FRENCH PROVINCIAL COOKING.

Elizabeth David discovered her taste for good food and wine when she lived with a French
family while studying history and literature at the Sorbonne. A few years after her return to
England she made up her mind to learn to cook so that she could reproduce for herself and
her friends some of the food that she had come to appreciate in France. Subsequently, Mrs
David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England.
She found not only the practical side but also the literature of cookery of absorbing interest
and studied it throughout her life.
Her first book, Mediterranean Food, appeared in 1950. French Country Cooking followed
in 1951, Italian Food, after a year of research in Italy, in 1954, Summer Cooking in 1955
and French Provincial Cooking in 1960. These books and a stream of often provocative art-
icles in magazines and newspapers changed the outlook of English cooks forever.