Traditional Recipes of the Provinces of France

The first English language edition of Curnonsky's regional French cookery book

Author

Publisher

Printing Details

First edition. Hardback, bound in buckram with printed titling to spine and tipped-in photograph to upper board. 21 × 18.5cm, 494pp. Text is in English.

A classic of French cookery. Curnonsky was the pseudonym of Maurice Edmond Sailland and was known as the Prince of Gastronomy. This title was adapted from Recettes des Provinces de France, a 1959 French cookery book published in honour of Curnonsky. The book canters through the regions of France (Anjou, Gascony, Burgundy, Provence etc) and collects the best recipes and wines, with a brief description of the area. Recipes include sauteed cuttlefish saintongeaise, stuffed fowl Henri IV, Villefranca aniseed rings, tripe a la mode de Caen, giblet stew (alicot), potato sausages... The book is illustrated with photographs of the food which could only belong to the 1960s, and with colourful endpapers.

Condition

A good copy. There is some marking to the pages' top edge and light rubbing and fading to the boards but the book remains in strong readable condition.