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Summer Cooking
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Summer Cooking Paperback - 1965

by Elizabeth David

  • Used
  • near fine
  • Paperback

Description

London England: Penguin, 1965. This book is a wonderful selection of dishes - for table, buffet or picnic - that are light, easy to prepare and based on seasonal ingredients. 234 pp.(We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. academic and scholarly books and Modern First Editions ,and all types of Academic Literature.). . Reprint. Soft Cover. Near Fine. 8vo - over 7¾" - 9¾" tall. Paperback.
Used - Near Fine
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Details

  • Title Summer Cooking
  • Author Elizabeth David
  • Binding Paperback
  • Edition Reprint
  • Condition Used - Near Fine
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher Penguin, London England
  • Date 1965
  • Bookseller's Inventory # 081707
  • ISBN 9780140469974 / 0140469974
  • Dewey Decimal Code 641.564

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Postage costs are as follows: UK £4.50 paperback ï £6.00 hardback.Europe£ 5 paperback £4.50hardback US £ 8.00 surface £10 Airmail ïRest of World £9.00 Airmail Books can only be returned within 7 days if they are incorrectly described. As part of our service, if on receipt of your order you think that the condition of the book(s) you have received are not as described, a refund will be made on receipt of the returned book(s), based on the following criteria: We receive notification from you within 2 days of you receiving the order that you wish to return the book(s). The book(s) are returned to us within 7 days from receipt (proof of postage may be required). The book(s) have not been damaged or defaced whilst in your care.

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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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