The Best Cookbooks of Summer 2013
Now's the time to let the peaches, zucchini and other seasonal produce do all the work for you. These five books show you how (and you won't even break a sweat).
Original Content |
July 12, 2013
This book has tons of ideas for everyday cooking with fresh ingredients—and reminds us that just a few items (lemon, capers, pecorino) can make an ordinary dish amazing.
The author's inventive but totally approachable fare is just the thing
for when you want something a little different, yet still easy and
No other fruit embodies summer the way a peach does, and while the best way to eat one is probably out of your hand, juice dripping down your arms and chin, the Masumoto family—they run a peach, nectarine and grape farm south of Fresno, California
that supplies some of the Bay Area's best restaurants—makes the case (50 of them, actually) for branching out.
While "healthy French food" may sound like an oxymoron, Clotilde Dusoulier, who lives in Paris and writes the blog Chocolate and Zucchini
, promises veggies don't have to be doused in cream or mixed with a pile of pasta to taste delicious.
This little book has easy recipes for homemade pepper sauces and salsas (it even has versions of famous hot sauces, such as Frank's RedHot), and ones for spice-centric dishes, from classic fire bombs like Buffalo wings to foods that you may have never considered spicing up, such as fruit salad.