The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita

Nostrana restaurateur Whims brings the tastes of a summer in Italy to home cooks in her appealing debut. Reflecting her philosophy that “delicious food doesn’t have to be complicated,” Whims offers unfussy, rustic dishes with an emphasis on seasonal ingredients and farmers market bounty. Zucchini reigns supreme throughout, in fried, stuffed, and layered forms. Starters include grilled eggplant caponata, several bruschetta variations, and fried squash blossoms stuffed with cheese and anchovies. A section on “Salads, Soups, and Sides” features seafood salad in an herbed vinaigrette, and classic minestrone soup. In the “Pastas, Breads, and Pizza” section, basil-marinated tomatoes shine in Pasta alla Checca (“Wait until the height of summer, when tomatoes are at their juicy best, to put this pasta on regular rotation” Whims advises). Entrées include savory and fruit-sweetened risottos and multiple fish dishes, among them grilled trout and baked halibut. For dessert, there’s berry-topped panna cotta and almond granita. A final chapter on basics, including salsas, pestos, and other purees, offers versatile building blocks. Recipe headers charm with Whims’s sunlit memories of Italy, while cheerily colorful illustrations throughout add to the fun. Instructions are clear and the dishes are simple yet tempting, resulting in a collection that’s sure to find fans. (May)