Goodreads helps you keep track of books you want to read.
Start by marking “Summer Cooking” as Want to Read:
Summer Cooking
Enlarge cover
Rate this book
Clear rating
Open Preview

Summer Cooking

4.15  ·  Rating details ·  190 ratings  ·  8 reviews
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Des ...more
Paperback, 248 pages
Published April 30th 2002 by NYRB Classics (first published 1955)
More Details... Edit Details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Summer Cooking, please sign up.

Be the first to ask a question about Summer Cooking

Community Reviews

Showing 1-30
Average rating 4.15  · 
Rating details
 ·  190 ratings  ·  8 reviews


More filters
 | 
Sort order
Start your review of Summer Cooking
Mir
May 17, 2009 rated it liked it
Shelves: culinary
Think the obsession with fresh, local ingredients is recent phenomenon?
Elizabeth David was urging a populace obsessed with newly-improved freezing techniques to return to simple, seasonal foods. Some sections of the book, such as her explanations of the uses of now-common herbs, are quite dated; others, such as her instruction that salads should be made from fresh greens, washed and dried, and lightly dressed, seem obvious at first -- but then I think of how many limp leaves soaked in dressing
...more
Helen
Dec 03, 2019 rated it really liked it
Enjoyed this. Written in 1955, really interesting to see what was available then. The chapter on herbs, for instance, is very good as a summary of what goes with what, but I don't think much of this had become common practice in Britain at the time. She is very generous with ingredients such as olive oil, cream and butter in a way I don't remember most cooking being for quite a long time after the 1950s, and I'm sure many things which she could get in Soho just weren't to be had elsewhere. There ...more
Melody
Oct 06, 2008 rated it really liked it
Recommended to Melody by: Laurie
Now THIS is what a cookbook should be. Nothing precise, no quarter-teaspoon of anything, just a bit of butter or a sprinkle of oregano. A cookbook for the confident, a lovely excursion for those unwilling to dive in. David had as sure a hand with prose as she did with food. My copy came from Laurie and has been languishing in the TBR pile for far too long.

Recommended!
Jessica
Maybe it's because I'm no longer very into cookbooks, but I remember enjoying her others much more than I did this book, which I so looked forward to since the edition is from NYRB.
John
Jun 10, 2009 rated it it was amazing
butter and herbs, you can't go wrong. eggs, too. and just plain good reading. her other classics will be added to my to-read pile.
Annm
Apr 23, 2016 rated it really liked it
It was fascinating to read a cookbook intended for English audiences some sixty to seventy years ago. The quantity of cream and butter called for in most of the dishes was impressive.
K.
Dec 16, 2014 rated it really liked it
azure and white
Jono
Jul 30, 2007 rated it really liked it
Recommends it for: FOODIES
Shelves: food-writing
she's a ball to spend even an hour with. If you think at all about food, you should get to know Elizabeth David.
Laura
rated it liked it
Apr 24, 2012
Ruth Brown
rated it it was amazing
Apr 22, 2012
The Wicked
rated it really liked it
Jul 31, 2010
Kathy
rated it it was amazing
Dec 05, 2012
Kate Cubitt
rated it it was amazing
Feb 15, 2016
Radhika
rated it liked it
Sep 04, 2009
Michael Spring
rated it really liked it
Nov 06, 2013
Sarah
rated it it was amazing
Jan 21, 2008
Perre Magness
rated it really liked it
Jul 05, 2014
Chev
rated it liked it
Dec 29, 2012
Ramona
rated it really liked it
Aug 07, 2016
Bob Farrance
rated it really liked it
Jan 31, 2012
Brian
rated it liked it
Jul 31, 2016
Maryanne
rated it it was amazing
Jan 02, 2017
Diane
rated it really liked it
Jan 13, 2019
Charlotte Allen
rated it liked it
Nov 11, 2012
Sarah Bacon
rated it really liked it
Sep 21, 2013
Ben Copper
rated it really liked it
May 27, 2018
Bonnie
rated it really liked it
Sep 23, 2007
Mtab
rated it really liked it
Nov 26, 2015
Ren
rated it liked it
Jun 24, 2019
Cynthia D.
rated it it was amazing
Jan 01, 2014
« previous 1 3 4 5 6 7 next »
topics  posts  views  last activity   
NYRB Classics: Summer Cooking, by Elizabeth David 1 7 Oct 30, 2013 07:40PM  

Readers also enjoyed

  • Titania has a mother
  • Five Days Gone: The Mystery of My Mother's Disappearance as a Child
  • Agent Running in the Field
  • Betty Boothroyd: Autobiography
  • Shadows of Sounds (Lorimer #3)
  • Lady Susan, The Watsons, Sanditon
  • The Angel of Charleston: Grace Higgens, Housekeeper to the Bloomsbury Group
  • Bitter Experience Has Taught Me
  • Angel (DCI Ryan Mysteries, #4)
  • For the Record
  • A World of Love
  • The Letters of Virginia Woolf: Vol. One, 1888-1912
  • Agnes Grey
  • Mudlark: In Search of London's Past Along the River Thames
  • High Force (DCI Ryan Mysteries, #5)
  • The Diary of Virginia Woolf, Volume Five: 1936-1941
  • The Benefit of Hindsight (Simon Serrailler, #10)
  • The Other Side of the Coin: The Queen, the Dresser and the Wardrobe
See similar books…
80 followers
Born Elizabeth Gwynne, she was of mixed English and Irish ancestry, and came from a rather grand background, growing up in the 17th-century Sussex manor house, Wootton Manor. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley, who came from a distinguished Northumberland family. They had three other daughters.

She studied Literature and History at the Sorbonn
...more

Related Articles

Chef, writer, and cookbook author Samin Nosrat's first book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking not only foun...
49 likes · 9 comments
No trivia or quizzes yet. Add some now »