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Summer Cooking (New York Review Books Classics)
by Elizabeth David and Molly O'Neill
Available from Amazon
$11.01
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From Library Journal
These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now.
Copyright 2002 Reed Business Information, Inc.
Product Review
"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 worldSummer Cooking is a wonderfully subversive volume -- every bit as unexpected and enchanting to read today as it must have been 50 years agoBut 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 delightWhether 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
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Summer Cooking (New York Review Books Classics)
by Elizabeth David and Molly O'Neill
Available from Amazon
$11.01
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|
