French provincial cooking. (2011)

• Record Type: Book
• Further Information: Note: Elizabeth David ; illustrated by Juliet Renny.
• Other Names: David, Elizabeth, 1913-1992
• Contents: Preface 1: Note to 1977 Edition Preface 2: Note to 1983 Edition Introduction: Introduction Part 1: French Cooking in England Part 2: The Cookery of the French Provinces 1: Provence 2: Paris, Normandy and the Ile de France 3: Alsace and Lorraine 4: Brittany and the Lôire 5: The Savoie 6: Burgundy, The Lyonnais, and the Bresse 7: The Béarnais and the Basque Country 8: The Bordelais 9: The Périgord 10: The Languedoc Part 3: Batterie de Cuisine Part 4: Cooking Terms and Processes Part 6: Les Aromates, etc. Part 7: Weights and Measures Part 8: Sauces Part 9: Hors-d’Œuvre and Salads Part 10: Soups Part 11: Eggs, Cheese Dishes and Hot Hors-d’Œvre Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products Part 13: Vegetables Part 14: Fish Part 15: Shell-Fish and Crustacea Part 16: Meat 1: Beef 2: Lamb and Mutton 3: Fresh Pork 4: Veal Part 17: Composite Meat Dishes, Cassoulets, etc. Part 18: Poultry and Game Part 19: The Left-Overs Part 20: Sweet Dishes Part 21: Cookery Books Bibliography: Bibliography 1: Additional Book List 1977 2: Additional Book List 1983 Acknowledgements: Acknowledgements
• Edition: Revised edition
• Publisher Details: London : Penguin Books in association with Michael Joseph
• Publication Date: 2011
• Extent: 1 online resource (524 pages), illustrations
• Subjects: 641.5944; Cooking, French; Cooking, French; Electronic books
• Languages: English
• ISBNs: 9780141956398; 0141956399; 9781405917384; 1405917385
• Notes: Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.