Summer Cooking by Elizabeth David

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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.

  • Spiced grilled chicken

    • mcvl on March 02, 2020

      One of my favorite recipes of all time. This might sound like gilding the lily, but I add some scrapings of orange peel to the sauce.

  • 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. P. 177.

  • 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 1908117044
  • ISBN 13 9781908117045
  • Published Jun 19 2011
  • Format Hardcover
  • Page Count 234
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

For Elizabeth David, summer fare meant fresh, seasonal food-recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese ('simply an excuse for eating pesto') to La Poule au Pot to Gooseberry Fool. Her 1955 classic work, now reissued in a handsome, attractively priced hardback edition, includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Divided into chapters on Soups, Salads, Eggs, Fish, Meat, Poultry and Game, Vegetables, and Sweets, it contains recipes from all over the world. "Summer Cooking" is a witty, precise companion for feasting in the warmer months - every bit as unexpected and enchanting to read today as it was 50 years ago. But the purest thrill of "Summer Cooking", as in all of her books, is the pleasure her food delivers and the graceful way her prose captures the reader's delight.

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