1912 Les Produits Coloniaux Origine: Production, Commerce

Description

First Edition, Illustrated, Original Binding, Publishers' Original Binding

The first edition. 

From the library of the influential cookery writer Elizabeth David. Throughout her career, David influenced the revitalisation of home cookery in Britain, where she returned to after the Second World War, after travelling through France, Greece, and Egypt. She was horrified by the food served in post-war England, when rationing was still ongoing, and thus started her career with popularising foreign cuisines in Britain, publishing books on Mediterranean, French, and Italian cooking. Her recipes included ingredients that were scarcely available in Britain at the time, such as olive oil, basil, figs, and garlic, bringing new flavours to British cuisine. Her works include 'A Book of Mediterranean Food', 'French Country Cooking', and 'French Provincial Cooking'.

In the publisher's original cloth. 

Illustrated throughout with two hundred and three monochrome vignettes engravings and monochrome maps. 

Written in the original French. 

This work was written by G. Capus and D. Boid and provides a comprehensive guide to colonial produce, covering a large variety of plants and produce items while discussing factors such as climate, their uses, and more. 

Publisher's advertisements to the rear.