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French Provincial Cooking Hardcover – 15 Apr 2007

4.7 out of 5 stars 72 customer reviews

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Product details

  • Hardcover: 528 pages
  • Publisher: Grub Street; New edition edition (15 April 2007)
  • Language: English
  • ISBN-10: 1904943713
  • ISBN-13: 978-1904943716
  • Product Dimensions: 13.6 x 4 x 20 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Bestsellers Rank: 81,264 in Books (See Top 100 in Books)

Product Description

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

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.

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Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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Format: Paperback Verified Purchase
I've had this book for a couple of decades, and it is always the first one I go to for a good French recipe; in fact, of my many recipe books, I might even say it is my favourite. The best quiche lorraine, boeuf a la bourguignonne, etc - every French dish you think you know well but realise, after tasting Elizabeth David's version, that you've never had the real thing before. The creamy onion tart, the apple tart with butter-sauteed apples, or the fruit tart made with yeast dough are amazing. You will always find something in here to impress your guests and family and give them a memorably delicious meal, and many dishes start with cheap ingredients. This copy was for my sister, who was fed up with hearing me describe dishes without passing on the recipes.
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