Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page
Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page
1. Preface 1: Note to 1977 Edition 2. Preface 2: Note to 1983 Edition 3. Introduction: Introduction 4. Part 1: French Cooking in England 5. Part 2: The Cookery of the French Provinces 6. * 1: Provence * 2: Paris, Normandy and the Ile de France * 3: Alsace and Lorraine * 4: Brittany and the Lôire * 5: The Savoie * 6: Burgundy, The Lyonnais, and the Bresse * 7: The Béarnais and the Basque Country * 8: The Bordelais * 9: The Périgord * 10: The Languedoc 7. Part 3: Batterie de Cuisine 8. Part 4: Cooking Terms and Processes 9. Part 6: Les Aromates, etc. 10. Part 7: Weights and Measures 11. Part 8: Sauces 12. Part 9: Hors-d'OEuvre and Salads 13. Part 10: Soups 14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre 15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products 16. Part 13: Vegetables 17. Part 14: Fish 18. Part 15: Shell-Fish and Crustacea 19. Part 16: Meat 20. * 1: Beef * 2: Lamb and Mutton * 3: Fresh Pork * 4: Veal 21. Part 17: Composite Meat Dishes, Cassoulets, etc. 22. Part 18: Poultry and Game 23. Part 19: The Left-Overs 24. Part 20: Sweet Dishes 25. Part 21: Cookery Books 26. Bibliography: Bibliography 27. * 1: Additional Book List 1977 * 2: Additional Book List 1983 28. Acknowledgements: Acknowledgements
1. Preface 1: Note to 1977 Edition 2. Preface 2: Note to 1983 Edition 3. Introduction: Introduction 4. Part 1: French Cooking in England 5. Part 2: The Cookery of the French Provinces 6. * 1: Provence * 2: Paris, Normandy and the Ile de France * 3: Alsace and Lorraine * 4: Brittany and the Lôire * 5: The Savoie * 6: Burgundy, The Lyonnais, and the Bresse * 7: The Béarnais and the Basque Country * 8: The Bordelais * 9: The Périgord * 10: The Languedoc 7. Part 3: Batterie de Cuisine 8. Part 4: Cooking Terms and Processes 9. Part 6: Les Aromates, etc. 10. Part 7: Weights and Measures 11. Part 8: Sauces 12. Part 9: Hors-d'OEuvre and Salads 13. Part 10: Soups 14. Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre 15. Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products 16. Part 13: Vegetables 17. Part 14: Fish 18. Part 15: Shell-Fish and Crustacea 19. Part 16: Meat 20. * 1: Beef * 2: Lamb and Mutton * 3: Fresh Pork * 4: Veal 21. Part 17: Composite Meat Dishes, Cassoulets, etc. 22. Part 18: Poultry and Game 23. Part 19: The Left-Overs 24. Part 20: Sweet Dishes 25. Part 21: Cookery Books 26. Bibliography: Bibliography 27. * 1: Additional Book List 1977 * 2: Additional Book List 1983 28. Acknowledgements: Acknowledgements
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