Author(s): Elizabeth David
Full of authentic recipes, this book describes some of the regional cookery of France. It shows the diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree.
"'A remarkable book.... food is treated with reverence, with understanding and, above all, with care' - Sunday Times"
Elizabeth David was the best food writer of her time, and even today is considered to be without peer. FRENCH COUNTRY COOKING was first published in 1959 and its appearance transformed the British way of thinking about food. Elizabeth David died in 1992.