Summer Cooking Paperback - 2002
by Elizabeth David; Foreword by Molly O'Neill
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."
First line
THE use of herbs in cooking is so much a matter of tradition, almost of superstition, that the fact that it is also a question of personal taste is overlooked, and experiments are seldom tried; in fact the restriction of this herb to that dish is usually quite arbitrary, and because somebody long ago discovered that basil works some sort of spell with tomatoes, fennel with fish, and rosemary with pork, it occurs to few people to reverse the traditional usage; to take an example, fennel is an excellent complement to pork, adding the sharpness which is supplied in English cookery by apple sauce, while basil enhances almost anything with which it is cooked; for ideas one has only to look to the cooking of other countries to see how much the use of herbs as a flavouring can be varied.
Details
- Title Summer Cooking
- Author Elizabeth David; Foreword by Molly O'Neill
- Binding Paperback
- Edition Reprint Edition
- Pages 248
- Volumes 1
- Language ENG
- Publisher New York Review of Books, New York
- Date April 30, 2002
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- ISBN 9781590170045 / 1590170040
- Weight 0.7 lbs (0.32 kg)
- Dimensions 7.98 x 5.02 x 0.64 in (20.27 x 12.75 x 1.63 cm)
-
Themes
- Seasonal: Summer
- Library of Congress subjects Cookery, English, Cookbooks
- Library of Congress Catalog Number 2002000744
- Dewey Decimal Code 641.564
Media reviews
Citations
- Library Journal, 07/15/2002, Page 0
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