First published in 1962, 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 time-honored 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.On the whole, the most satisfactory and the simplest way to hard-boil eggs is to put them in a saucepan in which they ... By this method the yolks should emerge yellow and not too crumbly and without that sinister ring of grey round the edge.
|Title||:||French Provincial Cooking|
|Publisher||:||Penguin - 1999-02-01|