French Provincial Cooking - Tapa blanda

French Provincial Cooking is Elizabeth David's classic work on French regional cuisine.

Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings.

First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

'Britain's most inspirational food writer' Independent

'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times

French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings.

Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.

'Readers are plunged, through the passion and skill of her writing, deep into the sights and scents of the markets and kitchens of rural France' Daily Telegraph

'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express

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Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.