The New York Times Country Weekend Cookbook
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.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.