Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. Summer Cooking, first published in 1955, contains, in David’s words, “dishes which bring some savour of the garden, the fields, the sea, into the kitchen and the dining room.” 375 recipes are included, covering every category of food. Elizabeth David was “the best food writer of her time” (The Times Literary Supplement).
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