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French country cooking

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First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafes ...

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French Country Cooking
2011, Grub Street Publishing, London

ISBN-13: 9781908117052

Hardcover

French Country Cooking
2001, Penguin Books Ltd, London

ISBN-13: 9780140299779

Mass-market paperback

French Country Cooking
1988, Penguin Group, London

ISBN-13: 9780140467895

Trade paperback

French Country Cooking
1987, DK, London

ISBN-13: 9780863182518

Hardcover

French Country Cooking
1987, HarperCollins Publishers (Australia) Pty Ltd, New South Wales

ISBN-13: 9780002178105

Hardcover

French Country Cooking
1959, Penguin Group

ISBN-13: 9780140460438

2nd edition

Trade paperback

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