First edition — in an exquisite fine binding by Sangorski & Sutcliffe — of this classic collection of culinary essays by the noted British food writer.
Fine.
Price: $3,000.00
"Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment."
As writer Valerie Stivers has explained, SUMMER COOKING was one of David's most influential books: "[It] contains many of her perennial themes: fresh, seasonal ingredients, bright flavor, and simplicity. In the postwar England [...] food was still rationed. People rarely saw meat and couldn't get eggs or cream. Cans, powders, and substitutes were common. It was neither practical nor socially acceptable to be interested in what you ate. David drew on her experiences traveling and living abroad during the war [...] to effect a massive shift in this thinking [...] In SUMMER COOKING she applied the lessons she'd learned abroad to what was available in the English countryside." A beautiful example of one of this beloved food writer's best and most important books.
Read more: Stivers, "Cooking with Elizabeth David," The Paris Review, July 26, 2023.
First printing. London: Museum Press, (1955). 7'' x 4.5''. Modern red and blue full goatskin by Sangorski & Sutcliffe, gilt-stamped spine, boards depicting (inlaid) four kitchen counter canisters ("Rice," "Flour," "Currants," and "Sugar"). Red endpapers, top edge gilt. Original color pictorial dust jacket bound in at rear (some restoration). 256 pages. Housed in a custom full blue cloth clamshell with leather titled spine label. Some minor rubbing, soil to clamshell. Book is bright, sharp, clean, and sound.
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