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Summer Cooking by Elizabeth David

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Notes about this book

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Notes about Recipes in this book

  • Sole au vert

    • mcvl on May 16, 2014

      I combined this recipe with one from Melissa Clark: http://www.nytimes.com/recipes/1016325/scallops-with-sorrel-butter.html and then added some asparagus to make a one-dish meal butter, asparagus, parsley, salt, scallops, dry vermouth, tiny little bit of tarragon, sorrel, chives -- outstanding Both authors are derelict in failing to inform readers who haven't worked with sorrel before than the stems are ligneous -- you really need to remove every last bit carefully.

  • Sauce messine

    • KissTheCook on November 26, 2012

      Did not care for raw shallots; high calorie and not so good

  • Raspberry jam, unboiled

    • KissTheCook on October 23, 2016

      7.2016 - as she says, "...by far the best raspberry jam I have ever tasted'. Try with other fruit.

  • Superlative redcurrant jelly

    • KissTheCook on October 24, 2016

      At first I thought this so-so, more an Asian plum or duck sauce than jelly, but quickly came round to appreciate its potential. I ran across several recipes calling for redcurrant jelly as an ingredient (i.e., E. David Summer, Preserved Peaches p. 181) and Jeremy Round [? ck this]); seems a most popular sauce in a bygone era. Striking in appearance. As author Eliza Acton says: "...delicious in flavour, and of the brightest colour" and "...valuable for many purposes and always agreeable eating". Give it a go.

  • Shooter's sandwich

    • Foodycat on July 09, 2014

      Also very good with venison steak

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  • ISBN 10 1590170040
  • ISBN 13 9781590170045
  • Published Apr 30 2002
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher New York Review Of Books
  • Imprint New York Review of Books

Publishers Text

Introduction by Molly O'Neil. 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

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