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French Provincial Cooking (Penguin Cookery Library) [Englisch] [Taschenbuch]

Elizabeth David
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31. Mai 2012 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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  • Taschenbuch: 592 Seiten
  • Verlag: Penguin; Auflage: Re-issue (31. Mai 2012)
  • Sprache: Englisch
  • ISBN-10: 0140273263
  • ISBN-13: 978-0140273267
  • Größe und/oder Gewicht: 12,9 x 3,5 x 19,8 cm
  • Durchschnittliche Kundenbewertung: 4.8 von 5 Sternen  Alle Rezensionen anzeigen (6 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 364.230 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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It is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking.The Observer -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .


'It is difficult to think of any home that can do without Elizabeth David's "French Provincial Cooking" ...One could cook for a lifetime on the book alone' - "Observer". Elizabeth David succeeds in inducing a desire to use each recipe as soon as it is read. Whether she is describing the preparation of a plain green salad, or the marinading of a haunch of wild boar, she writes with the same imaginative directness. Recipes like 'pot au feu' are described in all their delicious simplicity, which, it is made clear, means cooking without elaboration and has nothing to do with the higgledy piggledy 'let's hope it's all right' technique. Some excellent advice is included on the choice of the tools that would always be needed in any kitchen.

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5.0 von 5 Sternen Elizabeth! My guide! My guru! 19. Juli 2000
Elizabeth David went to France in the still dark days following WWII -- an English friend told me that meat was rationed in Britain until 1953 -- to earn a master's degree in romance languages and discovered that there was a way to prepare food undreamed of in still wartorn England. I bought the book nearly a quarter of a century ago in a tiny, independent bookstore, a white-painted, uninsulated building with flowers growing all around it, in a resort town in NH. I took it back to where I was staying and read it avidly: if you don't cook, it is a wonderful evocation of French life in a simpler time, before Robert Mondavi tried to buy vinyards in Langue d'Oc. I am still reading it, although the original book, stained and darkened with age, has been replaced. It may sound dramatic to say that it changed my life but I think it did. Elizabeth made me think of food and France in a different way. The next time I returned to that bookstore, I bought a novella by Colette. Later, I had a daughter who I swear was born speaking French. Oh, but that doesn't address the really important issue: YES, THE RECIPES ARE WONDERFUL. Get used to pouring a teacupful of wine into sauces. You'll love this book.
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Von Ein Kunde
Then you will look up the chocolate souffle recipe and make it. It is wonderful, and you can make it while your guests are digesting dinner, sitting around the table and being terribly impressed by your culinary skill. My only change is I omit the water or liquer while melting the chocolate (because every time I added it, the chocolate seized). Also, right before I serve the souffle, which I usually bake in individual dishes, I make a whole in the center and pour in chocolate sauce (melted chocolate, butter and heavy cream heated in the microwave to a sauce) and whipped cream. Oh, everyone died and went to chocolate heaven. Once you fall in love with Elizabeth David, order South Wind Through the Kitchen.
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4.0 von 5 Sternen Straightforward, written with a definite point of view 24. Oktober 1999
Von Ein Kunde
This book is straightforward, written with a definite point of view, and upon occasion absolutely hilarious. If you enjoy reading MFK Fisher and Angelo Pellegrino and respect the body of work of Julia Child, Simca, Richard Olney and James Beard, you will probably enjoy this book.
As the title indicates and Ms David notes, this is bourgeoise food; it is not haute cuisine. It is not fussy or esoteric and Ms David has approached it accordingly.
The value of this book as a traditional cookbook will depend on the skills, experience and the mood of the cook. However, the book does provide an overview of regional bourgeois cuisine which, when combined with the small paperback format, makes it an excellent travel book. There is also an exceptional bibliography.
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