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Synopsis
For Elizabeth David, summer fare meant fresh, seasonal food—recipes that could be prepared quickly and savored slowly, from Gnocchi alla Genovese (‘simply an excuse for eating pesto’) to La Poule au Pot to Gooseberry Fool. Her 1955 classic work, now reissued in a handsome, attractively priced hardback edition, includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics.
Divided into chapters on Soups, Salads, Eggs, Fish, Meat, Poultry and Game, Vegetables, and Sweets, it contains recipes from all over the world. Summer Cooking is a witty, precise companion for feasting in the warmer months — every bit as unexpected and enchanting to read today as it was 50 years ago. But the purest thrill of Summer Cooking, as in all of her books, is the pleasure her food delivers and the graceful way her prose captures the reader’s delight.
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About the Author
Elizabeth David (1913-1992) was a legendary writer and cook. In 1950, she published Mediterranean Food and along with subsequent books, including Italian Food and French Provincial Cooking, changed the face of cookery in Britain for ever. In her later works she explored the traditions of English cooking and is widely considered Britain's greatest twentieth-century cookery writer. Her books continue to inspire many today, who find her philosophy of simplicity, authenticity, knowledge and care to their liking. She received a CBE in 1986.
From Library Journal
These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now.
Copyright 2002 Reed Business Information, Inc.
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- PublisherGrub Street Cookery
- Publication date2011
- ISBN 10 1908117044
- ISBN 13 9781908117045
- BindingHardcover
- Number of pages234
- Rating
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Grub Street Publishing, United Kingdom, London, 2011
ISBN 10: 1908117044
ISBN 13: 9781908117045
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Paperback. Condition: Very Good. For Elizabeth David, summer fare meant fresh, seasonal foodrecipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese (simply an excuse for eating pesto) to La Poule au Pot to Gooseberry Fool. Her 1955 classic work, now reissued in a handsome, attractively priced hardback edition, includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Divided into chapters on Soups, Salads, Eggs, Fish, Meat, Poultry and Game, Vegetables, and Sweets, it contains recipes from all over the world. Summer Cooking is a witty, precise companion for feasting in the warmer months every bit as unexpected and enchanting to read today as it was 50 years ago. But the purest thrill of Summer Cooking, as in all of her books, is the pleasure her food delivers and the graceful way her prose captures the readers delight. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR005070920
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