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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 Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. Before David gadded through France, Italy, and Greece prior to the Second World War, olive oil was purchased in the pharmacy and used to relieve earaches. She returned from her Mediterranean travels with exotic garlic- and herb-studded recipes—coq au vin, osso buco, pissaladière —that changed British palates forever
