French Country Cooking

First published in 1951, this is a book of provincial French cookery written as prose rather than as restaurant formulas. David begins with pots, knives, and the use of wine, then gives dishes grouped as soups, fish, eggs, family meals, meat, poultry, game, vegetables, salads, sweets, sauces, and preserves. Headnotes place a recipe in a region or a household habit, from a Basque peasant soup to a cream-sauced Lyonnais chicken. She argues that France's kitchen reputation lives in inns and home tables, not only in haute cuisine. The work is practical instruction mixed with travel notes, not a memoir.

Quarter bound green buckram, white paper boards with a design by MacCarthy. Green endleaves. Dark green-grey slipcase.