French Provincial Cooking (Penguin twentieth-century classics). Author:Child, Julia. Publisher:Penguin Books Ltd. All of our paper waste is recycled within the UK and turned into corrugated cardboard.
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First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
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French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable.
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Title:-French Provincial Cooking. Author:-Elizabeth David.
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Suitable for those wanting to bring a little France into their home, this title provides simple recipes like omelettes, souffles, soups and salads. It also offers more complex fare such as pates, cassoulets, roasts and puddings.
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Select Guide Rating About the Author Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
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[Don’t forget to check with neighbours / sorting office / outhouses if you are out a lot! ]]>.
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