Summer 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 but she is a delight to read' Express on Sunday Elizabeth David
(1913-1992) is the woman who changed the face of British cooking. Having
travelled widely during the Second World War, she introduced post-war
Britain to the sun-drenched delights of the Mediterranean and her
recipes brought new flavours and aromas into kitchens across Britain.
After her classic first book Mediterranean Food followed more
bestsellers, including French Country Cooking, Summer Cooking, French
Provincial Cooking, Italian Food, Elizabeth David's Christmas and At
Elizabeth David's Table.
