[PDF.36pq] French Provincial Cooking (Penguin Classics)

French Provincial Cooking (Penguin Classics)

[PDF.zs21] French Provincial Cooking (Penguin Classics)

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 | #304527 in Books |  Penguin Classics |  1999-02-01 |  1999-02-01 | Original language:English | PDF # 1 |  7.70 x1.30 x5.30l,.81 | File type: PDF | 544 pages

 | Great product!

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||2 of 2 people found the following review helpful.| Delicious Eating Done Real Easy!|By Joe Feeney|When I first bought this book it took me some time to actually try anything. It is intimidating at first because Elizabeth David is as much telling stories as she is giving recipes. Her instruction does not follow the conventional format one expects from a cook book. Frequently she calls for ingredients I cannot procure (I have|From Library Journal|France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are man

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.

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