Summer House Cookbook: Easy Recipes for When You Have Better Things to Do with Your Time
Author: Debra Ponzek
Whether your summer house is a beachside bungalow, a lakeside cottage, or a year-round retreat, cooking for family and friends while on vacation can be a delight—if you know how to keep it simple. The Summer House Cookbook has all of the tips, tricks, and recipes guaranteed to make summertime cooking a breeze.
Rather than stocking a vacation home with a full array of spices, whip up a couple “make-to-take” infused oils, marinades, and spice blends to bring along—they’ll give instant, effortless flavor to meats and fish. Save time in the kitchen by cleverly dressing up leftovers—turn extra roast chicken into Tarragon Tree Chicken Salad, and grilled flank steak into a great sandwich with some Balsamic-Marinated Red Onions. From crowd-pleasing recipes such as Picnic Basket Fried Chicken, Memorial Day Coleslaw, and Bar Harbor Lobster Cakes to sophisticated offerings like Charred Pesto Shrimp and Grilled Lamb Chops with Olive Butter, these dishes require nothing more than the basic equipment available in even a bare-bones kitchen.
The Summer House Cookbook is filled with great ways to enjoy the pleasures of the season. Share a big pitcher of margaritas and a bowl of Best-Ever Guacamole with friends, or celebrate summer produce with Fourth of July Strawberry Shortcakes and Perfect Peach Pie.
Filled with evocative photographs and the stove-side advice of two friends who love to cook together, The
Summer House Cookbook is all you need to create delicious food in any kitchen.
Author Biography: DEBRA PONZEK is the chef and owner of the renowned specialty food shop, Aux Délices, with branches in Greenwich and Riverside, Connecticut. She has been featured in the New York Times, Food & Wine, and Redbook and was the chef of New York’s Montrachet. She has had numerous television appearances, from Food Network to David Letterman and NBC News. Her previous book is French Food American Accent. She lives with her husband and three children in Greenwich, Connecticut.
GERALYN DELANEY GRAHAM is the founder and president of Resources, a public relations firm that specializes in publicity and marketing promotions for the food and wine industry. She has been featured in articles in Food Arts and Advertising Age for her work with high-profile chefs and restaurants like Jean-Georges Vongerichten, La Caravelle, and Chanterelle. She and her husband live near the Jersey Shore.
Publishers Weekly
When the temperature and humidity rise, slaving over a hot stove starts to sound a lot less appealing, and home cooks might find themselves in the "summer house state of mind." Friends and former colleagues Ponzek and Graham (the former was the executive chef of Montrachet in New York City, the latter, Montrachet's day manager) have devised a spirited cookbook based on family summer recipes. When cooks use the freshest meats, fish and farmers' market produce, the authors say, they'll insure their dishes pack a flavor wallop without all kinds of preparatory fuss. Their useful kitchen tips about planning ahead, cooking double batches and transforming leftovers-"multitasking for summer minimalism," they call it-leave more time for lounging around in the yard or on the beach. For those with an actual summer retreat, the culinary duo provides pantry lists, equipment suggestions (don't forget the blender), and pointers on foodstuffs to bring from home (e.g., infused oils, for which they provide several recipes, add depth of flavor to quickly grilled vegetables and fillets). Though many of the recipes are speedy and delicious-such as Sea Bright Striped Bass, Cod with Oven-Roasted-Tomato Vinaigrette, Fresh Country Potato Salad, and Alsatian Frittata-not all of the recipes can be thrown together at a moment's notice. The Fiesta Flank Steak and the Very Special French Toast both require extra effort and preparation in advance. But they're almost uniformly pleasing, and simple recipes for tangy marinades, tasty sandwiches, refreshing beverages and seasonal salads give the home chef ways keep palates pleased during the dog days of summer. (May) Copyright 2003 Reed Business Information.
Library Journal
Ponzek and Graham's "summer house" could be anything from a seaside cottage to a weekend rental in the mountains to the roof of a city apartment building-in short, it's more a state of mind when the weather turns warm and a desire for "summer minimalism" prevails. A former chef of New York City's three-star Montrachet, Ponzek now has a specialty food shop, Aux Delices, in Greenwich, CT; Graham, who worked with her at Montrachet, runs a food public relations business. Their attractive book provides tips on setting up a summer pantry, including easy recipes for "make-to-take staples" such as marinades and herb oils, followed by simple but generally sophisticated recipes for those lazy summer days. Full-page color photographs show off many of the dishes, and whimsical illustrations dot the text. For most collections. Copyright 2003 Reed Business Information.
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Amateur Gourmet: How to Shop, Chop and Table Hop Like a Pro (Almost)
Author: Adam D Roberts
As a self-taught chef and creator of The Amateur Gourmet website, Adam Roberts knows the challenges you face in bringing fresh, creative homemade meals to the table without burning down the house or bruising your self-esteem. But as he shows in this exciting new book, the effort is worth it and good eating doesn’t have to be difficult. To prove his point, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities for your culinary education.
In this illuminating and hilarious “Kitchen 101,” Adam Roberts teaches you how to bring good food into your life. Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and accompany the intrepid author as he dines alone at L’Atelier de Joël Robuchon in Paris.
From how to chop an onion to how to cook a seven-course meal that dazzles your friends, Roberts shares the skills you need to overcome your food phobias, impress your parents, woo a date, and create sophisticated dishes with everyday ease.
Packed with recipes, menus plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients for the foodie lifestyle. All you need is a healthy appetite and a taste for adventure!
Publishers Weekly
Just a typical Jewish law student who returned to New York to study playwriting, Roberts forsook torts and all things dramaturgical for tarts and all things culinary. In order to better share his discoveries and enthusiasms, he eventually launched a Web site-amateurgourmet.com-replete with recipes, marketing and cooking tips, restaurant reviews and overall winsomeness. Here, in 10 short essays, and with the same charming voice, he offers simple (perhaps even simplistic) lessons from his own journey out of fast food and microwave captivity to the Promised Land of Foodiedom. From basic tomato sauce to a feast for 10, he guides the way through a series of culinary adventures and exhorts the kitchen novice toward the same discoveries, surprises and challenges. This is not really a cookbook or a memoir so much as a kitchen travelogue or series of essays on culinary attitude adjustment, and Roberts has such lightness of spirit that even proficient gourmands may be tempted to seek again the stance of a rank beginner in order to experience anew a perfectly cooked tomato sauce or dinner for one in Paris. There are recipes, mostly cribbed from other cookbooks, but the book's primary feature is its delight in learning something new. (Aug. 28)
Copyright 2007 Reed Business Information
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