French Provincial Cooking, kucharskie
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Table of Contents
Title PageCopyright PageDedicationAcknowledgementsIntroductionForewordFrench Cooking in EnglandThe Cookery of the French ProvincesBatterie de Cuisine - Kitchen EquipmentCooking Terms and ProcessesLes Aromates, etc. - Herbs, spices, condiments, etc., used in French cookeryWeights and MeasuresLes Sauces - SaucesLes Hors-d’œuvre et les Salades - Hors-d’œuvre and saladsLes Potages - SoupsLes Œufs, et les Hors-d’œuvre Chauds - Eggs, cheese dishes and hot hors-d’œuvreLa Charcuterie - Pâtés and terrines, sausages, ham dishes and other pork productsLes Légumes - VegetablesLe Poisson - FishLes Coquillages et les Crustacés - Shell-fish and crustaceaLes Viandes - MeatPlats composés de Viandes diverses, Cassoulets, etc. - Composite meat dishes, ...Les Volailles et le Gibier - Poultry and gameLes Restes - The left-oversLes Desserts - Sweet dishesCookery booksBibliographyIndexFOR THE BEST IN PAPERBACKS, LOOK FOR THEFRENCH PROVINCIAL COOKING
Elizabeth David discovered her taste for good food and wine when she lived with a French
family while studying history and literature at the Sorbonne. A few years after her return to
England she made up her mind to learn to cook so that she could reproduce for herself and
her friends some of the food that she had come to appreciate in France. Subsequently, Mrs
David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England.
She found not only the practical side but also the literature of cookery of absorbing interest
and studied it throughout her life.
Her first book,
Mediterranean Food
, appeared in 1950.
French Country Cooking
followed
in 1951,
Italian Food
, after a year of research in Italy, in 1954,
Summer Cooking
in 1955
and
French Provincial Cooking
in 1960. These books and a stream of often provocative art-
icles in magazines and newspapers changed the outlook of English cooks forever.
In her later works she explored the traditions of English cooking (
Spices, Salt and Aromat-
ics in the English Kitchen,
1970) and with
English Bread and Yeast Cookery
(1977) became
the champion of a long overdue movement for good bread.
An Omelette and a Glass of
Wine
(1984) is a selection of articles first written for the
Spectator
,
Vogue, Nova
and a
range of other journals. The posthumously published
Harvest of the Cold Months
(1994) is
a fascinating historical account of aspects of food preservation, the world-wide ice-trade
and the early days of refrigeration.
South Wind Through the Kitchen
, an anthology of re-
cipes and articles from Mrs David’s nine books, selected by her family and friends and by
the chefs and writers she inspired, was published in 1997, and acts as a reminder of what
made Elizabeth David one of the most influential and loved of English food writers.
In 1973 her contribution to the gastronomic arts was recognized with the award of the first
André Simon memorial prize. An OBE followed in 1976, and in 1977 she was made a
Chevalier de l’Ordre du Mérite Agricole.
English Bread and Yeast Cookery
won Elizabeth
David the 1977 Glenfiddich Writer of the Year award. The universities of Essex and Bristol
conferred honorary doctorates on her in 1979 and 1988 respectively. In 1982 she was elec-
ted a Fellow of the Royal Society of Literature and in 1986 was awarded a CBE. Elizabeth
David died in 1992.
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