French Provincial Cooking

First published in 1960, this book is a regional account of French home cookery rather than a restaurant manual. Elizabeth David describes markets, seasonal produce, fats, wine, and the habits of provincial kitchens, then gives recipes grouped by soup, eggs, fish, meat, vegetables, and sweets, with chapters that move through provinces such as Provence, Burgundy, and Alsace. Headnotes explain how a dish is eaten and what substitutions a British kitchen might make. The work is practical instruction mixed with travel and ingredient essays, not a memoir and not a history of haute cuisine.

Quarter bound in quarter dark brown buckram, white paper boards with a design by MacCarthy. Dark green endleaves. Dark green slipcase.