9781904943716 - French Provincial Cooking di David, Elizabeth (52 risultati)

Hardback. Condizione: Fair. Juliet Renny (illustratore). A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.

Hardback. Condizione: Good. Juliet Renny (illustratore). The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Condizione: acceptable. Juliet Renny (illustratore). This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Condizione: very_good. Juliet Renny (illustratore). Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condizione: Very Good. Juliet Renny (illustratore). Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. Juliet Renny (illustratore). Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. Juliet Renny (illustratore). Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Condizione: Very Good. Juliet Renny (illustratore). Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs should not really be beaten at all, but stirred, whereas for scrambled eggs, they should be very well beaten) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: acceptable. Juliet Renny (illustratore). Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Hardcover. Condizione: Very Good. Juliet Renny (illustratore). Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Condizione: good. Juliet Renny (illustratore). Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Condizione: good. Juliet Renny (illustratore). Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Renny, Juliet (illustratore). Later printing. Near new with a hint of rubbing and scuffing to mylar protected dust jacket. Otherwise tight, bright, unmarked interior. NO remainder marks. Shipping confirmed!

Condizione: As New. Juliet Renny (illustratore). Unread book in perfect condition.

Hardcover. Condizione: Very Good. Juliet Renny (illustratore). All of our books without an ISBN number (normally pre-1970 in date) are described individually in detail. Books with an ISBN number (this one included) are all offered for sale in a good condition or better: some may be in very good, near fine, or fine condition. If the condition is critical to your decision to purchase, then please contact us and we will let you know our view of its condition. If the book is extremely heavy, we will need to contact you before completion of purchase to advise you of extra postage costs.

Condizione: New. Juliet Renny (illustratore).

Hardcover. Condizione: new. Juliet Renny (illustratore). Hardcover. Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics". Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

HRD. Condizione: New. Juliet Renny (illustratore). New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. Juliet Renny (illustratore). New Book. Shipped from UK. Established seller since 2000.

Condizione: New. Juliet Renny (illustratore). Brand New.

Hardback. Condizione: New. Juliet Renny (illustratore). Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs should not really be beaten at all, but stirred, whereas for scrambled eggs, they should be very well beaten) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.

Hardback. Condizione: New. Juliet Renny (illustratore). Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs should not really be beaten at all, but stirred, whereas for scrambled eggs, they should be very well beaten) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.

Juliet Renny (illustratore). Illustrated by JUliet Renny. 519p., b/w drawings, dj.

Hardcover. Condizione: Used; Very Good. Juliet Renny (illustratore). **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Hardcover. Condizione: New. Juliet Renny (illustratore). *Brand new* Ships from USA.

Condizione: New. Juliet Renny (illustratore). pp. 519 Illus.

Condizione: new. Juliet Renny (illustratore).

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Near Fine. Juliet Renny (illustratore). 8vo. 519 Page's. Illustrated. A Near Fine copy in like-wise Near Fine dust-wrapper. Free from any mark's, book-plate's, inscription's, under-lining, etc. The Dust-wrapper (£14.99) has NOT been price clipped. No sunning to any part of the book. (Not left in sunlight to fade).

Condizione: New. Juliet Renny (illustratore). In.

hardcover. Condizione: New. Juliet Renny (illustratore).