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Summer Cooking (New York Review Books Classics) Paperback – April 30, 2002
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Copyright 2002 Reed Business Information, Inc.
Top Customer Reviews
Each section is introduced by Elizabeth David and her comments are, as always pointed, "how one learns to dread the season for salads in England."
This book is not set up the way a normal cookbook would be, ingredients are not listed, nor in bold type, you must read through the recipe to figure out what you need in most cases. Some recipes you will not have an easy time finding the ingredients: pigeon, cockles, eels, ox tongue, pig's head, marrow; or you might need a translation, i.e. tunnyfish = tuna. Oven temperatures are in gas marks, and there is a conversion table in the back of the book. There is a good section on fresh herbs.
Recipes include; hors d'oeuvre and salads, soups, eggs, fish, meat, poultry and game, vegetables, sauces, sweets, jams, jellies, preserves, buffet food, cooking for holidays and weekends, picnics.
These are interesting recipes and can be tried for variety and their good taste. Those who enjoy cooking might like the challenge of Elizabeth David's recipes although they for the most part are not difficult to prepare. Favorites in this family have included peas with ham, and potatoes with mushrooms.