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.
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apricots aubergines bacon baking basil bayleaf beef black pepper boiling bowl bread broad beans butter carrots chicken chives chopped parsley chutney clove clove of garlic cold cooked cookery cool coriander courgettes Cover the pan cucumber d'ceuvre delicious drain eaten Elizabeth David escalopes fennel fillets fish flavour flour fresh cream fresh herbs fruit garlic gently green peas grilled ground black pepper half heat hour jars jelly lemon juice lemon peel lettuce little salt marjoram mayonnaise meat melted milk minutes mixed mixture mushrooms olive oil omelette onion oven parsley picnic piece pimentos pint pork potatoes pound prawns raspberries recipe redcurrants rice roast salad salt and pepper sauce saucepan season with salt shallots sieve slices souffle soup sprinkle steak stewed stir Strain sugar summer tablespoons tarragon teaspoon terrine thick thyme tomatoes veal vegetables vine leaves vinegar white wine yolks
The Recipe Reader: Narratives, Contexts, Traditions
Janet Floyd,Laurel Forster
No preview available - 2003
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British Food: An Extraordinary Thousand Years of History
Limited preview - 2002