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7 Remote Warehouse Cooking and Food- French
2 Remote Warehouse Cooking and Food- French

This title in other editions

French Provincial Cooking (Penguin Twentieth-Century Classics)

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French Provincial Cooking (Penguin Twentieth-Century Classics) Cover

 

Synopses & Reviews

Publisher Comments:

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

Description:

Includes bibliographical references (p. [462]-480) and index.

About the Author

Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.

Product Details

ISBN:
9780141181530
Author:
David, Elizabeth
Publisher:
Penguin Books
Introduction:
Child, Julia
Illustrator:
Renny, Juliet
Foreword by:
Child, Julia
Foreword:
Child, Julia
Author:
Child, Julia
Author:
Renny, Juliet
Location:
New York :
Subject:
General
Subject:
French
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Subject:
General Cooking
Subject:
Cooking and Food-French
Copyright:
Edition Description:
Paperback / softback
Series:
Penguin Twentieth-Century Classics
Series Volume:
98-499
Publication Date:
19990231
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Illustrations:
b/w illustrations throughout; printed in
Pages:
544
Dimensions:
7.80x5.04x1.05 in. .81 lbs.
Age Level:
from 18

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Related Subjects

Cooking and Food » Regional and Ethnic » French

French Provincial Cooking (Penguin Twentieth-Century Classics) New Trade Paper
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