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class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Description</span> </div> </a> <button aria-controls="toc-Description-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Description subsection</span> </button> <ul id="toc-Description-sublist" class="vector-toc-list"> <li id="toc-Meat" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Meat"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Meat</span> </div> </a> <ul id="toc-Meat-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cooking_pot" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cooking_pot"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Cooking pot</span> </div> </a> <ul id="toc-Cooking_pot-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Wine_and_other_ingredients" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Wine_and_other_ingredients"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>Wine and other ingredients</span> </div> </a> <ul id="toc-Wine_and_other_ingredients-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Other_daubes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Other_daubes"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Other daubes</span> </div> </a> <ul id="toc-Other_daubes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes,_references_and_sources" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Notes,_references_and_sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Notes, references and sources</span> </div> </a> <button aria-controls="toc-Notes,_references_and_sources-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Notes, references and sources subsection</span> </button> <ul id="toc-Notes,_references_and_sources-sublist" class="vector-toc-list"> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Sources</span> </div> </a> <ul id="toc-Sources-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" 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searchaux" style="display:none">French stew of beef braised in wine and garlic</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses of "Daub(e)", see <a href="/wiki/Daub_(disambiguation)" class="mw-disambig" title="Daub (disambiguation)">Daub (disambiguation)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Daube</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Daube_de_boeuf.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/67/Daube_de_boeuf.JPG/260px-Daube_de_boeuf.JPG" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/67/Daube_de_boeuf.JPG/390px-Daube_de_boeuf.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/67/Daube_de_boeuf.JPG/520px-Daube_de_boeuf.JPG 2x" data-file-width="4000" data-file-height="3000" /></a></span></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data">Stew</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name">France</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Provence" title="Provence">Provence</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Beef, wine, vegetables</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Daube_proven%C3%A7ale" class="extiw" title="commons:Category:Daube provençale">Media: Daube</a></li></ul></div></td></tr></tbody></table> <p><b>Daube</b> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">French pronunciation:</span> <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[dob]</a></span> <span class="noprint"><span class="ext-phonos"><span data-nosnippet="" id="ooui-php-1" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/1\/12\/LL-Q150_%28fra%29-Lepticed7-daube.wav\/LL-Q150_%28fra%29-Lepticed7-daube.wav.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"LL-Q150 (fra)-Lepticed7-daube.wav"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/1/12/LL-Q150_%28fra%29-Lepticed7-daube.wav/LL-Q150_%28fra%29-Lepticed7-daube.wav.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"><span class="oo-ui-iconElement-icon oo-ui-icon-volumeUp"></span><span class="oo-ui-labelElement-label"></span><span class="oo-ui-indicatorElement-indicator oo-ui-indicatorElement-noIndicator"></span></a></span><sup class="ext-phonos-attribution noexcerpt navigation-not-searchable"><a href="/wiki/File:LL-Q150_(fra)-Lepticed7-daube.wav" title="File:LL-Q150 (fra)-Lepticed7-daube.wav">ⓘ</a></sup></span></span>, <a href="/wiki/Occitan_language" title="Occitan language">Occitan</a>: <i lang="oc">adòba</i> or <span title="Occitan (post 1500)-language text"><i lang="oc">adobo</i></span>) is a <a href="/wiki/French_cuisine" title="French cuisine">French</a> slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the <span title="French-language text"><i lang="fr">bœuf en daube à la provençale</i></span>, a <a href="/wiki/Provence#Cuisine" title="Provence">Provençal</a> stew made with cheaper cuts of beef <a href="/wiki/Braising" title="Braising">braised</a> in wine, with vegetables, garlic and herbs, and traditionally cooked in a <i>daubière</i>–a braising pot. