French Provincial Cooking av Elizabeth David

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<p><i>French Provincial Cooking</i> is Elizabeth David''s classic work on French regional cuisine. <br><br>Providing simple recipes like omelettes, souffl¿ soups and salads, it also offers more complex fare such as p¿s, cassoulets, roasts and puddings.<br><br> First published in 1960, it is readable, inspiring and entertainingly informative. <i>French Provincial Cooking </i>by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.<br><br>''Not only did she transform the way we cooked but she is a delight to read'' <b>Express on Sunday</b><br><br> ''Britain''s most inspirational food writer'' <b>Independent </b><br><br> ''When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'' <b>Guardian</b><br><br> ''Not only did she transform the way we cooked but she is a delight to read'' <b>Express on Sunday</b><br><br><br> Elizabeth David (1913-1