Summer Cooking

ISBN-10: 1590170040
ISBN-13: 9781590170045
Edition: 2002
List price: $15.95 Buy it from $3.00
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Description: 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  More...

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Book details

List price: $15.95
Copyright year: 2002
Publisher: New York Review of Books, Incorporated, The
Publication date: 4/30/2002
Binding: Paperback
Pages: 248
Size: 5.00" wide x 8.00" long x 0.75" tall
Weight: 0.638
Language: English

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 eatingpesto") 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 Cookingis a witty, precise companion for feasting in the warmer months.

Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010.

Foreword
Introduction
Introduction to the 1965 Edition
Acknowledgements
Fresh Herbs
Hors d'oeuvre and Salads
Soups
Eggs
Fish
Meat
Poultry and Game
Vegetables
Sauces
Sweets
Jams, Jellies and Other Preserves
Buffet Food
Improvised Cooking for Holidays and Week-ends
Picnics
Conversion Tables
Index

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