French Provincial Cooking
New York: Harper & Row, Publishers, 1962.
First Edition. Introduction and notes by Narcissa G. Chamberlain. Illustrated by Juliet Renny.
The foundation of French cooking is the classically simple cookery of the provinces – those carefully considered, well-balanced, everyday dishes executed with the traditional French regard for ingredients of the highest quality, harmoniously blended. This book contains a rich and varied collection of savory recipes from such provinces as Normandy, Burgundy, Anjou and the Loire Valley, Alsace and Lorraine, Provence, the Languedoc and the Bearnais. It includes a number of celebrated regional specialties, some of which owe their distinctive regional flavor to some local preference in the seasoning or to a method of cookery traditional to one particular district, but most of the recipes flow directly from the mainstream of French cookery. For this reason, David has included a good deal of information on the fundamental principles of French cookery, on the cooking pots to be used, on the herbs, aromatic flavorings and seasonings typical of each part of the country, and on the terms employed by French or French-trained cooks all over the world.
Item #9009176-1/4 x 9-1/5”, blue cloth, red endpapers, 504pp, bibliography, indexes, illustrated.
Clean, tight, square, near fine in very good price-clipped dust wrapper with a few largish edge-chips.
Price: $150.00