French Provincial Cooking is a 1960 cookery book by Elizabeth David. It was first published in London by Michael Joseph.
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French Provincial Cooking in the context of Batterie de cuisine
The batterie de cuisine (French; literally, kitchen artillery, i.e., kitchenware) is the range of tools and pans used in a kitchen. Although the term is French it is used in English to mean the same. It includes the knives, frying pans, bakeware and kitchen utensils required for cooking and for making desserts, pastries and confectionery. It does not include any of the fixed equipment such as cooking ranges, refrigeration equipment, etc.
In French Provincial Cooking (1960), Elizabeth David gives a list of typical items in a batterie de cusine: