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Cover: 9780140273267 | French Provincial Cooking | Elizabeth David | Taschenbuch | Englisch
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French Provincial Cooking
Taschenbuch von Elizabeth David
Sprache: Englisch

22,40 €*

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Lieferzeit 1-2 Wochen

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Beschreibung
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Über den Autor
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Inhaltsverzeichnis
  • 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'OEuvre and Salads
  • Part 10: Soups
  • Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
  • 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
Details
Erscheinungsjahr: 1998
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780140273267
ISBN-10: 0140273263
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: David, Elizabeth
Illustrator: Renny, Juliet
Hersteller: Penguin Books Ltd
Maße: 198 x 131 x 38 mm
Von/Mit: Elizabeth David
Erscheinungsdatum: 30.04.1998
Gewicht: 0,377 kg
Artikel-ID: 106845401
Über den Autor
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
Inhaltsverzeichnis
  • 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'OEuvre and Salads
  • Part 10: Soups
  • Part 11: Eggs, Cheese Dishes and Hot Hors-d'OEvre
  • 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
Details
Erscheinungsjahr: 1998
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780140273267
ISBN-10: 0140273263
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: David, Elizabeth
Illustrator: Renny, Juliet
Hersteller: Penguin Books Ltd
Maße: 198 x 131 x 38 mm
Von/Mit: Elizabeth David
Erscheinungsdatum: 30.04.1998
Gewicht: 0,377 kg
Artikel-ID: 106845401
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