Full Description
Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients.
Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long.
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
'Britain's most inspirational food writer' Independent
'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Contents
Introduction 1: Introduction
Introduction 2: Introduction to the Penguin Edition
Part 1: Fresh Herbs
Part 2: Hors d'Œuvre and Salads
Part 3: Soups
Part 4: Eggs
Part 5: Fish
Part 6: Meat
Part 7: Poultry and Game
Part 8: Vegetables
Part 9: Sauces
Part 10: Sweets
Part 11: Jams, Jellies and Other Preserves
Part 12: Buffet Food
Part 13: Improvised Cooking for Holidays and Week-ends
Part 14: Picnics
Part 15: Conversion Tables
Acknowledgements: Acknowledgements
