Books

A beautifully bound first edition of this illustrated cookery book on French provincial cooking, housed in a slip case. A first edition of the work, rebound in a beautiful dark blue, full morocco binding, with five raised bands and renewed marbled endpapers. Elizabeth David is most fondly remembered for revitalizing home cookery in Britain through her enticing books and articles about European cuisine. In works such as 'French Provincial Cooking', David combined modest ingredients to create well-balanced cookery, using the correct proportions to ensure harmony in the kitchen. In the introduction to this work, David describes her time in France, inviting us to share in her inspiration. She explains how she picked up a cookery book similar to her own during her time in Toulouse, which encouraged her French provincial style of cooking further. In 'French Provincial Cooking' David explores French cookery in England, showing its potential. Following this, David presents food inspiration from Provence, Paris, Normandy and The Basque Country, among many other regions. With a variety of chapters on sauces, hors d'oeuvres, shellfish meat and cassoulets.With charming vignette illustrations throughout, by artist Juliet Renny. Rebound in dark blue full morocco, with five raised bands and gilt detailing to the spine. Externally, lovely. Internally, firmly bound. Light offsetting to the half title page. Pages bright and clean, with a touch of age toning. Slip case in excellent condition, with minor shelf wear only. Near Fine.

French Provincial Cooking by Elizabeth David is considered a classic in the world of culinary literature. The book offers a rich tapestry of France's regional cuisines, exploring ingredients, techniques, and dishes that have influenced cooking far beyond France's borders. First published in 1960 by Michael Joseph, this book is not just a recipe collection but a passionate reflection on French culinary tradition.