French Provincial Cooking

<p><i>French Provincial Cooking</i> is Elizabeth David's classic work on French regional cuisine. <br><br>Providing simple recipes like omelettes souffl&#233;s soups and salads it also offers more complex fare such as p&#226;t&#233;s cassoulets roasts and puddings.<br><br> First published in 1960 it is readable inspiring and entertainingly informative. <i>French Provincial Cooking </i>by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.<br><br>'Not only did she transform the way we cooked but she is a delight to read' <b>Express on Sunday</b><br><br> 'Britain's most inspirational food writer' <b>Independent </b><br><br> 'When you read Elizabeth David you get perfect pitch. There is an understanding and evocation of flavours colours scents and places that lights up the page' <b>Guardian</b><br><br> 'Not only did she transform the way we cooked but she is a delight to read' <b>Express on Sunday</b><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>