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Review
It is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking. --The Observer
Voted one of the top 45 cookbooks of all time by New York's Village Voice --Village Voice
If I had to go on a desert island I'd take this with me. Elizabeth is brilliant at telling stories about the food she cooks. The text is threaded with memories of the places and people she loved. Being such an emotional writer, you can almost taste the food as you're reading.<BR> --Oz Clarke, The Daily Express
French Provincial Cooking is one of the foundations of the way we cook today - over the past 50 years, it has influenced untold numbers of cooks, restaurant chefs and food writers. --Charles Campion, Country Life --This text refers to the Hardcover edition.
Voted one of the top 45 cookbooks of all time by New York's Village Voice --Village Voice
If I had to go on a desert island I'd take this with me. Elizabeth is brilliant at telling stories about the food she cooks. The text is threaded with memories of the places and people she loved. Being such an emotional writer, you can almost taste the food as you're reading.<BR> --Oz Clarke, The Daily Express
French Provincial Cooking is one of the foundations of the way we cook today - over the past 50 years, it has influenced untold numbers of cooks, restaurant chefs and food writers. --Charles Campion, Country Life --This text refers to the Hardcover edition.
Daily Express, 30 November 2007
I don't think it is an exaggeration to say that this book taught a generation how to cook and how to eat.
Terence Conran
--This text refers to the Hardcover edition.
Terence Conran
--This text refers to the Hardcover edition.
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Customer Reviews
Most Helpful Customer Reviews
72 of 78 people found the following review helpful
Format:Paperback
This is the book that more than any other introduced the English to wonderful French food. Many of the foods that are now taken utterly for granted in every supermarket were unknown and alien before this book. It may well have encouraged exploration to France and of its food that began with the hoards of English tourists to France of the 1970s. It is also the perfect book to read outside the kitchen- she conjures up all those times when in France that you feel that you are the first person to have eaten that onion tart or coq au vin...
93 of 101 people found the following review helpful
Format:Paperback
REVIEW APPLIES ONLY TO PENGUIN PAPERBACK EDITION: I bought this edition to replace our Penguin book from 1964 which had gradually worn into a pile of disconnected pages over decades of loving use. All the inspiring writing is still there, of course, all the no-nonsense, no compromise common sense of Elizabeth David that makes this book an essential for anyone who loves to eat well, cook well, or both. But oh, Penguin, you have chosen the cheapest of thick paper, and the print is woefully smaller than the old edition, on pages that are larger! This looks like a scan of a hardback edition. Juliet Renny's delicate line drawings now appear coarsened. Once upon a time, French Provincial Cooking was mostly for browsing -- you simply could not find all the ingredients. Today you can get everything, so you have the pleasure of cooking authentic French dishes with Elizabeth David's unparalleled expert guidance. Nevertheless, you will still want to settle down and read your way through recipes you plan to make some day and learn what makes them so good, and you might just want to do it with a rather nicer edition than this one. So 4 stars out of 4 for the content and 0 stars out of 1 for the production.
15 of 16 people found the following review helpful
Format:Paperback
This is one of those cookery books that's a pleasure to read, aside from being a very useful resource for anyone looking to recreate classic French dishes.
Lots of text to read for interested foodies with good descriptions of essential cooking techniques, standard equipment and practical kitchen advice. If you are looking for an easy-to-follow recipe book with plenty of colourful pictures, this might not be the best introduction to French cuisine, but for amateur cooks with some basic knowledge of technique it's a must for your kitchen bookshelf.
I have the smaller paperback version and the text is pretty small, and it's thickness makes it hard to prop open and read whilst cooking, so some people might prefer to buy a larger print version (I think one exists).
Lots of text to read for interested foodies with good descriptions of essential cooking techniques, standard equipment and practical kitchen advice. If you are looking for an easy-to-follow recipe book with plenty of colourful pictures, this might not be the best introduction to French cuisine, but for amateur cooks with some basic knowledge of technique it's a must for your kitchen bookshelf.
I have the smaller paperback version and the text is pretty small, and it's thickness makes it hard to prop open and read whilst cooking, so some people might prefer to buy a larger print version (I think one exists).
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Most Recent Customer Reviews
elizabeth david cookery
Goods French Provincial Cookingcame promptly yet they were used and not in perfect condition although very serviceable The person for whom it was intended was replacing an old worn... Read more
Published 1 month ago by tomp10
A classic - and the also the best
Written for a readership of postwar Britain; emerging from dreary rationing where even fresh eggs were a rarity - this book captures a snapshot in time, of a France with sparkling... Read more
Published 3 months ago by Tim
French Provincial Cooking
This book was given to someone as a gift. They were delighted and really pleased to receive it and use it frequently.
Published 9 months ago by Audrey
Brilliant Cookbook
My old paperback edition was falling apart so the appearance of this hardback seemed like a great opportunity. One of the best cookbooks of all time, and this copy should last.
Published 11 months ago by Mr. P. A. Coldwell
Very poorly produced edition of essential classic
Like another reviewer, I am so disappointed in Penguin's sloppy treatment of this classic. Yes every kitchen should have a copy, and if I had to cook from one book for the rest of... Read more
Published 12 months ago by J. Rae-smith
Good food for food lovers!
I bought this book because of two recommendations and it doesn't disappoint. To be honest I haven't followed a recipe all the way through, but it has definitely affected the way I... Read more
Published 13 months ago by catlover1
A welcome reprint of a classic cookery book
I was glad to locate this hardback reprint of this Elizabeth David classic. My 1973 paperback edition was falling apart after nearly 40 years of constant use. Read more
Published 15 months ago by Dr. Nicholas Le Poidevin
Excellent cookbook
This book is excellent and just what my chef boyfriend wanted. Not just another typical recipe book, but something that explains in more detail about the processes of cooking,... Read more
Published 17 months ago by LMills
Great book
Bought for a friend. When I received it I was surprised how big it was - a lot of pages jam packed with information, anecdotes and recipes. I think she'll be very pleased.
Published 17 months ago by Janade
How much we owe to Elizabeth David.
Elizabeth David revolutionized British cooking after the culinary disaster of the Second World War. From her you can learn not only to cook but to cook intelligently and develop... Read more
Published 17 months ago by R. L. Houghton
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