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Terminology_and_history">Terminology and history</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=1" title="Edit section: Terminology and history"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i> defines a daube as "A braised meat (usually beef) stew with wine, spices, etc".<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> In <i><a href="/wiki/The_Oxford_Companion_to_Food" title="The Oxford Companion to Food">The Oxford Companion to Food</a></i>, Philip and Mary Hyman note that the word is a French culinary term indicating both a method of cooking and a type of dish. The <i><a href="/wiki/Dictionnaire_de_l%27Acad%C3%A9mie_fran%C3%A7aise" title="Dictionnaire de l'Académie française">Dictionnaire de l'Académie française</a></i> dates the word to the 16th century, and says that it derives from the Occitan <span title="Italian-language text"><i lang="it">dobba</i></span>, a <a href="/wiki/Marinade" class="mw-redirect" title="Marinade">marinade</a>.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>In the 18th century, daubes were a specialty of the French town of <a href="/wiki/Saint-Malo" title="Saint-Malo">Saint-Malo</a>. The Hymans comment that there were many different types: "artichokes <span title="French-language text"><i lang="fr">en daube</i></span>, celery, pork cutlets, goose— all these and many other foodstuffs besides were prepared <span title="French-language text"><i lang="fr">en daube</i></span>".<sup id="cite_ref-h245_3-0" class="reference"><a href="#cite_note-h245-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Most were made to be eaten cold.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Daubes remained popular in 19th-century France, but by then, they were nearly always meat dishes, usually beef, eaten hot. By the end of the 20th century, the term was largely confined to <span title="French-language text"><i lang="fr">bœuf en daube</i></span>. The dish came to be seen as rustic and old-fashioned, and the copper pots—daubières—in which it was traditionally cooked became "a curiosity in antique markets".<sup id="cite_ref-h245_3-1" class="reference"><a href="#cite_note-h245-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Description">Description</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=2" title="Edit section: Description"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Meat">Meat</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=3" title="Edit section: Meat"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Cooks differ widely regarding which meat should be used for a daube. There is common consent that it should have a long marinade before cooking, but some say it should be cooked as a whole piece, others that it should be cubed or sliced. In their <i><a href="/wiki/Mastering_the_Art_of_French_Cooking" title="Mastering the Art of French Cooking">Mastering the Art of French Cooking</a></i>, <a href="/wiki/Simone_Beck" title="Simone Beck">Simone Beck</a> and <a href="/wiki/Julia_Child" title="Julia Child">Julia Child</a> describe <span title="French-language text"><i lang="fr">bœuf en daube à la provençale</i></span> as a braised <a href="/wiki/Pot_roast" title="Pot roast">pot roast</a> of beef with wine, tomatoes, and <a href="/wiki/Provence#Cuisine" title="Provence">provençal</a> flavourings: </p> <style data-mw-deduplicate="TemplateStyles:r996643573">.mw-parser-output .block-indent{padding-left:3em;padding-right:0;overflow:hidden}</style><div class="block-indent">This is a large, whole piece of braising beef larded with strips of ham, marinated in red wine and herbs, and slowly simmered in a lightly thickened mixture of the marinade liquid, beef stock, and tomatoes, which turns into a rich ready-made sauce at the end of the cooking.<sup id="cite_ref-mta_5-0" class="reference"><a href="#cite_note-mta-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup></div> <p>Their insistence that the dish contains a whole piece of beef is not shared by some other cooks. <a href="/wiki/Elizabeth_David" title="Elizabeth David">Elizabeth David</a> writes in <i><a href="/wiki/Elizabeth_David_bibliography#French_Provincial_Cooking_(1960)" title="Elizabeth David bibliography">French Provincial Cooking</a></i>: </p> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r996643573"><div class="block-indent">There must be scores of different recipes for daubes in Provence alone, as well as all those which have been borrowed from Provence by other regions, for a daube of beef is essentially a country housewife's dish. In some daubes the meat is cut up, in others it is cooked in the piece; what goes in apart from the meat is largely a matter of what is available, and the way it is served is again a question of local taste.