French Country Cooking

London: John Lehmann [from 1951], 1952. First Edition. Hardcover. Near Fine+. Second Impression of this wildly influential guide to the preparation of the dishes of rural France. Crown 8vo (196 x 124mm): 247,[1]pp, with frontispiece, illustrated title page, and nine full page plates by John Minton. Publisher's coarsely woven oatmeal-colored cloth, spine lettered in gold within brown title block; wraparound illustrated dust jacket by Minton, correctly priced 12s/6d and stating "Second Impression." An excellent example of this key work, tightly bound and clean throughout (edges and occasionally pages spotted), with Minton's marvelous illustrations. First published the previous year. In 1946, David returned from her sojourn on the Continent to England, where food rationing imposed during the Second World War remained in force. Dismayed by the contrast between the bland food served in Britain and the simple, tasty cuisines to which she had become accustomed in France, Greece, and Egypt, she began writing magazine articles about Mediterranean cooking, and in 1950 published A Book of Mediterranean Food, with recipes calling for such ingredients as aubergines, basil, figs, garlic, olive oil, and saffron, none of which was easily available in Britain. One year later, French Country Cooking followed. The Observer considered its recipes "so lucid that the reader might be receiving a concrete demonstration." Jamie Oliver, Tom Parker Bowles, Julia Child, and Alice Waters, among many chefs and restauranteurs, have all acknowledged David's influence. N. B. With few exceptions (always identified), we only stock books in exceptional condition, with dust jackets carefully preserved in archival, removable mylar sleeves. All orders are packaged with care and posted promptly. Satisfaction guaranteed. (Fine Editions Ltd is a member of the Independent Online Booksellers Association, and we subscribe to its codes of ethics.).