Annotations:
Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. "Summer Cooking, " first published in 1955, contains, in David's words, "dishes which bring some savour of the garden, the fields, the sea, into the kitchen and the dining room."
Publisher's Remarks:
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating "pesto"") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, "Summer Cooking" is a witty, precise companion for feasting in the warmer months.
Product Detail:
Author: David, Elizabeth
Foreword by: O'neill, Molly
Illustrator: Daintrey, Adrian
Publisher: New York Review Of Books,
Content Language: English
Book,
Paperback: 234 pages
Weight: 0.7 lbs.
Dimensions: L: 7.98 in. x W: 5.02 in. x H: 0.64 in.
Comes with Illustrations
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