Description
Book SynopsisSummer 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
Table of 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
