Book Report for July 2, 2009

• By CHERAMIE SONNIER
• Advocate Food writer
• Published: Jul 2, 2009

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“Fine Cooking Fresh: 350 Recipes That Celebrate the Seasons” (The Taunton Press, $19.95, paperback) offers a collection of what its editors say are the best recipes from Fine Cooking’s Fresh magazines, plus lots of tips, techniques and ingredient information.

Among the recipe contributors are such well-known chefs as Pam Anderson, Lidia Bastianich, Joyce Goldstein, Caprial Pence, Steve Raichlen, Rick Rodgers and Joanne Weir.

Unlike many cookbooks, this one doesn’t open with an introduction. Instead, the 248-page cookbook gets right down to business with recipes for Small Bites & Cool Drinks, such as Grilled Chicken Wings and Lemongrass Lemonade. The other eight recipe chapters include one called Light Lunches and another just for Pasta & Risotto.

The Salads chapter not only features lots of interesting salad recipes, such as Summer Squash Salad With Lemon, Capers & Parmesan and Mexican Melon Salad, but also includes information on how to grill vegetables and how to savor basil’s flavor, and it provides additional recipes for dressings.

Among the book’s recipes are those for Spinach, Goat Cheese & Chive Quiche; Corn Soufflé Puddings; Baked Fettuccine & Asparagus With Lemon, Pine Nuts & Mascarpone; Grilled Shrimp “Margarita” With Avocados & Garden Tomatoes; Thai Beef Salad With Mint & Cilantro; Spicy Fruit Salsa; Slow-Roasted Summer Tomatoes; and Peach Cobbler With Star Anise.

Many of the recipes in this attractive cookbook are illustrated with full-color photographs, but none includes a nutritional breakdown — which I would have liked to have. The recipes are written in a clear, concise style.

The book closes with vegetable and fresh herb guides, freezing and thawing information and equivalency charts.

At left is a recipe for a tasty — and cool — appetizer.