French Provincial Cooking. With an Introduction and Notes by Narcissa Chamberlain, and illustrations by Juliet Renny

first edition

1962 · New York

by David, Elizabeth

New York: Harper & Row, 1962. Thick octavo (24 x 16 cm.), [4], 504 pages. Index. FIRST AMERICAN EDITION. Rightly considered one of the greatest of culinary writers, Elizabeth David came into her full voice with this book. A book to be read as much as cooked from, and then read again. The Sunday Times review of the original English edition asked "Was there ever a cookery book so tremendously readable? ...a banquet of a book." Very light stains to front and top edges of text block; light rubbing to edges of publisher's blue cloth. Color-illustrated dust jacket is price-clipped, but otherwise clean and fresh. Near fine. (Inventory #: 9920)

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Specializing in Six centuries of printed and manuscript books on food and drink, including cookery, gastronomy, wine, spirits, mycology, farming and gardening. An extensive inventory of culinary ephemera includes menus, trade cards, photographs and more. We buy and sell fine and rare books on all fields related to food and drink, and work with clients worldwide to source rare books and develop private collections.

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