French Country Cooking

<p><i>French Country Cooking</i> - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.<br><br>'Her books are stunningly well written ... full of history and anecdote' Observer<br><br>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. <br><br>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. <i>French Country Cooking</i> is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere.<br><br><br>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 <i>Mediterranean Food</i> followed more bestsellers including <i>French Country Cooking Summer Cooking French Provincial Cooking Italian Food Elizabeth David's Christmas </i>and <i>At Elizabeth David's Table</i>.</p>