‘David’s books are stunningly well written …… full of history and anecdote’

Observer

Summer Cooking

first published in 1955

is a wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients.

Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade nicoise to strawberry souffle. Finally, chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets are full of ideas for fresh, cool food all summer long.

‘Britain’s most inspirational food writer who ranks among the world’s gastronomic greats …… Elizabeth David’s writing shows no sign of losing its potent appeal, attracting as much respect now as when it was first published’

Independent