THE FOLIO SOCIETY

Elizabeth David knew that authentic French food was not the preserve of three-star establishments but could be found in unknown cafés, hospitable farmhouses or seaport bistros. After all this was the sort of excellent food that French people ate at home. French Country Cooking explores the marvellous diversity of France's regional cookery from the Catalan Bouillinada, a version of the celebrated bouillabaisse, to the robust Auvergne peasant dish, La Truffado.

Many recipes are delightfully simple like Shrimp soup, Tarte á l'ognion or Gnocchi á la Romaine. Others, such as cheese soufflé or duck with figs are more complex but 'good food is always trouble'. Salted with forthright advice on essential kitchen utensils, composing menus and using wine in cooking, Elizabeth David's inspirational work evokes all the colour and flavour of local French cuisines.