now you’re cooking

We’ve certainly had our share of hot summer days lately, haven’t we?  This is the kind of weather that means two things:  farmer’s markets and farm shares (aka CSAs, Community Supported Agriculture).  And that means it’s time for all kinds of warm-weather food:

Salad as a MealSalad as a Meal: Healthy Main-Dish Salads for Every Season, by Patricia Wells:  I have two of this author’s other cookbooks, and she has wonderfully tasty, simple recipes.  …………………………………………………………………………………………………… …………………………………………………………………………………………………………… ……………………………………………………………………………………..

Cold SoupsCold Soups, by Linda Ziedrich: If you haven’t tried gazpacho yet, here’s your chance. Plus lots of other refreshing soup ideas! ……………………………………………………… …………………………………………………………………………………………………………… ……………………………………………………………………………………………………….. ………………………………………………………………….

Garde MangerGarde Manger: The Art and Craft of the Cold Kitchen, by Culinary Institute of America Staff: Pronounced “gahrd mahn-ZHAY,” this is a French term for the cold pantry where cold buffet dishes are prepared and other cold foods are stored. But that’s just the tip of the ice sculpture (another item sometimes created in the garde manger). This book starts with salads and cold soups, and includes cured and smoked foods, sausage, terrines and pâtés, cheese, condiments and other hors d’oeuvres.

Recipes from an Italian SummerRecipes from an Italian Summer, by Joel Meyerowitz and Andy Sewell:  Not only does this cookbook have recipes for all kinds of summer food, but it also contains beautiful photographs of the Italian countryside, along with a guide to summer food festivals if you’re ready for a trip.  ………………………………………………….  ……………………………. …………………………………………………………………………………………………….

The Perfect ScoopThe Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz:  A former pastry chef at Chez Panisse gives us standard and not-so-standard recipes for the most wonderful food on the planet.

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Happy eating!

-Kaarin

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