Cocina de verano

Whether it's gnocchi alla genovese, sole au vert or delicious currant ice cream, for Elizabeth David "summer" is synonymous with fresh and seasonal food. Of tasty and light recipes on the palate; of authentic cuisine, prepared without haste and with love for others, that transfers the flavors of the orchard, the countryside and the sea to the kitchen and dining room table. Thus, Summer Kitchen, an exquisite recipe book written in 1955, is an indispensable companion to celebrate the warmer months of the year. In its pages we will find dishes from all corners of the world, as well as chapters on aromatic herbs, jams and preserves and on how to prepare a tablecloth picnic or an impromptu lunch during vacation days. The result is a total cookbook: from the pleasure provided by the recipes to its masterful prose, which beautifully and sensually defines the vital relationship between food and culture.