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1. French Provincial Cooking - Yahoo Recipe Search

   Food and Wine

   Elizabeth David's Chocolate Cake

   Based on a recipe in Elizabeth David's French Provincial Cooking, this cake has been a Jenkins family favorite since the early 1960s. Plus:  More Dessert Recipes and Tips 

   Food and Wine

   Sorrel Mousse with Lemon Cream

   When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his downtime. He discovered his affinity for French food while reading the works of legendary writer Elizabeth David; he especially loved the sorrel sauce he found in her 1960 book, French Provincial Cooking. When he opened The Inn at Little Washington in Washington, Virginia, he experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse. Recipes from the French Masters

   Food.com

   Honey-Roasted Pear Salad With Thyme and Verjus Dressing

   An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool.