Plats Du Jour

Plats du Jour, published in 1957, was one of Britain's first post-war cookbooks focused on Continental European cuisine. The book pairs recipes with distinctive black and white illustrations by David Gentleman. Authors Patience Gray and Primrose Boyd present traditional French and Italian dishes, focusing on a single main course - the 'plat du jour' concept common in European restaurants. The recipes emphasize fresh ingredients and seasonal cooking methods, with instructions for creating complete meals rather than isolated dishes. The book stands as both a cookbook and a cultural document of post-rationing Britain, capturing a moment when Mediterranean cooking began to influence British kitchens. Its approach to food reflects the authors' experiences living and cooking in France and Italy. The work explores themes of cultural exchange and culinary authenticity, suggesting that good cooking transcends national boundaries. Through its recipes and commentary, the book examines the relationship between food, place, and tradition.

Readers view Plats Du Jour as a historical snapshot of 1950s British food culture and Continental cooking. The book has limited reviews online, making it difficult to gauge broad reception. Appreciated aspects: - Clear, practical instructions for French dishes - Budget-conscious approach to European cooking - Hand-drawn illustrations by David Gentleman - Cultural context and history behind recipes Common criticisms: - Dated measurements and temperatures - Some ingredients no longer available - Limited photographs - Writing style can be terse Available ratings: Goodreads: 4.5/5 (6 ratings) Amazon: No current listings or reviews Several readers noted the book's significance in introducing French home cooking to post-war British kitchens. A Goodreads reviewer wrote: "This was one of the first cookbooks to show Brits how to cook real French food at home with available ingredients." The book appears more referenced in food history discussions than actively used for cooking today.

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🍳 Published in 1957, "Plats du Jour" was one of Britain's first post-war cookbooks to champion continental European cuisine, helping introduce British home cooks to French and Italian dishes during a time of continued food rationing. 📚 The book sold over 50,000 copies in its first year—a remarkable achievement for a cookbook in 1950s Britain—and helped launch Patience Gray's career as a celebrated food writer. 🌿 Author Patience Gray later lived a semi-wild existence in Puglia, Italy, foraging for ingredients and cooking without electricity or running water, experiences she documented in her later work "Honey from a Weed." 🎨 The book's distinctive illustrations by David Gentleman helped establish his career; he went on to design British postage stamps and create iconic London Underground station murals. 🥘 The term "plat du jour" (dish of the day) was relatively unknown in Britain at the time, but the book helped popularize both the term and the concept of daily specials in British restaurants.