Summer Cooking

First published in 1955, this cookbook organizes dishes around warm-weather ingredients and the wish to cook with as little fuss as possible: salads, cold meats, herbs, fruit, fish, and vegetables that do not want long oven time. David draws on French, Italian, and English summer practice, with notes on markets, olive oil, and eating outdoors. Recipes are written as prose rather than as numbered restaurant formulas. The book is seasonal kitchen instruction, not a restaurant memoir and not a general all-year manual.

Quarter bound in red buckram, white paper boards with a design by MacCarthy. Red endleaves. Dark green slipcase.