- Paperback: 288 pages
- Publisher: Faber and Faber; New edition edition (3 Sep 1973)
- Language English
- ISBN-10: 0571104150
- ISBN-13: 978-0571104154
- Product Dimensions: 19.4 x 12.8 x 2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,849,458 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
The 60's and 70's was the age of social progressive values that began in the 'swinging sixties' and continued though into the next decade, with increasing political, cultural, and social awareness, especially in the area of women's liberty. It, also, heralded the emergence of a young middle class, a forerunner of the 80's 'yuppie', with a conspicuous personal consumption and an obsession with social status.
A beacon for this emergent young middle class was Habitat Stores for stylised furniture, furnishings, and surprisingly cookery wear which hitherto had not been deemed to be a 'trendy' possession. And the cookery books that these aspiring young middle classes with their Habitat culinary paraphernalia flocked to, were those by the inspirational English author Elizabeth David who first brought the noble art of cooking to the newly equipped young British 'fashionistas'. David introduced the French culinary values which espouse the sourcing of quality ingredients with careful preparation 'a la Francais', and was very influential in advancing the British appreciation and understanding of food preparation pioneering the way for Robert Carrier and a whole swathe of others.
However, those not caught up in this 'lemming-like' rush to Elizabeth David's excellent treatises turned to other books offering a less demanding take on the preparation of French style grub, and perhaps at the forefront of these was Mme. Germaine Carter's "French Cookery". The book does not have illustrations but it is jam packed full of very easy to follow recipes, many originating from the French born and raised author's own family and friends. She practised her skills not in a restaurant nor as the case nowadays on day-time television, but on her husband whose supremely happy and healthy persona bore eloquent witness to her culinary abilities. With this on the kitchen top, anybody can produce decent imaginative meals with the minimum of ingredient sourcing, preparation, and cooking, and it is still very relevant today.
A beacon for this emergent young middle class was Habitat Stores for stylised furniture, furnishings, and surprisingly cookery wear which hitherto had not been deemed to be a 'trendy' possession. And the cookery books that these aspiring young middle classes with their Habitat culinary paraphernalia flocked to, were those by the inspirational English author Elizabeth David who first brought the noble art of cooking to the newly equipped young British 'fashionistas'. David introduced the French culinary values which espouse the sourcing of quality ingredients with careful preparation 'a la Francais', and was very influential in advancing the British appreciation and understanding of food preparation pioneering the way for Robert Carrier and a whole swathe of others.
However, those not caught up in this 'lemming-like' rush to Elizabeth David's excellent treatises turned to other books offering a less demanding take on the preparation of French style grub, and perhaps at the forefront of these was Mme. Germaine Carter's "French Cookery". The book does not have illustrations but it is jam packed full of very easy to follow recipes, many originating from the French born and raised author's own family and friends. She practised her skills not in a restaurant nor as the case nowadays on day-time television, but on her husband whose supremely happy and healthy persona bore eloquent witness to her culinary abilities. With this on the kitchen top, anybody can produce decent imaginative meals with the minimum of ingredient sourcing, preparation, and cooking, and it is still very relevant today.
1 of 1 people found the following review helpful
Format:Hardcover
This is a good old-fashioned cookery book; no pictures, but lots of recipes. As the title suggests, it is home cooking, not restaurant cooking, so the recipes are short and simple. Lots of simple hors d'oeuvres and desserts.
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