French Provincial Cooking, by Elizabeth David. Intro by Julia Child

First published in 1962, Elizabeth David’s culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes,French Provincial Cookingis a scholarly yet straightforward celebration of the traditions of French regional cooking.

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals.

Elizabeth David (19131992) published eight books during her lifetime, from the evocativeBook of Mediterranean Foodin ration-bound 1950 to the masterlyEnglish Bread and Yeast Cookeryin 1977. Her books are acclaimed not only for their recipes but also for their literary depth.French Provincial CookingandItalian Foodwere reissued as Penguin Twentieth-Century Classics in 1999.

Penguin Classics. Released February 1, 1999

First published 1962