OP: Summer Feasts
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The abundance of summer is thrilling. Nature and its bounty circumvent the burden of creativity by offering such a variety of flavors, textures, colors, and types of plants and animals that one has no opportunity to become bored or redundant in the kitchen. Better still, summer’s offerings are at their best fresh with little embellishment, sparing the cook from spending greath lengths of time in a hot kitchen.
In Summer Feasts (1979) Molly Finn offers simple and light dishes, most of which can be prepared ahead, and many that can be served cold or room temperature, for festive gatherings, tranquil picnics, or quiet evenings at home. The result is smart, adaptable, and impressive fare that does justice to fresh ingredients.
You might try the basil crepes filled with grated Parmesan and sauteed eggplant and peppers—a recipe easily altered for as many herbs or filling varieties as one dares to endeavor. Lamb shish kebabs, with a choice of marinade, served over an herbaceous rice salad spices up the backyard barbecue. Or, in the spirit of preserving summer's bounty for leaner months, green tomato mincemeat to be canned and revisited for the winter holidays.A helpful companion for the seasonal cook, we offer here a first printing in Very Good condition. Some pages are dotted with food stains, but the block is largely clean and unmarked. The jacket shows some shelfwear and remains intact.