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The recipes are simple, eliminate extraneous steps and are fast and easy to cook.
For many years I had payed attention to her travels across France in search of talented food and very interesting combinations of regional recipes.
Elizabeth David's books belong in the library of anyone who loves to read and prepare food and this is her best.
Recipes may be good but couldn't get past the poor printing job,
blurry letters and rough paper. -
This book carefully unpicks the core principles behind traditional French provincial cooking. Not the overblown, overpriced ‘haute cuisine’ of the Michelin crowd, but simple... Read morePublished 2 months ago by Sirin
Very intimate. The observations are very personal and the recipes very simple and gloriously imprecise. I bought it as cooking literature but you certainly could cook from it. Read morePublished 5 months ago by Chris Korody
Print is small and close together in the paper back version; therefore, go for the Hardcover. So far so good - don't be surprised if you have to use your judgment in places - the... Read morePublished 7 months ago by Bolitho
Wonderful reading, not only the recipes, but her
descriptions of the various areas of France were
a delight; highly recommended for lovers of
The backbone of French cooking. The first book I turn to when cooking anything french or vaguely french. Read morePublished 7 months ago by Poodilicious
I loved the authentic recipes and enjoyed several long afternoons drinking wine and cooking some of the dishes. Read morePublished 9 months ago by Steve Urso
A wonderful book of Traditional French recipes. I bought this copy because my original copy was falling apart from use!Published 10 months ago by Tim Wallace
As an unwavering amateur in the kitchen I appreciate the casual authority of the author and a willingness to speak of fine and subjective details on the cooking process, rather... Read morePublished 13 months ago by Andrew Carson