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Summer Cooking de Elizabeth David

Summer Cooking

Autor Elizabeth David
en Limba Engleză Hardback – 14 iul 2011
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.
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Specificații

ISBN-13: 9781908117045
ISBN-10: 1908117044
Pagini: 234
Dimensiuni: 156 x 208 x 18 mm
Greutate: 0.36 kg
Editura: GRUB STREET

Notă biografică

Elizabeth David (1913-1992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946, David began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for A Book of Mediterranean Food. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Summer Cooking (1955, also published by NYRB Classics) consolidated her position as the foremost food writer of her day. David continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. "That's the blue I want," she said. Elizabeth David was awarded a CBE, made a Chevalier de l'Ordre de Mérite Agricole, and--the honor that pleased her most--elected a Fellow of the Royal Society of Literature.

Molly O'Neill writes profiles and feature stories for The New Yorker. She was the longtime food columnist for the New York Times Magazine. She is the host of the PBS series Great Food and has published three award-winning cookbooks, The New York Cookbook (1992), A Well-Seasoned Appetite (1995), and The Pleasure of Your Company (1997).

Cuprins

  • Introduction 1: Introduction
  • Introduction 2: Introduction to the Penguin Edition
  • Part 1: Fresh Herbs
  • Part 2: Hors d’Œuvre and Salads
  • Part 3: Soups
  • Part 4: Eggs
  • Part 5: Fish
  • Part 6: Meat
  • Part 7: Poultry and Game
  • Part 8: Vegetables
  • Part 9: Sauces
  • Part 10: Sweets
  • Part 11: Jams, Jellies and Other Preserves
  • Part 12: Buffet Food
  • Part 13: Improvised Cooking for Holidays and Week-ends
  • Part 14: Picnics
  • Part 15: Conversion Tables
  • Acknowledgements: Acknowledgements

Recenzii

"Decorated with a portrait of twin cherries, yellow runner beans, and the sweet, petite wild strawberries known as frais de bois, to urban eyes starved of July's sensual delights, the sunny cover of Summer Cooking seems to promise a storybook world...Summer Cooking is a wonderfully subversive volume -- every bit as unexpected and enchanting to read today as it must have been 50 years ago...But the purest thrill of Summer Cooking,as in all of David's volumes, is the nearly pugilistic punch of pleasure her food delivers, and the graceful way her bright, well-mannered prose captures the artist's fleeting delight...Whether read in bed in a baking tenement or at the breezy desk of a lolling barge, her words still ring like hypnotic prayers." --Salon.com