Summer Cooking Tapa blanda - 2002

Primera línea

THE use of herbs in cooking is so much a matter of tradition, almost of superstition, that the fact that it is also a question of personal taste is overlooked, and experiments are seldom tried; in fact the restriction of this herb to that dish is usually quite arbitrary, and because somebody long ago discovered that basil works some sort of spell with tomatoes, fennel with fish, and rosemary with pork, it occurs to few people to reverse the traditional usage; to take an example, fennel is an excellent complement to pork, adding the sharpness which is supplied in English cookery by apple sauce, while basil enhances almost anything with which it is cooked; for ideas one has only to look to the cooking of other countries to see how much the use of herbs as a flavouring can be varied.

Reseñas en medios

"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 world...Summer Cooking is a wonderfully subversive volume -- every bit as unexpected and enchanting to read today as it must have been 50 years ago...But 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 delight...Whether 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

Citas

• Library Journal, 07/15/2002, Page 0