French Country Cooking by Elizabeth David (Paperback, 2001)

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Full of authentic recipes, this evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. This book shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also advice on suitable cooking utentsils and the use of wine in the kitchen.
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