PENGUIN French Country Cooking

'French Country Cooking ~ first published in 1951 ~ is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 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.'

This is one of the best cookbooks I have bought for a long time - and buying cookbooks is almost an addiction with me. I am reading every word, and salivating as I go. I simply want to cook everything in the book. Over the last three nights we have had Daube, Coq au Vin and Grillade Mariniere de Valence - all stunningly tasty dishes (You can see that I have reached the meat section). The recipes are very clear and well presented, but do have a lot of steps in them, so are probably not for a beginner. The book is written with an American market in mind, so gives imperial and well as metric measures, and some suggestions for alternative ingredients where the French ingredients may not be available. There are a lot of personal comments from the author about the recipes and French gastronomy in general which add to the readability of the book. This is definitely a book that all keen cooks should have in their kitchen - for very frequent use!

Perhaps it's due to the age of the book, but there is definitely no "razz-matazz" about the recipe listings or descriptions.

My original copy had actually fallen to pieces. The glue along the binding dried up. Sooo. A cheeky 'used' copy via Amazon - and I have my recipes back. I live in France and am sure my Elizabeth David cooking can keep pace with my neighbours. (Although they may be into take away pizzas!

This book as well as the Italian Food companion are both to be recommended for their variety of recipes as well as their simplicity.Welcome additions to any kitchen!