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.

Binding Type: Paperback
Publisher: New York Review of Books
Published: 04/30/2002
ISBN: 9781590170045
Pages: 248
Weight: 0.70lbs
Size: 7.98h x 5.02w x 0.64d

Review Citations: Library Journal 07/01/2002 pg. 128
Library Journal 07/15/2002