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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 0140469974
  • ISBN 13 9780140469974
  • Published Apr 27 2000
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd


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