Summer Cooking, Elizabeth David
Summer Cooking contains over a thousand recipes from all over the world — for table, buffet, or picnic. Elizabeth David is well known for the infectious enthusiasm with which she has handled French, Italian, and Mediterranean cookery: she imparts the same quality to this selection of summer dishes that are light (not necessarily cold), easy to prepare, and based on the meat and vegetables in season.
Demonstrating how an unconventional use of herbs can lend interest to the simplest meal, the author describes some forty ways of coping, for example, with the familiar egg, from the Provenqal oeufs pochés to Moonshine, a recipe from the seventeenth century. She is no less resourceful in her chapters on hors d'oeuvre, summer soups, fish and meat of various kinds, vegetables, sauces, and sweets.
Summer Cooking succeeds in bringing the cool, fresh flavour of garden, fields, and sea into the kitchen and dining-room.
Cover photograph by Anthony Denney
A Penguin Handbook
Summer Cooking, Elizabeth David, good copy
Penguin Books, pocket, 240 pages
Price without shipping costs