|Publisher:||Random House Inc|
|Publish Date:||Apr 2002|
|Number of Pages:||234|
|Shipping Weight (in pounds):||0.7|
|Product in Inches (L x W x H):||5.02 x 0.64 x 7.98|
Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010.
|Introduction to the 1965 Edition||p. 11|
|Fresh Herbs||p. 15|
|Hors d'oeuvre and Salads||p. 26|
|Poultry and Game||p. 109|
|Jams, Jellies and Other Preserves||p. 173|
|Buffet Food||p. 188|
|Improvised Cooking for Holidays and Week-ends||p. 197|
|Conversion Tables||p. 218|
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.
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.
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