This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. Read morePublished on Jan. 22 2002 by Christopher Johnson
An enjoyable, anecdotal cookbook that has rightly become a classic. Having inspired a whole generation of post-war cooks, this text remains relevant to readers and cooks today. Read morePublished on July 18 2001 by little_bounce
I have little that is critical to say about this book: I bought it with certain purposes in mind (to find a few authentic recipes for certain classic French dishes such as Coq au... Read morePublished on March 3 2001
Before Elizabeth David Britain and Australia had no cuisine. Meals consisted of overcooked meat served with three types of boiled vegetables. Read morePublished on Dec 27 2000 by Tom Munro
In 1968, twenty years before I wrote "At Home With The French Classics", two books started me on my lifelong quest for raising ones appreciation and enjoyment of fine... Read morePublished on Nov. 18 2000 by Richard Grausman
Elizabeth David went to France in the still dark days following WWII -- an English friend told me that meat was rationed in Britain until 1953 -- to earn a master's degree in... Read morePublished on July 19 2000 by "really-siobhan"
I bought this book while living in England over 20 years ago. Needless to say, my book is falling apart and when I wanted to buy a new copy a few years ago, I was very... Read morePublished on Dec 7 1999
This book is straightforward, written with a definite point of view, and upon occasion absolutely hilarious. Read morePublished on Oct. 23 1999