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Elizabeth David SUMMER COOKING Folio Society Sealed

Elizabeth David SUMMER COOKING Folio Society Sealed

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Sealed Folio edition hardback of SUMMER COOKING by Elizabeth David and published by the Folio Society, London. Illustrations by Sophie MacCarthy. Introduction by Rose Prince, author of The New English Kitchen. It was first published in 1955.

The book is in brand new gift-quality unread condition still sealed in the publisher's sellophane wrapping. (Hardback in quarter red cloth bound iIllustrated boards with gilt lettering on spine). The original green slipcase is in likewise brand new condition. Internally, the pages are clean and tight and there are no tears and no inscriptions.

Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984, eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of five more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.

David's first five books comprised recipes interspersed, particularly in the earlier works, with literary quotations, and with her descriptions of the places and people whence she drew her inspiration. By the time of her third book, Italian Food, David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about. Her interest in the history of cooking led her in her later years to research the history of spices, baking, and ice.

David won the Glenfiddich Writer of the Year award for English Bread and Yeast Cookery. In 1982, she was made a Fellow of the Royal Society of Literature in recognition of her skills as a writer.

Summer Cooking, David's fourth book, reverted to some extent to the pattern of the first two, drawing extensively on her articles previously published in magazines. This book reflected David's strong belief in eating food in season; she loved "the pleasure of rediscovering each season's vegetables" and thought it "rather dull to eat the same food all year round." Unconstrained by the geographical agendas of her first three books, David wrote about dishes from Britain, India, Mauritius, Russia, Spain and Turkey, as well as France, Italy and Greece.

"More than any other food writer of the 20th century, Elizabeth David brought the warmth, colours and flavours of the Mediterranean into British kitchens. In Summer Cooking, she reveals the abundant joys of summer food. Asparagus with parmesan cheese, cold roast duck served on a bed of freshly picked mint, grilled fish with fennel, broad beans with bacon, aubergines à la Provençale; all of these bring ‘some savour of the garden, the fields, the sea, into the kitchen and dining-room.’ As ever with Elizabeth David, simplicity is the key: for picnics she recommends plenty of thinly sliced salami with olives, French bread and good fresh butter. Summer Cooking is above all a plea, ahead of its time, for fresh, seasonal food as opposed to the ‘hypnotic power’ of the deep freeze and tin.

With the briefest description, Elizabeth David can create a mouthwatering image – ‘A curious thyme which has a scent of caraway seeds is good with roast pork’ – and she has a knack for a memorable phrase: ‘dishes with tomato sauces need basil as a fish needs water. Filled with practical recipes and evocative descriptions, this classic book will inspire and delight."

272 pages with frontispiece and 8 colour illustrations.

ISBN: n/a

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Summer Cooking by Elizabeth David

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Elizabeth David SUMMER COOKING Folio Society Sealed {PRODUCT-SHORTDESC}
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