<sup id="cite_ref-ed_6-0" class="reference"><a href="#cite_note-ed-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup></div> <p>The recommended cuts of meat for a daube vary. David favours <a href="/wiki/Cut_of_beef#British,_Australian,_South_African_and_New_Zealand" title="Cut of beef">top rump</a> (also called thick flank);<sup id="cite_ref-ed_6-1" class="reference"><a href="#cite_note-ed-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Beck and Child's preference is for <a href="/wiki/Cut_of_beef#British,_Australian,_South_African_and_New_Zealand" title="Cut of beef">topside</a>;<sup id="cite_ref-mta_5-1" class="reference"><a href="#cite_note-mta-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Auguste Escoffier</a>, referring to French butchers' cuts, specifies <i><a href="/wiki/Cut_of_beef#French" title="Cut of beef">paleron</a></i> or <i><a href="/wiki/Cut_of_beef#French" title="Cut of beef">gîte</a></i>;<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Prosper_Montagn%C3%A9" title="Prosper Montagné">Prosper Montagné</a> favours the more expensive <a href="/wiki/Cut_of_beef#British,_Australian,_South_African_and_New_Zealand" title="Cut of beef">rump</a>;<sup id="cite_ref-lg_8-0" class="reference"><a href="#cite_note-lg-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Paula_Wolfert" title="Paula Wolfert">Paula Wolfert</a> opts for <a href="/wiki/Short_ribs" title="Short ribs">short rib</a>; <a href="/wiki/Jo%C3%ABl_Robuchon" title="Joël Robuchon">Joël Robuchon</a> recommends <a href="/wiki/Cut_of_beef#French" title="Cut of beef">ox cheeks</a> (and notes that in Provence a daube is sometimes made with beef from the Camargue bull or with lamb shoulder);<sup id="cite_ref-jr_9-0" class="reference"><a href="#cite_note-jr-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Patricia_Wells" title="Patricia Wells">Patricia Wells</a> advises using at least three cuts of beef from different parts of the animal, arguing that some – such as <i><a href="/wiki/Cut_of_beef#French" title="Cut of beef">plats de cétes</a></i> – enhance flavour with their cartilaginous bones, others – such as <i><a href="/wiki/Cut_of_beef#French" title="Cut of beef">tende de tranche</a></i> – provide purer meat with little muscle separation, and others – such as <span title="French-language text"><i lang="fr">paleron</i></span> add both meat and muscle for added texture.<sup id="cite_ref-pw1_10-0" class="reference"><a href="#cite_note-pw1-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>n 1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Cooking_pot">Cooking pot</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=4" title="Edit section: Cooking pot"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Daubi2.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Daubi2.JPG/170px-Daubi2.JPG" decoding="async" width="170" height="153" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Daubi2.JPG/255px-Daubi2.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Daubi2.JPG/340px-Daubi2.JPG 2x" data-file-width="1204" data-file-height="1084" /></a><figcaption>A daubière</figcaption></figure> <p>There is, similarly, no unanimity about what a daube is cooked in. In <i><a href="/wiki/Larousse_Gastronomique" title="Larousse Gastronomique">Larousse Gastronomique</a></i> <a href="/wiki/Prosper_Montagn%C3%A9" title="Prosper Montagné">Prosper Montagné</a> specifies a daubière, a traditional cooking pot, which may be made of stoneware, earthenware or tinned copper.<sup id="cite_ref-lg_8-1" class="reference"><a href="#cite_note-lg-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Wells and Wolfert opt for earthenware. In her 2009 book <i>Mediterranean Clay Pot Cooking</i> Wolfert calls the daubière "instantly recognizable by its tall, potbellied shape and distinctive lid … designed so that the ingredients can be packed inside with only a small amount of liquid and then set over low heat to braise". Daubières slowly convey heat up from the bottom, causing the tough connective tissues in the meat to transform into <a href="/wiki/Gelatine" class="mw-redirect" title="Gelatine">gelatine</a>.<sup id="cite_ref-pw_12-0" class="reference"><a href="#cite_note-pw-12"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> According to Robuchon a daubière or other clay casserole is ideal, but he suggests as alternatives a cast-iron casserole or other heavy pan.