"Summer is a special time for cooks, a dazzling time when fresh ingredients present themselves in rapid succession, some of them so briefly that we need to snap them up to enjoy them at their best," Delia Smith writes in the introduction to her now classic Summer Collection
. No-one can deny that we live in a privileged age when we can shop all round the world for anything at any time of the year, but that should never eclipse the joy of being able to eat something grown close to home when it's at its peak.
Asparagus, runner beans, baby carrots and strawberries all make an appearance in this book, all enhanced by Delia with tastes from California, Italy, Greece and the East. The cooking techniques range from grilling and roasting vegetables to making homemade ice cream. Recipes include Salmon Steaks with Avocado and Crème Fraîche to Sautéed Asparagus with Eggs and Parmesan. Desserts, breads and baking tips complete the collection. --Amanda James
--This text refers to an out of print or unavailable edition of this title.
"Delia is a modern-day Mrs Beeton, which I mean as a big compliment. You'll find her books in most households and they'll be the most used and trusted in the collection." (Theo Randall Delicious Magazine
"Delia's writing is to be reckoned with. Her approach helps you get it right every time. Long live Delia!" (Gizzi Erskine. Delicious Magazine
"Considered by many to be Britain's answer to Martha Stewart, Smith, with her down-to-earth style, is as refreshing as the food presented here" (Booklist