery, French
ISBN : OCLC:7352480
Author : Elizabeth David
Publisher : Penguin UK
Page : 208 pages
File Size : 45,9 Mb
Release : 2013-12-06
Category : Cooking
ISBN : 9781405917353
French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Author : Mary Frances Kennedy Fisher
Publisher : Unknown
Page : 128 pages
File Size : 47,5 Mb
Release : 1976
Category : Cooking, French
ISBN : LCCN:99910636
Author : Anne Willan
Publisher : Chronicle Books
Page : 395 pages
File Size : 52,9 Mb
Release : 2007-09-06
Category : Cooking
ISBN : 9780811846462
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Author : Mary Frances Kennedy Fisher
Publisher : Time Life Medical
Page : 208 pages
File Size : 46,8 Mb
Release : 1968
Category : Cooking, French
ISBN : 0809400294
Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions.
Author : Anne Willan
Publisher : William Morrow
Page : 328 pages
File Size : 48,6 Mb
Release : 1981
Category : Cooking
ISBN : UCSC:32106012262280
Author : Richard Olney
Publisher : Grub Street Cookery
Page : 349 pages
File Size : 49,6 Mb
Release : 2003-05-10
Category : Cooking
ISBN : 9781909808515
First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.
Author : Paola Gavin
Publisher : Rowman & Littlefield
Page : 336 pages
File Size : 40,8 Mb
Release : 1997-09-02
Category : Cooking
ISBN : 9781590772690
This stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France. Represented within are French provincial, regional and local specialties from Flanders to Provence that showcase the vast range of flavors to be found in French cuisine. Vegetarian food is nothing new to France where vegetables have always been treated with great respect. In the Middle Ages, after France suffered many famines; cereals, dried beans, roots, and herbs formed the basis of the peasant diet. French cooking as we know it today did not evolve until after Catherine de Medici married the Dauphin and brought her Italian chefs to France. This book is a personal collection of regional vegetarian dishes from all over France; their influences range from Flemish and German cuisine in the north to Spanish and Italian in the south. Within you will find gratins from Savoie, lentil dishes from Languedoc, wine-based dishes from Burgundy and ratatouille from Provence. These concise and easy-to-follow recipes bring the famed cuisine of France to your vegetarian kitchen.
Author : M. F. K. Fisher
Publisher : Unknown
Page : 208 pages
File Size : 45,6 Mb
Release : 1977
Category : Electronic
ISBN : 844992149X
Family cookery - Hors d'Oeuvre - Bread - Soups - Fish - Poultry - Meat - Vegetables - Salads - Cheese, Fruit, Wine - Desserts.
Author : Felicity Cloake
Publisher : HarperCollins
Page : 352 pages
File Size : 44,8 Mb
Release : 2019-06-13
Category : Cooking
ISBN : 9780008304942
‘Joyful, life-affirming, greedy. I loved it’ – DIANA HENRY ‘Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing – this book will get you hooked’ – YOTAM OTTOLENGHI
Author : Hilaire Walden
Publisher : Penguin
Page : 124 pages
File Size : 41,5 Mb
Release : 1995
Category : Cooking
ISBN : 1557882207
Contains over one hundred recipes of traditional dishes made in French homes, including eggs in red wine, hake with orange, chicken chasseur, potato salad, and tarte tatin
Author : Justin Spring
Publisher : Macmillan + ORM
Page : 688 pages
File Size : 52,6 Mb
Release : 2017-10-10
Category : Biography & Autobiography
ISBN : 9780374711740
A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses—a thirty-year boom period in France between the end of World War II and the 1974 oil crisis—Paris was not only the world’s most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands’ Way explores the lives and writings of six Americans who chronicled the food and wine of “the glorious thirty,” paying particular attention to their individual struggles as writers, to their life circumstances, and, ultimately, to their particular genius at sharing awareness of French food with mainstream American readers. In doing so, this group biography also tells the story of an era when America adored all things French. The group is comprised of the war correspondent A. J. Liebling; Alice B. Toklas, Gertrude Stein’s life partner, who reinvented herself at seventy as a cookbook author; M.F.K. Fisher, a sensualist and fabulist storyteller; Julia Child, a television celebrity and cookbook author; Alexis Lichine, an ambitious wine merchant; and Richard Olney, a reclusive artist who reluctantly evolved into a brilliant writer on French food and wine. Together, these writer-adventurers initiated an American cultural dialogue on food that has continued to this day. Justin Spring’s The Gourmands’ Way is the first book ever to look at them as a group and to specifically chronicle their Paris experiences.
Author : Alma S. Lach
Publisher : Booksales
Page : 0 pages
File Size : 46,5 Mb
Release : 1998
Category : Cookery, French
ISBN : 0785809260
A complete step-by-step guide to the art of French cooking-especially designed for the American chef. Hundreds of easy to follow recipes - all of them authentically French. Illustrated with B&W drawings.