Feast on 10 good summer cookbooks

July 5, 2015 - Picnic Time

Hey good lookin’, whatcha got cookin’? We’re articulate about this season’s stand of pleasing cookbooks, nearing only in time for outside grilling, family picnics and creation a many of your garden’s goodies. USA TODAY’s Jocelyn McClurg digs into a summer’s tastiest titles.

1. The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan)

What’s cooking: This “picnic primer” by 3 friends from Portland, Ore., offers a hamper-full of fun, offbeat hints (how to “Scout Your Spot” and “99 Ways to Use a Mason Jar”) and recipes for finger dishes to container in your basket (or tiny red wagon!). Emily Isabella’s pleasant illustrations supplement to a charm.

On a menu: Ripe Figs with Feta and Honey; Smoky Tea-Brined Fried Chicken; Little Leek and Lancashire Quiches.

2. Endless Summer Cookbook by Katie Lee (Stewart, Tabori Chang)

What’s cooking: “Endless summer” sounds good to us – generally if it’s in a Hamptons, New York’s weekend stadium for celebrities. But there’s zero distant about Katie Lee’s burger-and-tacos proceed to a tony area’s beach lifestyle. Catch a call with a unobtrusive co-host of The Food Network’s The Kitchen and her board-riding black pug Fionula.

On a menu: Lobster Reubens; Green Goddess Corn on a Cob; S’Mores Brownies

3. Tomatomania! by Scott Daigre and Jenn Garbee (St. Martin’s Press)

What’s cooking: Does anything contend summer some-more than a ripe, luscious tomato off a vine? This permitted gardening/buying/recipe beam by Daigre, owners of an annual “Tomatomania” seedling sale in California, will have we jonesing for a season’s bounty. Our favorite tip on how to eat a dainty tomato: “Wash it. (Or not). Cut it. (Or not). Salt it. (Or not). Eat it. (Best finished outdoors.)”

On a menu: Tomato-Vanilla Bean Marmalade; A Mid-Summer Night’s Cherry (Tomato) Roast; Sam’s Tomato Sourdough.

4. Feeding a Fire by Joe Carroll and Nick Fauchald (Artisan)

What’s cooking: A educated pitmaster from New Jersey? Joe Carroll, who serves adult griddle during his Brooklyn corner Fette Sau, speaks a denunciation of each home prepare who can’t wait to get his (or her) hands on some tongs and sizzling steaks.

On a menu: St. Louis-Style Pork Spareribs; Grilled Clams with Garlic Butter; Grilled Romaine Salad

5. The Barbecue Lover’s Big Book of BBQ Sauces by Cheryl and Bill Jamison (Harvard Common Press)

What’s cooking: You’ve bought your chicken/pork/fish/vegetables and dismissed adult a grill, though did we remember a sauce? The authors of Smoke Spice are behind with this nifty collection of 225 rubs, sauces, marinades, bastes, pastes and salsas.

On a menu: Fenway Park Mustard Paste; Rye Whiskey and Maple Barbecue Sauce; Vietnamese-Style Carrot-Daikon Relish

6. The Broad Fork: Recipes for a Wide World of Vegetables and Fruits by Hugh Acheson (Clarkson Potter)

What’s cooking: Summer is ripping with uninformed fruits and vegetables. James Beard Award-winning restaurateur and Top Chef decider Hugh Acheson shares 200 recipes geared to what’s on sale during your internal farmer’s marketplace or flourishing in your backyard. Even better, he covers all 4 seasons, creation this a year-long keeper.

On a menu: Seared Scallops with Corn, Spinach and Bacon; Chile-Mint Sauteed Cucumbers; Raspberry Cobbler with Drop Biscuit Topping

7. Southern Made Fresh by Tasia Malakasis (Oxmoor House)

What’s cooking: Sometimes after a day during a beach zero sounds improved than a large blob of potato salad or something deep-fried. We all wish to live a little. Malakasis, owners of a Belle Chevre goat cheese association in Alabama, delivers Southern comfort food with a light, complicated touch. Call it a win-win.

On a menu: Corn and Crab Fritters; Pimiento Chevre Potato Salad; Ginger Mint Juleps

8. Monet’s Palate Cookbook by Aileen Bordman and Derek Fell (Gibbs Smith)

What’s cooking: As Meryl Streep puts it in her introduction, “Claude Monet was most some-more than an artist.” The dear French Impressionist had a famous flower garden during his home in Giverny (which can be visited today) – and a two-acre kitchen garden. This poetic volume recreates recipes desirous by his cooking journals.

On a menu: Shrimp and Tricolor Pepper Salad with Creamy Dijon Vinaigrette; Omelet with Goat Cheese and Fresh Herbs; Normandy French Apple Tart

9. Punch Bowls Pitcher Drinks by Jeanne Kelley and Sarah Tenaglia (Clarkson Potter)

What’s cooking: Looking to supplement some flicker and sparkle to your summer party? A keg is too easy. Let your guest cold off with these colorful, qualification cocktail-based punches. For a non-drinkers in a crowd, there’s a territory on nonalcoholic punches.

On a menu: Passion Fruit Punch; Spiked Pineapple Aqua Fresca with Sage and Serrano; Mixed Berry Lemonade

10. Van Leeuwen Artisan Ice Cream by Laura O’Neill, Ben Van Leeuwen and Pete Van Leeuwen (Ecco)

What’s cooking: What’s for dessert? Ice cream, of course. Artisanal ice cream. Adventurous adults have run after a Van Leeuwen Artisan Ice Cream travel trucks in New York and L.A. in office of unreal flavors done from healthy mixture and sourced from tiny producers. Now we can make them during home.

On a menu: Espresso Ice Cream; Rose Water-Cardamom Ice Cream; Watermelon Granita

source ⦿ http://www.usatoday.com/story/life/books/2015/07/05/summer-cookbooks-barbecue-monet/28977657/

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