This classic cooking text by Elizabeth David helped to radically alter the cooking habits of the British people. In "French Country Cooking", David described some of the splendid regional cookery in France, and there is a large variety of recipes, from the peasant soup of the Basque country to the elaborate quennelles de brochet of Burgundy. As well as the many recipes, Mrs David also gives a chapter on the use of wine in the kitchen and advice as to suitable cooking utensils. This copy is the first impression of the first edition of "French Country Cooking".
Elizabeth David is widely considered to be one of the most influential and important cookery writers in British history, and she was responsible for introducing many European foods that were then unknown but are now commonplace.
Condition: the book's dust-jacket is in generally good condition, but it has some tearing, marking, and staining. The marking and staining is especially noticeable on the inside of the dust-jacket. The cloth-covered boards are also in good condition, but with some mild corner bumping, marking, and discolouration. The feps are moderately stained, and the interior pages, although in generally good condition, have some minor foxing, tearing, and marking. The book's fore-edge also has some light marking. The book's binding is strong.