Ranked #13 in French Cooking
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. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on... more
Reviews and Recommendations
We've comprehensively compiled reviews of French Provincial Cooking from the world's leading experts.
Nigel Slater Elizabeth David’s recipes give you a sense of place: I feel as if I am in France with her. (Source)
Giles Coren She is a very good cookery writer, trying to explain to people in austere 50s Britain how to make a petit salé or a beef bourguignon. (Source)