[ read online Audiobooks ] French Provincial CookingAuthor Elizabeth David – Bilb-weil.de

First published in , Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food With elegant simplicity, David explores the authentic flavors and textures of timehonored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking Great writing, now want to readof her books This is an excellent cookery book, filled with recipes and flavours that to this day still haunt my palette.I've eaten most of the original recipes contained in this volume, all of these cooked for my family by Elizabeth David herself when I was four years old We were her test subjects at the time, gladly helping her to check the size of the portions Back then, we were living in post Second World War poverty in Sandwich near Ham, Kent Most of the time our food was dull, boring and scarce In fact, at times we were so hungry, my brother and I would resort to stealing To suddenly have these luxurious, large, delicious meals on the weekends then, was something like christmas coming early They made such an impression on me that later, as a student, I cooked many of these recipes and had the master copy to compare my own versions with One particular recipe, the red cabbage, apple and red wine stew, stands out in my mind I still dream longingly of it As for Elizabeth David herself, she was always generous, giving me cans of olive oil, pots, pans and recipes and encouraging my love of good food For this especially I will be forever grateful to the writer.Added References:Below is a letter from Elizabeth David to George Lassalle, my father and also prize winning cookery writer on fish and Middle Eastern food After meeting at the Cairo library during the Second World War (aprox 1940), where my father was stationed as an intelligence officer, Elizabeth and he began a relationship The letter, dated May 16th (and I know that the year is 1953), comes from a while later, when my father then back in England and encouraging Elizabeth to continue writing cookery books was asked to go to Egypt to spy on the new President Nasser for British Intelligence Aware of the impending trip, Elizabeth asks him to do some research on Arab cuisine for her.[IMAGE COMING] Lengthy coverage of all things edible in Europe by the definitive British food journalist Elizabeth David Readat hm, her writing about food and experience is amazing, her insights about packing the pieholeoh what joy! but unfortunately this person is, ahem, of her times and extraordinarily racist and classist total fader, babes. love her aristocratic style, curt, take no prisoners she assumes you know the basics and would not deign to describe how to chop an onion has no use for 'chefs' it is after all just cookery the inclusion of excerpts of other writers, some of them very old, is delightful and yes, the recipes are great. I think this was the book that taught me how to cook It's opinionated, dirigiste, superbly written and selected, and if curse all the recipes not only work they take you off to a France that went out when a DS was a very sexy car, not a games console. A classic which I still go back to from time to time. Elizabeth David is the british equivalent of Julia Childs They were both exploring French cuisine while living as expats in France during the 1950's (David also lived in Italy, and Greece) She gathered traditional french provincial (think simple) recipes back to England This book, published in 1960, had the same revolutionary effect on english cooking that Child's Mastering the Art of French Cooking had on american.It is a fun read and the recipes are quite good The recipes are not what we're used to in modern terms though They'resimple instructions than actual stepbystep directions I've found this to be true in Italy too, so it may just be a cultural difference Mainland europe doesn't have standard measurements either, i e tablespoons, cups, etc They use whatever utensil or glass is on hand. You should read this if you want a foundation in (European) cooking One of the great food writers of western cooking in the 20th century And Elizabeth is a great writer The book is educationally delivered, but the stories surrounding dishes are often with wit and bounce The fondness she has for the food on the page is clear, and the times she is forthcoming about a dish, even when she’s not particularly interested in it, are evenpronounced An extremely wellresearched piece, with the glossary and bibliography beingthan 50 pages alone, Elizabeth knows her stuff Much of the technique and ingredients in this book are not in use today I'm curious how much we forgot, versus we as a society decided to move away from for taste or ease or economics I'm also curious if this is how we use to cook and shop Whether this was sequestered to the french bourgeois or the average American home cook was also thinking about cooking in these terms French Provencal Cooking really changed how I think about food in a lot of ways A lot of the technique presented here comes from necessity (lack of refrigeration, etc) and we no longer need to think about food handling in quite the same way But that doesn't mean old/outdated technique should be cast aside I'm curious which of this is still deeply delicious, coupled with any extra burden, compared to what/how we cook now.If you’re very interested in cooking, I can't recommend this enough Additionally, if you’re interested in history (particularly food history post1850) I would doubly recommend this A great read.