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French Provincial Cooking (Revised) by Elizabeth David

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Notes about this book

  • Tiffinbitesized on February 20, 2016

    Also links to 1971 Penguin reprint ISBN 00140460993

  • featherbooks on April 18, 2013

    Notable Recipes per 101 Classic Cookbooks (2012): Cassoulet de Toulouse, Chocolate Cake, La Bouillabaisse, p.351, Poulet a l'Estragon, p.504, Quiche Lorraine, Tarte a l'Oignon, or Zewelwai, p. 416, Terrine de Campagne, p. 560.

Notes about Recipes in this book

  • Potage bonne femme

    • jodies on January 30, 2014

      Excellent! My favorite potato leek soup recipe.

  • Tunnyfish omelette (Omelette au thon)

    • wester on June 07, 2011

      Simple and good, even though the technique is a bit elaborate. The herbed butter is a nice finishing touch.

  • Sausages with sweet peppers and wine (Saucisses à la Navarraise)

    • veronicafrance on March 23, 2012

      Good score on the effort versus results scale -- tastes nice and is very easy to do, especially if you have a jar of Navarran piquillo peppers to hand -- less than half an hour. I used merguez instead of chorizo and upped the amount of red peppers -- I used 3 out of the jar (piquillos are small). A glug of Pedro Ximenez sherry in the sauce was not unwelcome.

  • Carrots with cream sauce (Carottes à la crème)

    • emiliang on July 31, 2013

      A great side-dish, loved by everyone in the family. Easy to make, too.

  • Chanterelles with parsley butter (Chanterelles maître d'hôtel)

    • wester on October 15, 2011

      Very basic, and very good. Great with an omelet and a salad.

  • Endives stewed in butter 1 (Endives au beurre 1)

    • KissTheCook on August 13, 2015

      Leeks also excellent prepared the same way.

  • Provençal meat and wine stew (La daube de boeuf Provençale)

    • chriscooks on August 01, 2011

      Good any time but particularly in the winter. It is worth doing the layering and cutting the way she describes. I have never flamed the wine and I often cook it slowly on top of the stove (electric burners).

    • tui on February 11, 2013

      A beautiful recipe. So easy and so delicious. I don't flame the wine either.

    • KissTheCook on July 30, 2016

      This must be the recipe E.D.'s friend Jill Norman says "unimprovable... works for everybody and is so good". Quote from Rachel Cooke, The Guardian, 12/07/13

  • Pork noisettes with prunes and cream sauce (Noisettes de porc au pruneaux)

    • adrienneyoung on September 20, 2013

      Stupendous. Gorgeous. Hideously bad for you. You won't much care.

    • Foodycat on July 09, 2014

      Very rich, but such a classic. Use good pork - cheap pork makes it woolly and not as good.

    • MmeFleiss on August 18, 2017

      So simple but so good.

  • Chicken with cream and cheese sauce (Émincés de volaille au gratin)

    • veronicafrance on December 26, 2011

      I absolutely love this recipe; it's one of my favourites for using up cooked chicken, guinea fowl, or turkey. Do follow ED's directions for the sauce even if they seem unnecessarily fiddly -- they make all the difference.

  • Peaches in white wine (Pèches au vin blanc)

    • wester on July 31, 2011

      This one is more of a real dessert than her version in Italian cooking. Very good either way.

  • Apricot ice (Glace à l'abricot)

    • Foodycat on August 16, 2014

      Very sparse instructions - you already need to know how to make a custard. It doesn't need an ice cream machine, but freezes quite hard so you need to take it out of the freezer about 10 minutes before serving to make it scoopable. I would have preferred a stronger apricot flavour: if I make it again I will add half a dozen dried apricot halves to the fresh ones when I cook them.

  • Peach jam 1 (Marmelade de pêches 1)

    • KissTheCook on November 07, 2016

      p. 458 - Agree wholeheartedly with emiliang's note. Gauge sugar on peaches. I used 1/3 recipe amount and still on the sweet side.

    • emiliang on July 22, 2013

      This softly set preserve is just about the simplest approach to capturing the flavors of summer. 18 peaches yielded 5 jars of preserves. No lemon juice and no pectin -- just ripe peaches and sugar. Heavenly on fresh bread, croissants, or cheesecake.

  • Morue à la Provençale

    • veronicafrance on June 21, 2013

      This wasn't bad at all, a bit different from the usual ways of cooking bacalao/salt cod. No quantities are given, but you need quite a lot of onions and shallots to thoroughly cover the fish. It has a tendency to be a bit dry, but this could be solved by serving it with a tomato side dish -- baked or stewed in olive oil for example. Don't over-soak the cod; it still needs to taste a bit salty. Also -- forgot to mention the most important thing -- the recipe suggests you bake the cooked salt cod for an hour. Far too long. I baked the onion mixture for about 20 minutes, covered in foil, then added lightly poached cod and breadcrumbs and baked for a further 20 minutes uncovered.

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Reviews about this book

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  • ISBN 10 1904943713
  • ISBN 13 9781904943716
  • Published Apr 30 2007
  • Format Hardcover
  • Page Count 528
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature.

The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty.

One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.'

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