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Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking by Elizabeth David

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Notes about this book

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Notes about Recipes in this book

  • Purée Léontine

    • Poppyseedbagel on July 05, 2015

      This is delicious -so simple yet tasty. And vegan. I think it's possibly even better served cold.

  • Poireaux a la provencale

    • chriscooks on August 01, 2011

      Works well with young leeks in the summer when the tomatoes are good.

  • Chou rouge Landais

    • L.Nightshade on November 07, 2011

      This was the perfect accompaniment to sausages. I served it with homemade mustards, one hot, one sweet, radishes, goat gouda from Holland, and some great artisan rye bread. Mr. Nightshade declared this a keeper. He's ready to serve it with grilled pork chops.

  • Soup Menerboise

    • veronicafrance on July 16, 2012

      I came across this recipe on a blog, although it's actually in a book I have. I happened to have all the ingredients and it was a rather chilly Sunday evening, so I decided to try it. It doesn't sound very exciting, but it's surprisingly good -- I'd make it again.

  • Pommes de terre à la crème

    • KIGirl on September 11, 2014

      A fast alternative to potatoes gratin and the like

  • Tarte aux cherises

    • veronicafrance on July 13, 2018

      A typically brief ED recipe: five sentences, and instructions about as explicit as a GBBO technical challenge. I recognised it as almost identical to the classic recipe for tarte aux myrtilles, so I adapted it slightly in ways I thought would improve it. She doesn't tell you to blind-bake the pastry, but it seemed to me a recipe for soggy bottoms not to, so I did. Then I sprinkled a thin layer of blended ground almonds, flour, and sugar over it to absorb juice, before adding the cherries. "Bake" is the final instruction, not specifying for how long or what temperature. It took a surprisingly long time for the cherries to soften, and I ended up baking it for about 45 minutes at 170C. The cherries didn't leak nearly as much juice as I expected, and although it tastes good it doesn't look that attractive. It would be greatly improved by glazing it with sieved cherry jam after removing it from the oven. I think it could also have done with more than the teacupful of cream she suggests.

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  • ISBN 10 039449153X
  • ISBN 13 9780394491530
  • Published Oct 12 1980
  • Format Hardcover
  • Page Count 244
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf


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