Summer Cooking
“Summer Cooking” by Elisabeth David, published by Penguin Publishing Group in May 1965, is a culinary exploration that invites readers to embrace the flavors of continental cuisine. This edition, a later printing, spans 232 pages and is presented in English. The book reflects a post-World War II desire for vibrant and diverse dishes, offering recipes that incorporate fresh ingredients from gardens, fields, and the sea.
Readers will discover a collection of recipes designed to enhance their cooking experience with seasonal ingredients. Elisabeth David emphasizes the importance of freshness and simplicity, encouraging home cooks to bring the essence of summer into their kitchens. This work serves as a guide to creating meals that celebrate the bounty of nature, making it a valuable addition for those interested in cooking and culinary traditions.
Official synopsis Publisher
Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. “Summer Cooking, ” first published in 1955, contains, in David’s words, “dishes which bring some savour of the garden, the fields, the sea, into the kitchen and the dining room.” Copyright © Libri GmbH. All rights reserved.
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