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Author : Mary Frances Kennedy Fisher,Geraldine Schremp,Time-Life Books
Publisher : Time Life Medical
Page : 208 pages
File Size : 43,9 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 : 49,6 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 : Mary Frances Kennedy Fisher
Publisher : Unknown
Page : 128 pages
File Size : 42,8 Mb
Release : 1976
Category : Cooking, French
ISBN : LCCN:99910636
Author : Geraldine Schremp
Publisher : Unknown
Page : 112 pages
File Size : 54,9 Mb
Release : 1968
Category : Cookery, French
ISBN : OCLC:7352480
Author : Elizabeth David
Publisher : Penguin UK
Page : 208 pages
File Size : 43,9 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 : Time Life Medical
Page : 208 pages
File Size : 42,5 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 : Chronicle Books
Page : 395 pages
File Size : 49,8 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 : Silver Burdett Press
Page : 208 pages
File Size : 42,6 Mb
Release : 1968
Category : Cooking, French
ISBN : 0809400561
French cooking as it has evolved in the provinces is, to a reasonable degree, anyone's to command. Given the intrinsic wish to continue as long as possible, in this chancy world, the rituals of eating in order to live, we can all follow with rare enjoyment the patterns of people who for centuries have managed to subsist on what their nearest hills and brooks and meadows provide for them.
Author : Richard Olney
Publisher : Grub Street Cookery
Page : 349 pages
File Size : 41,8 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 : M. F. K. Fisher
Publisher : Unknown
Page : 208 pages
File Size : 41,7 Mb
Release : 1977
Category : Electronic
ISBN : 844992149X
Family cookery - Hors d'Oeuvre - Bread - Soups - Fish - Poultry - Meat - Vegetables - Salads - Cheese, Fruit, Wine - Desserts.
Author : Michel Roux jr
Publisher : Weidenfeld & Nicolson
Page : 670 pages
File Size : 40,6 Mb
Release : 2013-10-24
Category : Cooking
ISBN : 9780297867241
French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
Author : Justin Spring
Publisher : Macmillan + ORM
Page : 688 pages
File Size : 45,9 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 : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 50,7 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author : Alma S. Lach
Publisher : Booksales
Page : 0 pages
File Size : 48,5 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.
Author : Hilaire Walden
Publisher : Penguin
Page : 124 pages
File Size : 54,8 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
