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Elizabeth David FRENCH PROVINCIAL COOKING Folio Society Sealed

Elizabeth David FRENCH PROVINCIAL COOKING Folio Society Sealed

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Sealed Folio edition hardback of FRENCH PROVINCIAL COOKING by Elizabeth David and published by the Folio Society. With illustrations by Sophie MacCarthy in addition to the originals by Juliet Renny. It was first published in 1960.

The book is in brand new gift-quality unread condition still sealed in the publisher's sellophane wrapping. (Hardback quarter-bound in cloth with paper sides printed with a design by Sophie MacCarthy with gilt lettering on spine). The original green slipcase is in brand new condition. Internally, the pages are clean and tight and there are no tears and no inscriptions.

Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984, eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of five more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.

David's first five books comprised recipes interspersed, particularly in the earlier works, with literary quotations, and with her descriptions of the places and people whence she drew her inspiration. By the time of her third book, Italian Food, David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about. Her interest in the history of cooking led her in her later years to research the history of spices, baking, and ice.

David won the Glenfiddich Writer of the Year award for English Bread and Yeast Cookery. In 1982, she was made a Fellow of the Royal Society of Literature in recognition of her skills as a writer.

The fifth, and last, of David's volumes French Provincial Cooking, consisting primarily of recipes is by far the longest of all her books. It was based on previously-published articles and her own collection of notes and recipes from the previous two decades.

In this Folio edition, the bibliography runs to 16 pages, and ranges from 18th century French cookery books beginning with Le Ménage des champs et le jardinier français (1711) and ending with modern works by Simone Beck, Louisette Bertholle and Julia Child, and Jane Grigson.

A typical example of David's approach in this book is her section on pot au feu, which covers six pages, with sub-sections on the choice of meat, the vegetables, the saucepan, quantities, preparation, cooking, serving, using leftovers, and regional variations of the dish.

"From the lavender scented hillsides of Provence to the 'beautiful blue and cream tiled' charcuterie in the Ardéche, French Provincial Cooking brings together a vast array of recipes for sauces, salads, terrines, patés, vegetables, fish, shellfish, meat, poultry, game, and desserts. Elizabeth David always succeeds in inducing a desire to use each recipe as soon as it is read, whether it's one of the great set pieces, like cassoulet or coq au vin or a simple meal of omelette and green salad.

Interwoven with details of ingredients and methods, are fascinating snippets - she quotes Colette, for instance: 'If I can't have too many truffles, I'll do without truffles.' French Provincial Cooking is considered to be the crowning achievement of Elizabeth David's career, incorporating exquisite recipes from great chefs alongside those gathered from local cooks and one of the finest bibliographies of good cookery books ever compiled."

Size:10" x 7¼". 528 pages with 50 drawings by Juliet Renny. Frontispiece and 8 full-page watercolours by Sophie MacCarthy..

ISBN: n/a

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French Provincial Cooking by Elizabeth David

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Elizabeth David FRENCH PROVINCIAL COOKING Folio Society Sealed {PRODUCT-SHORTDESC}
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