Summer squash is more than zucchini. Pattypan, yellow crookneck, gems, eight-balls, and the flowers of all of them turn up in Sarah Baird’s happy little salute to their flavor and versatility. And as Baird, a New Orleans-based food journalist notes, “squash is the kind of ingredient that can be easily overwhelmed. I was determined not to let that happen with any of the recipes in this book.” One result, all but one of the recipes here are vegetarian and many are either vegan or raw. Zucchini kimchi; roasted squash trifle with fennel-pecan pesto and whipped goat cheese; lamb-stuffed pattypan. When those garden vines begin overwhelming you with their bounty, this book is your friend.