<sup id="cite_ref-jr_9-1" class="reference"><a href="#cite_note-jr-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>David writes that the cooking pot may be earthenware, cast iron, copper or aluminium, "wide rather than deep";<sup id="cite_ref-ed_6-2" class="reference"><a href="#cite_note-ed-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Beck and Child call for a heavy, covered casserole, without specifying what it is made of.<sup id="cite_ref-mta_5-2" class="reference"><a href="#cite_note-mta-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Wine_and_other_ingredients">Wine and other ingredients</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=5" title="Edit section: Wine and other ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The wine in a daube is usually red, but for the <span title="French-language text"><i lang="fr">bœuf en daube à la provençale</i></span> Montagné and Wolfert specify white. David, Escoffier, Robuchon and Wells use red, as do Beck and Child, who recommend a complete bottle of strong young red such as <a href="/wiki/M%C3%A2connais" title="Mâconnais">Mâcon</a> or <a href="/wiki/Beaujolais" title="Beaujolais">Beaujolais</a>.<sup id="cite_ref-ingredients_13-0" class="reference"><a href="#cite_note-ingredients-13"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Tomatoes, onions, herbs, garlic, salt and pepper are common to most daubes. Some cooks add other ingredients, which may include <a href="/wiki/Anchovies_as_food" title="Anchovies as food">anchovies</a>, carrots, <a href="/wiki/Clove" title="Clove">cloves</a>, <a href="/wiki/Bone_marrow" title="Bone marrow">marrow bones</a>, mushrooms, <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, olives, <a href="/wiki/Pancetta" title="Pancetta">pancetta</a>, orange peel, pork rind, salt pork, tomato purée, and wine vinegar.<sup id="cite_ref-ingredients_13-1" class="reference"><a href="#cite_note-ingredients-13"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Some recipes include a small amount of flour to thicken the braising liquid.<sup id="cite_ref-ingredients_13-2" class="reference"><a href="#cite_note-ingredients-13"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Other_daubes">Other daubes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=6" title="Edit section: Other daubes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Other beef daubes include: </p> <ul><li><span title="French-language text"><i lang="fr">À l'albigeoise</i></span> – a pig's trotter and a calf's foot are added to the cooking liquid along with diced beef.<sup id="cite_ref-m125_14-0" class="reference"><a href="#cite_note-m125-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À l'ancienne</i></span> – a whole piece of rump, marinated and cooked in white wine and brandy.<sup id="cite_ref-m125_14-1" class="reference"><a href="#cite_note-m125-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À la béarnaise</i></span> – diced rump, marinated in red wine and brandy and cooked in the marinade with added beef stock.<sup id="cite_ref-m125_14-2" class="reference"><a href="#cite_note-m125-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À la corsoise</i></span> – a whole piece of rolled rib of beef, slowly cooked without wine (fresh tomatoes add sufficient liquid); new potatoes cooked in oil or butter are added along with mushrooms as the dish nears the end of its cooking time.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À la créole</i></span> – a <a href="/wiki/New_Orleans" title="New Orleans">New Orleans</a> recipe, in which rum takes the place of wine in the cooking liquid. David comments that few people would detect the difference in the alcoholic ingredient or could say in what precise way the stew differs from the French original.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À la languedocienne</i></span> – to the usual beef, red wine, onions and tomatoes are added <a href="/wiki/Leek" title="Leek">leeks</a>, smoked pork sausage and <a href="/wiki/Haricot_beans" class="mw-redirect" title="Haricot beans">haricot beans</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup></li> <li><span title="French-language text"><i lang="fr">À la niçoise</i></span> – raw ham, celery and lemon peel are added to slices of beef in the marinade and cooking liquid.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></li></ul> <p>Montagné mentions daubes of chicken, turkey and pheasant,<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> and David prints a recipe for <span title="French-language text"><i lang="fr">daube à la avignonnaise</i></span>, in which <a href="/wiki/Mutton" class="mw-redirect" title="Mutton">mutton</a> or lamb is used, rather than beef. Tomatoes are not used, but otherwise the ingredients are the same as for a typical <span title="French-language text"><i lang="fr">bœuf en daube à la provençale</i></span>.