Best Summer Weekends Cookbook
- Publisher
- Cottage Life Books
- Initial publish date
- Jan 2005
- Category
- Seasonal, Barbecue & Grilling, Entertaining
-
Hardback
- ISBN
- 9780969692249
- Publish Date
- Jan 2005
- List Price
- $39.95
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Where to buy it
Out of print
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.
Description
Summer only comes once a year. Make it count.
Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.
Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds seventy-five new recipes. Whether entertaining neighbors or guests staying for the weekend, cooking for the family, or hosting a once-a-summer everybody come gathering, this compendium will become an indispensable kitchen companion, and at 352 pages, it is a superb resource.
Recipe sections include:
- Appetizers, starters and sundown snacks
- Fresh barbecuing ideas
- Salads and side dishes
- Make-ahead main courses
- Light bites
- Breakfast and brunch
- Sweet stuff and desserts.
Each recipe also has ideas for variations and substitutions for those times you don't have a particular ingredient on hand. Make-ahead tips reduce kitchen work so you can enjoy your guests' company. The appetizing color photographs will make it hard to resist trying every dish. A new collection of Quick Tricks will help you produce fabulous dishes fast.
About the author
Jane Rodmell is the proprietor of All the Best Fine Foods. Established in 1984, it is a dynamic specialty food and catering company in Toronto, Canada.
Excerpt: Best Summer Weekends Cookbook (by (author) Jane Rodmell)
Sample Recipe from Chapter 2: Great Grilling
Pico de Gallo
Pico de Gallo is a refreshing Mexican-style uncooked salsa that tastes best when made just before serving. (Luckily, it takes only minutes to prepare.) It's an essential topping for fajitas (p. 74) and a good accompaniment to grilled fish, but it's also great on burgers or served on its own as a dip with corn chips.
4 large, ripe tomatoes, diced 1 small onion, diced 2 cloves garlic, minced 2-3 fresh jalapeño peppers, finely chopped, veins and seeds removed 3 tbsp (45 ml) fresh coriander or flat leafed parsley, finely chopped 1 tbsp (15 ml) fresh basil, chopped OR 1/2 tsp (2ml) dried basil 2 tbsp (30 ml) fresh lime juice 2 tbsp (30 ml) safflower or olive oil salt
- Combine all ingredients. Toss lightly
Makes 2 cups (500 ml) TIP:
Some field tomatoes have thin skins, and peeling them is a matter of choice. Others, like the plum varieties, have tough skins that require peeling. A proven technique is to have a pot of water boiling on the stove. Drop in a tomatoe and count to 10. Lift the tomato out, and drop into cold water or hold under the tap. Cut a cross on the smooth end and the skin will slip off in large sections. Cut out the core at the stem end. The process takes about 10 seconds, so slip another tomato into the pot as you take one out.
Editorial Reviews
A sunny source of culinary inspiration.
Toronto Star
A reliable and satisfying collection of near-comfort foods that make summer cooking a breeze.
Winston-Salem Journal
My favorite [new cookbook] is The Best Summer Weekend Cookbook... it's beautiful and chock full of recipes I can't wait to try.
Providence RI Journal
Each recipe has ideas for variations and substitutions... fabulous food fast... relaxed, simple cooking using fresh, seasonal ingredients.
Muskoka Magazine
This edition combines the best of her earlier "Summer Weekend Cookbook" and "More Summer Weekends Cookbook", but with 75 new recipes. All of this totals about 300 preps designed for entertaining at a cottage. The range is complete, from apps to BBQ, salads, make-aheads, light snacks, brunches, and sweets. Each prep includes variations and substitutions and some quick tricks; all variations are indexed, which is a boon. So actually, it can be a weekend cookbook for city use as well, or for making dishes in the city for transport to the cottage. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. There are some good notes on larder/pantry maintenance, but I also wish there had been some menus listed.
gothicepicures.blogspot.com
Nicely designed recipe pages with big photos... The whole point is to make the food ahead and forget about it... get you ahead enough of the game for a Sunday dinner party so that you can actually enjoy the party.
Idaho Statesman
This fine cookbook offers much more than just simple barbecue fare.... the perfect summer companion for busy cooks.
Country Decorating Ideas
Innovative ideas for meals... quick tricks to help turn out fabulous food fast.
Canadian Press
This weighty tome can take pride of place with the best of your generalist cookbooks.
January Magazine
More important, these are recipes where a substantial amount of the work can be done ahead of time so the cook can enjoy the weekend at the cottage, too.
Appleton Post-Crescent
Revolves around seasonal goods often picked up at the farmer's market and quick dishes that can be whipped up with a few staples at hand.
Calgary Sun
Entertaining at the cottage may never have been easier.
The Cottager
It was with great joy that this cook discovered Jane Rodmell's sinfully easy and delicious recipe for "Thai Green Curry Wings," one of hundreds of tasty dishes featured.
Omaha World-Herald
A whole summer's worth of ideas and tips for meals that please everyone... fabulous recipes.
Thunder Bay Chronicle Journal
A gorgeous compilation of more than 75 appealing recipes, with lots of photos, quick tips and entertaining ideas.
Quincy Patriot Ledger
A delicious assortment of crispy, tangy, veggie-filled and seafood-loaded salads... all perfect of warm, sunny weather.
San Jose Mercury News
Rodmell keeps the kitchen cool and the food exciting.
Phoenix Home and Garden
This is food that's easy and uncomplicated, seasonal and fun, but drop-dead delicious.
Ottawa Citizen
