Author: Elizabeth David
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Hilaire Walden
Contains over one hundred recipes of traditional dishes made in French homes, including eggs in red wine, hake with orange, chicken chasseur, potato salad, and tarte tatin
Author: Tony Schmaeling
Publisher: Book Sales
Photographs of the French countryside accompany recipes gathered from the great French restaurants and representative of the cuisine of Alsace-Lorraine, Bordeaux, Brittany, Normandy, Provence, and other regions
Author: Elizabeth David
Publisher: Penguin UK
French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
A Lifetime in the Provincial Kitchen
Author: Mary Ellen Jordan,Andrew Weldon
Publisher: Allen & Unwin
Category: Cooking, French
This is my cow, she's called Daisy. She should eat grass but she's too lazy. Instead she eats jelly on a spoon, all through the morning till late afternoon. Look, look, LOOK From a cow eating jelly, to a toe-tapping chook. What else will you find when you open this book?
The King of Chefs
Author: Kenneth James
Publisher: A&C Black
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Author: Paola Gavin
Publisher: Rowman & Littlefield
This stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France. Represented within are French provincial, regional and local specialties from Flanders to Provence that showcase the vast range of flavors to be found in French cuisine. Vegetarian food is nothing new to France where vegetables have always been treated with great respect. In the Middle Ages, after France suffered many famines; cereals, dried beans, roots, and herbs formed the basis of the peasant diet. French cooking as we know it today did not evolve until after Catherine de Medici married the Dauphin and brought her Italian chefs to France. This book is a personal collection of regional vegetarian dishes from all over France; their influences range from Flemish and German cuisine in the north to Spanish and Italian in the south. Within you will find gratins from Savoie, lentil dishes from Languedoc, wine-based dishes from Burgundy and ratatouille from Provence. These concise and easy-to-follow recipes bring the famed cuisine of France to your vegetarian kitchen.
The Convivial City and a Sustainable Future
Author: Susan Parham
Publisher: Bloomsbury Publishing
Category: Social Science
Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
Thirty Turning Points in the Making of American Cuisine
Author: Andrew F. Smith
Publisher: Columbia University Press
Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Author: Patricia Sinclair,Ruth Malinowski
Category: Cooking, French.