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <ul class="gallery mw-gallery-traditional center"> <li class="gallerycaption"><span title="French-language text"><i lang="fr">Bœuf en daube à la provençale</i></span></li> <li class="gallerybox" style="width: 295px"> <div class="thumb" style="width: 290px; height: 290px;"><span typeof="mw:File"><a href="/wiki/File:Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg" class="mw-file-description" title="With buttered carrots and peas"><img alt="With buttered carrots and peas" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/47/Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg/260px-Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/47/Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg/390px-Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/47/Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg/520px-Bistro_Jeanty_-_January_2019_-_Sarah_Stierch.jpg 2x" data-file-width="4032" data-file-height="3024" /></a></span></div> <div class="gallerytext">With buttered carrots and peas</div> </li> <li class="gallerybox" style="width: 295px"> <div class="thumb" style="width: 290px; height: 290px;"><span typeof="mw:File"><a href="/wiki/File:Daube_de_boeuf_carottes.jpg" class="mw-file-description" title="With lardons, carrots, and button mushrooms, served on parsnip purée"><img alt="With lardons, carrots, and button mushrooms, served on parsnip purée" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Daube_de_boeuf_carottes.jpg/260px-Daube_de_boeuf_carottes.jpg" decoding="async" width="260" height="260" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Daube_de_boeuf_carottes.jpg/390px-Daube_de_boeuf_carottes.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Daube_de_boeuf_carottes.jpg/520px-Daube_de_boeuf_carottes.jpg 2x" data-file-width="2108" data-file-height="2108" /></a></span></div> <div class="gallerytext">With <a href="/wiki/Lardons" class="mw-redirect" title="Lardons">lardons</a>, carrots, and button mushrooms, served on parsnip purée</div> </li> <li class="gallerybox" style="width: 295px"> <div class="thumb" style="width: 290px; height: 290px;"><span typeof="mw:File"><a href="/wiki/File:Daube_proven%C3%A7ale_03.jpg" class="mw-file-description" title="With potatoes and carrots"><img alt="With potatoes and carrots" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Daube_proven%C3%A7ale_03.jpg/260px-Daube_proven%C3%A7ale_03.jpg" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Daube_proven%C3%A7ale_03.jpg/390px-Daube_proven%C3%A7ale_03.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Daube_proven%C3%A7ale_03.jpg/520px-Daube_proven%C3%A7ale_03.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span></div> <div class="gallerytext">With potatoes and carrots</div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="Notes,_references_and_sources"><span id="Notes.2C_references_and_sources"></span>Notes, references and sources</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=7" title="Edit section: Notes, references and sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Notes">Notes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=8" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">The three French cuts approximate to short ribs, topside and chuck.<sup id="cite_ref-pw1_10-1" class="reference"><a href="#cite_note-pw1-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup></span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="References">References</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=9" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFReference-OED-daube" class="citation encyclopaedia cs1"><span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://www.oed.com/search/dictionary/?q=daube">"daube"</a></span>. <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i> (Online ed.). <a href="/wiki/Oxford_University_Press" title="Oxford University Press">Oxford University Press</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=daube&rft.btitle=Oxford+English+Dictionary&rft.edition=Online&rft.pub=Oxford+University+Press&rft_id=https%3A%2F%2Fwww.oed.com%2Fsearch%2Fdictionary%2F%3Fq%3Ddaube&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span> <span style="font-size:0.95em; font-size:95%; color: var( --color-subtle, #555 )">(Subscription or <a rel="nofollow" class="external text" href="https://www.oed.com/public/login/loggingin#withyourlibrary">participating institution membership</a> required.)