Summer Cooking

by ElizabethDavid (Author)

• Used

  Paperback
  2011

  $4.14

  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 nicoise to strawberry souffle. 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.

• Used

  Paperback
  1994

  $3.25

• Used

  Hardcover
  2011

  $3.25

  For Elizabeth David, summer fare meant fresh, seasonal food-recipes 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 reader's delight.

• New

  Paperback
  2011

  $13.74

  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 nicoise to strawberry souffle. 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.

• New

  Hardcover
  2011

  $13.30

  For Elizabeth David, summer fare meant fresh, seasonal food-recipes 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 reader's delight.