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Summer Cooking

by Elizabeth David
Save 32% Save 32%
Current price ₹1,123.00
Original price ₹1,644.00
Original price ₹1,644.00
Original price ₹1,644.00
(-32%)
₹1,123.00
Current price ₹1,123.00

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Book cover type: Paperback
  • ISBN13: 9780241956212
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Penguin Books Ltd
  • Publisher Imprint: Penguin Books Ltd
  • Publication Date:
  • Pages: 272
  • Original Price: GBP 12.99
  • Language: English
  • Edition: N/A
  • Item Weight: 194 grams
  • BISAC Subject(s): Seasonal

Summer Cooking - first published in 1955 - is Elizabeth David's 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 ni oise to strawberry souffl . Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

Elizabeth David (1913-1992) was a legendary writer and cook. In 1950, she published Mediterranean Food and along with subsequent books, including Italian Food and French Provincial Cooking, changed the face of cookery in Britain for ever. In her later works she explored the traditions of English cooking and is widely considered Britain's greatest twentieth-century cookery writer. Her books continue to inspire many today, who find her philosophy of simplicity, authenticity, knowledge and care to their liking. She received a CBE in 1986.

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