--- product_id: 62545544 title: "French Provincial Cooking" price: "Rp1118193" currency: IDR in_stock: true reviews_count: 13 url: https://www.desertcart.id/products/62545544-french-provincial-cooking store_origin: ID region: Indonesia --- # Authentic regional terroir focus Masterclass in classic French cooking Timeless culinary literature French Provincial Cooking **Price:** Rp1118193 **Availability:** βœ… In Stock ## Summary > 🍽️ Elevate your kitchen library with the ultimate French cooking classic! ## Quick Answers - **What is this?** French Provincial Cooking - **How much does it cost?** Rp1118193 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/62545544-french-provincial-cooking) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Epicurean Storytelling:** Dive into French cuisine as a series of evocative, personal short stories that transform cooking into an art form. - β€’ **Terroir-Driven Recipes:** Experience the authentic 'what grows together goes together' philosophy that defines true French provincial cooking. - β€’ **Pre-Modern Technique Revival:** Master recipes crafted before modern gadgets, emphasizing care, attention, and time for exceptional results. - β€’ **Collector’s Edition Comeback:** Own the highly sought-after hardback reissue, a must-have for discerning food lovers and literary connoisseurs alike. - β€’ **Comprehensive Culinary Coverage:** From sauces to sweets, explore every major French dish category with expert insights and celebrated recipes. ## Overview Elizabeth David’s 'French Provincial Cooking' is a revered culinary masterpiece blending rich storytelling with authentic regional French recipes. This newly reissued hardback edition offers timeless techniques and a deep dive into la cuisine terroir, making it essential for anyone passionate about elevating their cooking beyond trends to true craftsmanship. ## Description Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: 'As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of "French Provincial Cooking" has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics". Review: No photos - more a nice read - Nice read - no photos Review: A master - 'Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: 'As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of "French Provincial Cooking" has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. ' ## Features - New Store Stock ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 212,004 in Books ( See Top 100 in Books ) 41 in French Food & Drink 4,257 in Home & Garden (Books) | | Customer Reviews | 4.5 out of 5 stars 378 Reviews | ## Images ![French Provincial Cooking - Image 1](https://m.media-amazon.com/images/I/81VzAJmNTwL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ No photos - more a nice read *by A***K on 16 May 2026* Nice read - no photos ### ⭐⭐⭐⭐⭐ A master *by C***B on 20 October 2020* 'Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: 'As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of "French Provincial Cooking" has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. ' ### ⭐⭐⭐⭐⭐ La meilleure du monde *by L***E on 21 October 2014* I've had this book for a couple of decades, and it is always the first one I go to for a good French recipe; in fact, of my many recipe books, I might even say it is my favourite. The best quiche lorraine, boeuf a la bourguignonne, etc - every French dish you think you know well but realise, after tasting Elizabeth David's version, that you've never had the real thing before. The creamy onion tart, the apple tart with butter-sauteed apples, or the fruit tart made with yeast dough are amazing. You will always find something in here to impress your guests and family and give them a memorably delicious meal, and many dishes start with cheap ingredients. This copy was for my sister, who was fed up with hearing me describe dishes without passing on the recipes. --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.id/products/62545544-french-provincial-cooking](https://www.desertcart.id/products/62545544-french-provincial-cooking) --- *Product available on Desertcart Indonesia* *Store origin: ID* *Last updated: 2026-07-20*