</span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.dictionnaire-academie.fr/article/A9D0125">"daube"</a>, <i>Dictionnaire de l'Académie française</i>. Retrieved 29 August 2023</span> </li> <li id="cite_note-h245-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-h245_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-h245_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Hyman, p. 245</span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text">Montagné, p. 341</span> </li> <li id="cite_note-mta-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-mta_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-mta_5-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-mta_5-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Beck and Child, p. 229</span> </li> <li id="cite_note-ed-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-ed_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ed_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ed_6-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">David (2008), p. 315</span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text">Escoffier, p. 236</span> </li> <li id="cite_note-lg-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-lg_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-lg_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Montagné, pp. 125 and 342</span> </li> <li id="cite_note-jr-9"><span class="mw-cite-backlink">^ <a href="#cite_ref-jr_9-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-jr_9-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.theguardian.com/lifeandstyle/2010/aug/09/50-best-cookbooks-joel-robuchon">"The Complete Robuchon"</a>, <i>The Guardian</i>, 9 August 2010</span> </li> <li id="cite_note-pw1-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-pw1_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-pw1_10-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">Wells, p. 253</span> </li> <li id="cite_note-pw-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-pw_12-0">^</a></b></span> <span class="reference-text">Wolfert, pp. 149–151</span> </li> <li id="cite_note-ingredients-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-ingredients_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ingredients_13-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ingredients_13-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Beck and Child, pp. 229–231; David (2008), p. 315; Escoffier, p. 236; Montagné, p. 342; Wells, p. 253; and Wolfert, pp. 149–151</span> </li> <li id="cite_note-m125-14"><span class="mw-cite-backlink">^ <a href="#cite_ref-m125_14-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-m125_14-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-m125_14-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Montagné, p. 125</span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text">David (1999), p. 500</span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">David (2008), p. 317</span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text">Floyd, p. 172</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text">Bickel, p. 409</span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text">Montagné, p. 341</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text">David (1999), p. 305</span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="Sources">Sources</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=10" title="Edit section: Sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeckJulia_Child1978" class="citation book cs1"><a href="/wiki/Simone_Beck" title="Simone Beck">Beck, Simone</a>; <a href="/wiki/Julia_Child" title="Julia Child">Julia Child</a> (1978) [1970]. <i>Mastering the Art of French Cooking, Volume Two</i>. London: Penguin. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-14-046221-0" title="Special:BookSources/978-0-14-046221-0"><bdi>978-0-14-046221-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Mastering+the+Art+of+French+Cooking%2C+Volume+Two&rft.place=London&rft.pub=Penguin&rft.date=1978&rft.isbn=978-0-14-046221-0&rft.aulast=Beck&rft.aufirst=Simone&rft.au=Julia+Child&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavid1999" class="citation book cs1"><a href="/wiki/Elizabeth_David" title="Elizabeth David">David, Elizabeth</a> (1999) [1980]. <i>Elizabeth David Classics</i>. London: Grub Street. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-902304-27-4" title="Special:BookSources/978-1-902304-27-4"><bdi>978-1-902304-27-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Elizabeth+David+Classics&rft.place=London&rft.pub=Grub+Street&rft.date=1999&rft.isbn=978-1-902304-27-4&rft.aulast=David&rft.aufirst=Elizabeth&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavid2008" class="citation book cs1">David, Elizabeth (2008) [1960]. <i>French Provincial Cooking</i>. London: Folio Society. