French Country Cooking av Elizabeth David

199,-

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<p><i>French Country Cooking</i> - first published in 1951 - is filled with Elizabeth David''s authentic recipes drawn from across the regions of France.<br><br>''Her books are stunningly well written ... full of history and anecdote'' Observer<br><br>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. <br><br>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. <i>French Country Cooking</i> is Elizabeth David''s rich and enticing cookbook that will delight and inspire cooks everywhere.<br><br><br>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 i