From Publishers Weekly
Even if they don't summer in the Hamptons, avid cooks are sure to find some new favorites in this tony collection from the food writers of the New York Times. The book opens with recipes for appetizers such as Mango Jicama Guacamole and cocktails ranging from classic martini and gimlets to more exotic fare like the Coffee Shop's Batida, a classic caipirinha spiked with mango or passion fruit nectar. Other recipes are grouped more intriguingly, as in "A Visit to the Farm Stand," a section of dishes that take maximum advantage of fresh produce. As expected, many of the recipes call for grilling; in addition to usual suspects like grilled chicken, vegetables and fish, Times columnist Mark Bittman offers a number of flavorful takes on grilled pizza, incorporating seasonal favorites like green tomatoes, corn and zucchini. Cool soups like Chilled Curried Zucchini Soup with Apple Garnish and French Laundry's Gazpacho offer welcome relief from the summer heat. While the majority of the recipes are mouth-watering (what's not to like about rum-laced Frozen Banana Ice Cream or Shrimp Steamed in Beer with Dill?), many require planning if readers are indeed going to prepare them on a weekend away from a well-stocked home pantry. Color photos throughout.
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At summer's approach, thoughtful hosts seek recipes showcasing the bounty that nature unleashes at the advent of a new growing season. TheNew York Times
' estimable battery of chefs and food writers has come together to inspire home cooks with both classic and novel ways to entertain their guests. Craig Claiborne and Pierre Franey live on with omelets, Indian rice, and meringue torte. Jacques Pepin and Marian Burros contribute their own imaginative recipes so beloved by Times
readers. Contemporary tastes find fulfillment in Nigella Lawson's Buttermilk Roast Chicken and Mark Bittman's tacos and grilled pizza. Steve Raichlen addresses summer's barbecue needs. A unique guide helps cooks more readily choose appropriate menus by arraying the book's recipes in tabular form, providing serving quantities, preparation time required, and cooking method. This cookbook will prove useful not just for country weekends but also for all warm-weather get-togethers. Mark KnoblauchCopyright © American Library Association. All rights reserved