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The Cooking of Provincial France (Foods of the World) by M.F.K. Fisher and Time-Life Books

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Notes about this book

  • Eat Your Books

    The recipes EYB has indexed are from the companion spiral-bound Recipes booklet, some of which do not appear in the main hardcover book.

Notes about Recipes in this book

  • Mediterranean vegetable salad (Salade Niçoise)

    • rionafaith on July 16, 2017

      p. 5 -- Requires a few different components to be made ahead of time (the potatoes need to be cooked and dressed and the green beans need to be blanched) but still pretty simple and quite delicious. I only boiled the potatoes for 10 mins and the green beans for 5, I think the full cook times would have resulted in mush so definitely check early. Substituted sliced cucumbers (3 very small ones) for the tomatoes due to personal taste.

  • Sausage with French potato salad (Saucisson chaud à la Lyonnaise)

    • rionafaith on July 16, 2017

      p. 12 -- I did not make the sausage, only the potato salad (as part of the Salade Niçoise recipe in the same book), but it was DELICIOUS. Just a few ingredients but so much flavor from the light vinaigrette dressing. Nice light alternative to a mayo-based potato salad. Note: I only boiled the potato slices for 10 mins, and they were very tender. Would have been overcooked with the full amount of time.

  • French oil and vinegar dressing (Sauce vinaigrette)

    • rionafaith on July 16, 2017

      p. 16 -- Very basic vinaigrette. Nothing too exciting, but good.

  • French onion soup (Soupe à l'oignon)

    • scparks on April 14, 2012

      An excellent French Onion Soup. I have used this for years, although I have adapted this now for vegetarian and it is excellent. Their technique for the onions is the best for starting an onion soup.

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  • ISBN 10 0809400294
  • ISBN 13 9780809400294
  • Linked ISBNs
  • Published Dec 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions.

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the second hand market.



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