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100%: Elizabeth David: French Country Cooking (ISBN: 9781908117052) Grub Street Cookery, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
100%: Elizabeth David: French Country Cooking (ISBN: 9781405917353) in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Elizabeth David, Illustrator: John Minton: French Country Cooking (Cookery Library) (ISBN: 9780140299779) in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: David, Elizabeth: French Country Cooking (ISBN: 9780863182518) 1987, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
100%: Elizabeth David, John Minton: French Country Cooking (ISBN: 9780140460438) 1970, in Englisch, Taschenbuch.
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100%: Elizabeth David, Illustrator: John Minton: French Country Cooking (Penguin Classics) (ISBN: 9780140467895) Penguin Books Ltd, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
French Country Cooking - 14 Angebote vergleichen
| Preise | 2017 | 2020 | 2021 |
|---|---|---|---|
| Schnitt | € 17,05 | € 11,83 | € 14,10 |
| Nachfrage |
1
French Country Cooking
EN USISBN: 1908117052 bzw. 9781908117052, in Englisch, Grub Street Cookery, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
cooking,cooking,regional and international,holiday cooking, First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in postwar Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: `Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown caf�s...in sea port bistros...and nowadays in caf�s routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found.' From having lived with a French family while studying over there, she was able to bring firsthand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet � la Cr�me. To those used to the traditional format of recipe writing the book will co.
cooking,cooking,regional and international,holiday cooking, First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in postwar Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: `Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown caf�s...in sea port bistros...and nowadays in caf�s routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found.' From having lived with a French family while studying over there, she was able to bring firsthand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet � la Cr�me. To those used to the traditional format of recipe writing the book will co.
2
French Country Cooking
~FR NWISBN: 9781908117052 bzw. 1908117052, vermutlich in Französisch, neu.
Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation''s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: ''Those who care to look for it will find the justification of France''s culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers'' restaurants. In such places the most interesting food of France is to be found''. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it''s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David''s acclaimed writings are often cited as an inspiration by many of today''s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation''s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: ''Those who care to look for it will find the justification of France''s culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers'' restaurants. In such places the most interesting food of France is to be found''. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it''s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David''s acclaimed writings are often cited as an inspiration by many of today''s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
3
French Country Cooking
~EN NWISBN: 9781908117052 bzw. 1908117052, vermutlich in Englisch, neu.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
4
French Country Cooking
~EN HC NWISBN: 9781908117052 bzw. 1908117052, vermutlich in Englisch, Grub Street, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 Days.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".
5
French Country Cooking
~EN HC NWISBN: 9781908117052 bzw. 1908117052, vermutlich in Englisch, Grub Street, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 Days.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. "French Country Cooking" reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: "French Provincial Cooking, "Spices, Salt & Aromatics in the English Kitchen", "English Bread & Yeast Cookery", "An Omelette and a Glass of Wine", "A South Wind Through the Kitchen" and "Elizabeth David Classics".
6
French Country Cooking
EN HC NWISBN: 9781908117052 bzw. 1908117052, in Englisch, Grub Street, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3 - 5 working days.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: French Provincial Cooking, Spices, Salt & Aromatics in the English Kitchen, English Bread & Yeast Cookery, An Omelette and a Glass of Wine, A South Wind Through the Kitchen and Elizabeth David Classics.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers' restaurants. In such places the most interesting food of France is to be found'. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But it's the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. The following are other hardback editions of Elizabeth David published by Grub Street: French Provincial Cooking, Spices, Salt & Aromatics in the English Kitchen, English Bread & Yeast Cookery, An Omelette and a Glass of Wine, A South Wind Through the Kitchen and Elizabeth David Classics.
7
French Country Cooking
EN HC NWISBN: 9781908117052 bzw. 1908117052, in Englisch, Grub Street, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 days.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation`s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: `Those who care to look for it will find the justification of France`s culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers` restaurants. In such places the most interesting food of France is to be found`. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it`s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. ”French Country Cooking” reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David`s acclaimed writings are often cited as an inspiration by many of today`s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: ”French Provincial Cooking, ”Spices, Salt & Aromatics in the English Kitchen”, ”English Bread & Yeast Cookery”, ”An Omelette and a Glass of Wine”, ”A South Wind Through the Kitchen” and ”Elizabeth David Classics”.
First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation`s bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: `Those who care to look for it will find the justification of France`s culinary reputation in the provinces, at the riverside inns, in unknown cafes...in sea port bistros...and nowadays in cafes routiers, the lorry-drivers` restaurants. In such places the most interesting food of France is to be found`. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine.But it`s the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. ”French Country Cooking” reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth David`s acclaimed writings are often cited as an inspiration by many of today`s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.The following are other hardback editions of Elizabeth David published by Grub Street: ”French Provincial Cooking, ”Spices, Salt & Aromatics in the English Kitchen”, ”English Bread & Yeast Cookery”, ”An Omelette and a Glass of Wine”, ”A South Wind Through the Kitchen” and ”Elizabeth David Classics”.
8
French Country Cooking (2013)
~EN NW EBISBN: 9781405917353 bzw. 1405917350, vermutlich in Englisch, Penguin Books Ltd, neu, E-Book.
Lieferung aus: Deutschland, Sofort per Download lieferbar.
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. ePUB, 06.12.2013.
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. ePUB, 06.12.2013.
9
French Country Cooking Elizabeth David Author (1992)
~EN NW EB DLISBN: 9781405917353 bzw. 1405917350, vermutlich in Englisch, Penguin UK, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
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' ObserverShowing 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.
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' ObserverShowing 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.
10
French Country Cooking (1992)
~EN NW EB DLISBN: 9781405917353 bzw. 1405917350, vermutlich in Englisch, Orion, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Despatched same working day before 3pm.
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 andAt Elizabeth David's Table.
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 andAt Elizabeth David's Table.
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