Books

493 pages. Original green cloth, titles to spine gilt on red ground, pictorial design to upper board in red, red top-stain. With the rare dust jacket which has been professionally restored. Pages 247-250 have been re-stitched by a professional bookbinder. First edition, first impression of the author's most influential work, some light staining to bottom edge. David (1913-1992) taught herself Mediterranean-style cooking while living abroad during the early 1940s, and began writing a food column for Harper's Bazaar in 1949, to her amazement the only place you could buy olive oil in England at that time was the chemist!.

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.