l Recipes from an Italian Summer
, by editors of Phaidon Press. Phaidon, $39.95.
When you're feeling whimsical and Italian in the kitchen, Recipes from an Italian Summer might be a good book to have around. This massive tome from the publishers of The Silver Spoon conjures picnics and countryside meals in its 400-plus dishes.
Recipes will broaden anyone's pasta-centric horizons: rice with strawberries, kiwis, apricots, melon, red currants and pistachios; sardines with basil; chicken salad with plums; trout and sorrel salad.
A rustic vegetable tart packs in summer's bountiful Swiss chard, spinach, zucchini and leeks; and a cold corn and mozzarella salad contrasts crunchy green peppers with springy cheese and sweet corn.
More familiar recipes include Florentine-style T-bone steak, and fig and melon salad.
As with most of Phaidon's books, head notes telling users what to expect from each recipe are absent, and this book is best suited to experienced cooks.
l Veggie Burgers Every Which Way
, by Lukas Volger. The Experiment, $17.
Luka Volger's Veggie Burgers Every Which Way is a small book, but it has a big mission: to boost the flavor profile of veggie burgers. In more than 30 recipes, Volger goes beyond beans, to make spinach-chickpea burgers, curried eggplant and tomato burgers, corn bread buns and rutabaga fries.
More than half the recipes are vegan or gluten-free -- including condiments and sides.
Other recipes include red lentil and celery root burgers, tofu and chard burgers, baked falafel burgers, Thai carrot burgers, sweet potato burgers with lentils and kale, and corn burgers with sun-dried tomatoes and goat cheese.
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