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French Provincial Cooking [Paperback]

Elizabeth David
4.6 out of 5 stars  See all reviews (44 customer reviews)
RRP: 12.99
Price: 9.09 & FREE Delivery in the UK on orders over 10. Details
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Book Description

30 April 1998 Penguin Cookery Library

French Provincial Cooking is Elizabeth David's classic work on French regional cuisine.

Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings.

First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

'Britain's most inspirational food writer' Independent

'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' Guardian

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

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 Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.


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French Provincial Cooking + Italian Food + A Book of Mediterranean Food (Penguin Cookery Library)
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Product details

  • Paperback: 592 pages
  • Publisher: Penguin; Re-issue edition (30 April 1998)
  • Language: English
  • ISBN-10: 0140273263
  • ISBN-13: 978-0140273267
  • Product Dimensions: 3.3 x 12.8 x 19.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Bestsellers Rank: 56,835 in Books (See Top 100 in Books)

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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.

Review

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.
--This text refers to the Hardcover edition.

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Customer Reviews

Most Helpful Customer Reviews
99 of 106 people found the following review helpful
4.0 out of 5 stars Penguin degrades the experience 11 April 2006
By Bernardette Lugner TOP 1000 REVIEWER
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.
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74 of 81 people found the following review helpful
By A Customer
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...
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22 of 24 people found the following review helpful
5.0 out of 5 stars The best cookery book! 9 Aug 2005
Format:Paperback
Provided you have a few basic skills, this book is excellent.
The recipes are authentic, imaginative and always go down well with guests. The techniques suggested bring out the flavour of the ingredients to a tee and are transferrable with application of one's own imagination.
The recipes are also not fussy or predicated on knowing your butcher on first name terms.
You could cook from this book for ever.
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4 of 4 people found the following review helpful
5.0 out of 5 stars replacing old friends 2 10 Oct 2010
Format:Hardcover
Recently voted by The Guardian to be one of the greatest cookery books of our time, the placing was well deserved. It has been a source of information, technique and delight (for Elizabeth David wrote like a master) for my long cooking life. My new, hardcovered edition is a handsome book and will long outlast tghe span of its predecessor which, after some forty years, had crumbled to loose-leaves. To anyone who is tempted or, more likely daunted, by the antics of TV cheffery, let them open this book and read the 1960 introduction and thereafter hold before them always the injunction she quotes from Escoffier, "Faites simple", Make it simple. That injunction is displayed on every page and in every recipe she gives.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Simply, the best. 14 July 2009
Format:Hardcover
If you want to understand what French cooking is all about, then this is the book for you. It's got loads of great information that will help just about anyone, even a novice like me. I'd highly suggest this one, along with Simple French Cookery.
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17 of 19 people found the following review helpful
5.0 out of 5 stars A must For Cooks 26 Nov 2009
By M. Tate
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).
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3 of 3 people found the following review helpful
4.0 out of 5 stars A welcome reprint of a classic cookery book 21 Feb 2011
Format:Hardcover|Verified Purchase
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. I recommend it without hesitation to anyone who enjoys simple but creative home cooking in the French style. It is a far cry from lavishly illustrated books by modern ego-tripping celebrity chefs. Its only illustrations are a few line drawings. The many recipes are generally straightforward and rely on quality basic seasonal ingredients and are geared to a kitchen without modern gimmicky gadgets. It was compiled long before deep freezers or imported exotic foods affected our approach to cookery. It is very much a 'back to basics' book. It has very many useful comments about techniques and the handling of specific ingredients and a mine of information on how to prepare and use them. As a bonus it has a comprehensive index. It is also full of anecdotes and makes a pleasant book for any amateur chef to browse.
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3 of 3 people found the following review helpful
5.0 out of 5 stars A real classic 10 Nov 2010
By Simon Tavener VINE VOICE
Format:Paperback
I bought my first copy of this book over 20 years ago. Since then I have given it many times as wedding presents, christmas presents and for birthday gifts.

There is a clarity to David's writing that sings out - many decades after she first wrote it. The ingredients are easier to come by than when the book was first published - which is a blessing.

Her recipes are tempting, her instructions very clear and her prose inviting and descriptive.

This has been a classic for decades. Every food lover should have a copy
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Most Recent Customer Reviews
5.0 out of 5 stars Beautiful book. Even if you don't cook with lots ...
Beautiful book.

Even if you don't cook with lots of butter, cream, meat etc, you can learn so much from Elizabeth David. Read more
Published 15 days ago by Sam
4.0 out of 5 stars Four Stars
A classic and a good read
Published 20 days ago by bruce
5.0 out of 5 stars Five Stars
brought as a present
Published 1 month ago by Keith Carrington
5.0 out of 5 stars Five Stars
Excellent service as always and excellent price of course.
Published 1 month ago by kropotkin
5.0 out of 5 stars Five Stars
What can one say, so many years on? A classic.
Published 2 months ago by John Urquhart
5.0 out of 5 stars Good buy
Previous copy had fallen apart in use. It is good to have one with all its pages present, in the right order and in good condition.
Published 2 months ago by sherwin35
5.0 out of 5 stars A classic
Much has been said here. This book is an absolute classic and something I'd wanted on my cookbook shelves for ages. I refer to uit more often than I expected I would.
Published 3 months ago by P. Child
3.0 out of 5 stars french provincial cooking
Excellent taste of France. Shame tat her books were written before the days of illustrations - I do like to see what the finished product looks like!
Published 5 months ago by Jane Gater
5.0 out of 5 stars Great read
A classic not only for the recipes, but also as a bedside book for simply reading Elizabeth David's prose and smiling at her likes nd dislikes
Published 6 months ago by Patricia Nutbr.own
4.0 out of 5 stars A real Classic
This is a book I learnt to cook with. It's old fashioned but thorough and the tips are fantastic. No pictures, just good, honest recipes for great food.
Published 11 months ago by MR ANTHONY M E ASQUITH
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