Plats Du Jour (or Foreign Food)
Penguin Handbook, 1st Edition, published 1957.
Inspired by their experiences of simple meals abroad, most notably in France and Italy, PG and PB in their own words ‘Evolved a system of cookery by which a variety of dishes was replaced by a single ‘plat du jour’ accompanied, as a rule by a green salad, a respectable cheese, and fruit in season, and whenever possible, by a bottle of wine’. This conception of a meal underlies this book. This central idea is beautifully realised and illustrated with drawings by David Gentleman. As with all the best cookbooks it has no photographs, the recipes themselves, notes, comments and occasional illustrations are evocative and inspiring enough, often poetic .
Condition grading: Fair. Faded covers. Foxing and stains to both covers. Damage to bottom of worn and faded spine. Binding tight. The photographs form part of the description.
Penguin Handbook, 1st Edition, published 1957.
Inspired by their experiences of simple meals abroad, most notably in France and Italy, PG and PB in their own words ‘Evolved a system of cookery by which a variety of dishes was replaced by a single ‘plat du jour’ accompanied, as a rule by a green salad, a respectable cheese, and fruit in season, and whenever possible, by a bottle of wine’. This conception of a meal underlies this book. This central idea is beautifully realised and illustrated with drawings by David Gentleman. As with all the best cookbooks it has no photographs, the recipes themselves, notes, comments and occasional illustrations are evocative and inspiring enough, often poetic .
Condition grading: Fair. Faded covers. Foxing and stains to both covers. Damage to bottom of worn and faded spine. Binding tight. The photographs form part of the description.
Penguin Handbook, 1st Edition, published 1957.
Inspired by their experiences of simple meals abroad, most notably in France and Italy, PG and PB in their own words ‘Evolved a system of cookery by which a variety of dishes was replaced by a single ‘plat du jour’ accompanied, as a rule by a green salad, a respectable cheese, and fruit in season, and whenever possible, by a bottle of wine’. This conception of a meal underlies this book. This central idea is beautifully realised and illustrated with drawings by David Gentleman. As with all the best cookbooks it has no photographs, the recipes themselves, notes, comments and occasional illustrations are evocative and inspiring enough, often poetic .
Condition grading: Fair. Faded covers. Foxing and stains to both covers. Damage to bottom of worn and faded spine. Binding tight. The photographs form part of the description.
