×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Summer Cooking
     

Summer Cooking

5.0 1
by Elizabeth David, Molly O'Neill (Foreword by)
 

See All Formats & Editions

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,

Overview

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.

Editorial Reviews

From the Publisher
"Decorated with a portrait of twin cherries, yellow runner beans, and the sweet, petite wild strawberries known as frais de bois, to urban eyes starved of July's sensual delights, the sunny cover of Summer Cooking seems to promise a storybook world...Summer Cooking is a wonderfully subversive volume -- every bit as unexpected and enchanting to read today as it must have been 50 years ago...But the purest thrill of Summer Cooking,as in all of David's volumes, is the nearly pugilistic punch of pleasure her food delivers, and the graceful way her bright, well-mannered prose captures the artist's fleeting delight...Whether read in bed in a baking tenement or at the breezy desk of a lolling barge, her words still ring like hypnotic prayers." --Salon.com
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 Cahners Business Information.

Product Details

ISBN-13:
9781590170045
Publisher:
New York Review Books
Publication date:
04/28/2002
Series:
NYRB Classics Series
Pages:
248
Sales rank:
940,238
Product dimensions:
5.03(w) x 8.00(h) x 0.51(d)

Related Subjects

Meet 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Summer Cooking 5 out of 5 based on 0 ratings. 1 reviews.
Valency More than 1 year ago
Imagine the Mediterranean coast in summer-the smell of wild basil and lavender in the warm air, the shiver of a breeze through high poplar leaves, the rough turquoise and sandy vistas beyond-and now imagine on a patio or out in the garden a table set for family and friends, a table waiting under red lanterns that will gleam later on, long into the night. What's on the table? There's an array of salads-like lentil salad with fresh herbs and chopped hard-boiled eggs, or almond or oranges tossed with crisp lettuce and a dressing made with melted butter and lemon juice, or Salad Lorraine with peppery greens and bacon. Soup is ladled out-cold cucumber soup or clear beetroot consumme or a warming, buttery broth with prawns and green peas. Served too is a pot of crab mousse and a crock of pork, ham, and veal terrine. For sweets there are, set out with apricot ice cream, peaches in wine and raspberry shortbread. The book Summer Cooking is more, though, than a compilation of simple and special recipes for sunny gatherings. It's a holiday back in time. David's language is sparse, wise, knowledgeable, and direct, and the era of her writing is from the golden age of European travel, the mid-1950s. Something from that warm, leisurely, eloquent era is crystallized in this book-perhaps it's the ingredients, which show a familiarity with 'Old World' cooking with its use of all meats and lack of timidity when it comes to butter and cream. Perhaps it's the titles of the recipes, like the hors d'oevres of 'Avocado Pears' (avocado with salt, pepper, olive oil, and lemon) and the desserts 'Geranium Cream' and 'Blackberry Water Ice.' Or maybe too it's the inherent view of family and time-the luxury of long summer days-that encapsulates the world this cookbook was written from and for. Though a few recipes might be dated, the sheer pleasure of this final quality-this image of the waiting table with people gathering around-is what the book really provides. It's a treasure to read; and if reading turns to cooking, a joyous treasure it becomes indeed.