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Summer Cooking
Stock Photo: Cover May Be Different

Summer Cooking Paperback - 2000

by David, Elizabeth

  • Used

Description

Penguin Books, Limited. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Used - Very Good
NZ$8.31
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Ships from Better World Books Ltd (Fife, United Kingdom)
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Details

  • Title Summer Cooking
  • Author David, Elizabeth
  • Binding Paperback
  • Edition Reprint
  • Condition Used - Very Good
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher Penguin Books, Limited, London
  • Date June 2000
  • Bookseller's Inventory # 40556971-20
  • ISBN 9780140469974 / 0140469974
  • Dewey Decimal Code 641.564

About Better World Books Ltd Fife, United Kingdom

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Better World Books generates funding for literacy charities through the sales of second-hand books. Our current partner charities in the UK are READ International, the National Literacy Trust, Room to Read. (Registered Charities no. 1128534, no. 1116260 and no. 1125803 and the National Adult Literacy Agency. Much of our stock is ex-library due to our close relationships with UK libraries. We offer a service that helps them keep their unwanted books out of landfill. All ex-library books will be marked as such in their individual listings. 99% of orders are dispatched within 24 hours and we offer a 100% money back guarantee if you are not completely satisfied.

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First line

THE use of herbs in cooking is so much a matter of tradition, almost of superstition, that the fact that it is also a question of personal taste is overlooked, and experiments are seldom tried; in fact the restriction of this herb to that dish is usually quite arbitrary, and because somebody long ago discovered that basil works some sort of spell with tomatoes, fennel with fish, and rosemary with pork, it occurs to few people to reverse the traditional usage; to take an example, fennel is an excellent complement to pork, adding the sharpness which is supplied in English cookery by apple sauce, while basil enhances almost anything with which it is cooked; for ideas one has only to look to the cooking of other countries to see how much the use of herbs as a flavouring can be varied.

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