Seafood Secrets Cookbook 1 or Summer Cooking

Seafood Secrets Cookbook 1, Vol. 1

Author: Ainslie Turner

Fancy a flounder...? Cuddle up with a cod...? Tempted by a tuna...? Marvel over mussels...? Swoon at a salmon...? Not as far fetched as one might think. Remember the ancient Chinese proverb that insists, "A wise man eats well." The modern Chinese proverb noew says, "A wise man eats fish." So update your cooking and dining experience with this tempting collection of over 400 seafood recipes. From simple to elegant, share these dishes at cocktail parties, luncheons, picnics or buffets... both ashore and afloat. Featuring a delectable repertoire of family favorites amusingly illustrated by Sally Caldwell Fisher.

Look this: Chez Panisse Pasta Pizza and Calzone or Goatcheese

Summer Cooking

Author: Elizabeth David

For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food -- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.

Library Journal

These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now. Copyright 2002 Cahners Business Information.

Table of Contents:

	Foreword	1
	Introduction	7
	Introduction to the 1965 Edition	11
	Acknowledgements	13
	Fresh Herbs	15
	Hors d'oeuvre and Salads	26
	Soups	46
	Eggs	60
	Fish	73
	Meat	89
	Poultry and Game	109
	Vegetables	124
	Sauces	146
	Sweets	158
	Jams, Jellies and Other Preserves	173
	Buffet Food	188
	Improvised Cooking for Holidays and Week-ends	197
	Picnics	208
	Conversion Tables	218
	Index	221