Recipes from an Italian Summer

Most cuisines have delicious ways of using summer’s bounty, but Italian food, as the editors of this pretty and expansive recipe collection assert, is ideally eaten in the warmest season. The authors of the bestselling compendium of Italian cookery The Silver Spoon have returned with a collection of warm weather dishes that emphasize simple flavors and minimal ingredients. In addition to recipes, the book covers the vacation regions of Italy, the hundreds of food festivals held every summer around the country, and a calendar of seasonal ingredients. Chapters reflect the way people tend to eat in summer: Picnics; Salads; Barbecues; Light Lunches; and Suppers. The provisions are both appealing and richly varied: rustic vegetable pies or potatoes in aluminum foil with assorted fillings are certain to dress up anyone’s summer repertoire. Dishes like mozzarella caprese and peaches with zabaglione will seem familiar to readers while others, such as casatiello, a bread ring stuffed with salami and cheese, or lettuce with skate and walnuts, have a hint of the exotic. As with its predecessor, the editors keep the directions short and sweet, and a certain degree of kitchen familiarity is assumed. Interspersed throughout are beautifully evocative photos that might tempt some readers to put down the spoon and head for the airport. Photos. (June)