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/809349711">809349711</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=French+Provincial+Cooking&rft.place=London&rft.pub=Folio+Society&rft.date=2008&rft_id=info%3Aoclcnum%2F809349711&rft.aulast=David&rft.aufirst=Elizabeth&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEscoffier1934" class="citation book cs1"><a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Escoffier, Auguste</a> (1934). <a rel="nofollow" class="external text" href="https://archive.org/details/AugusteEscoffier1934FlamarionMaCuisineINDEXP677/page/n235/mode/2up"><i>Ma Cuisine</i></a>. Paris: Flamarion. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/981486233">981486233</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ma+Cuisine&rft.place=Paris&rft.pub=Flamarion&rft.date=1934&rft_id=info%3Aoclcnum%2F981486233&rft.aulast=Escoffier&rft.aufirst=Auguste&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2FAugusteEscoffier1934FlamarionMaCuisineINDEXP677%2Fpage%2Fn235%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFloyd1987" class="citation book cs1"><a href="/wiki/Keith_Floyd" title="Keith Floyd">Floyd, Keith</a> (1987). <a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9780806514291/mode/2up"><i>Floyd on France</i></a>. London: BBC. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-56-320519-7" title="Special:BookSources/978-0-56-320519-7"><bdi>978-0-56-320519-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Floyd+on+France&rft.place=London&rft.pub=BBC&rft.date=1987&rft.isbn=978-0-56-320519-7&rft.aulast=Floyd&rft.aufirst=Keith&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_9780806514291%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHymanMary_Hyman1999" class="citation book cs1">Hyman, Philip; Mary Hyman (1999). "Daube". In <a href="/wiki/Alan_Davidson_(food_writer)" title="Alan Davidson (food writer)">Alan Davidson</a> (ed.). <i>The Oxford Companion to Food</i>. Oxford: Oxford University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-211579-9" title="Special:BookSources/978-0-19-211579-9"><bdi>978-0-19-211579-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Daube&rft.btitle=The+Oxford+Companion+to+Food&rft.place=Oxford&rft.pub=Oxford+University+Press&rft.date=1999&rft.isbn=978-0-19-211579-9&rft.aulast=Hyman&rft.aufirst=Philip&rft.au=Mary+Hyman&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMontagné1976" class="citation book cs1"><a href="/wiki/Prosper_Montagn%C3%A9" title="Prosper Montagné">Montagné, Prosper</a> (1976). <a rel="nofollow" class="external text" href="https://archive.org/details/laroussegastrono0000mont_w7s3/page/904/mode/2up"><i>Larousse Gastronomique</i></a>. London: Hamlyn. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1285641881">1285641881</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.place=London&rft.pub=Hamlyn&rft.date=1976&rft_id=info%3Aoclcnum%2F1285641881&rft.aulast=Montagn%C3%A9&rft.aufirst=Prosper&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Flaroussegastrono0000mont_w7s3%2Fpage%2F904%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWells1997" class="citation book cs1"><a href="/wiki/Patricia_Wells" title="Patricia Wells">Wells, Patricia</a> (1997). <i>Patricia Wells at Home in Provence</i>. London: Kyle Cathie. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-85-626192-0" title="Special:BookSources/978-1-85-626192-0"><bdi>978-1-85-626192-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Patricia+Wells+at+Home+in+Provence&rft.place=London&rft.pub=Kyle+Cathie&rft.date=1997&rft.isbn=978-1-85-626192-0&rft.aulast=Wells&rft.aufirst=Patricia&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWolfert2009" class="citation book cs1"><a href="/wiki/Paula_Wolfert" title="Paula Wolfert">Wolfert, Paula</a> (2009). <a rel="nofollow" class="external text" href="https://archive.org/details/mediterraneancla00wolf_0/page/148/mode/2up"><i>Mediterranean Clay Pot Cooking</i></a>. Hoboken: John Wiley. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-76-457633-1" title="Special:BookSources/978-0-76-457633-1"><bdi>978-0-76-457633-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Mediterranean+Clay+Pot+Cooking&rft.place=Hoboken&rft.pub=John+Wiley&rft.date=2009&rft.isbn=978-0-76-457633-1&rft.aulast=Wolfert&rft.aufirst=Paula&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fmediterraneancla00wolf_0%2Fpage%2F148%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ADaube" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Daube&action=edit&section=11" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style 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