Summer Vegetables: 40 Recipes for Fine Dining at Home

Susan Cleyle is a systems librarian in the QEII Library at Memorial
University of Newfoundland.

These two cookbooks, the 10th and 11th titles in the Maritime Flavours
Series, bring together favorite recipes from Maritime Inns and
restaurants. Each cookbook has 40 recipes from more than 20
establishments, and each is user-friendly, with clear fonts and an
accessible layout. Each recipe is credited to the Inn of origin and
prefaced with a short introduction describing cooking hints.

An excellent resource for both the entertainer and the tired weekday
cook looking for tasty and quick recipes, Pasta includes the following
sections: Appetizers, Soup and Salad, Seafood, and Entrees. Among the
many tasty and simple recipes are Gabrieau’s Linguine with Prosciutto,
Spicy Garlic Shrimp Linguine, Spicy Pasta with Cheese, Thai Chicken
Penne, and Caramelized Onion Linguine. Many recipes call for heavy
cream, but the fat-conscious cook can use lighter cream or canned milk
as substitutes.

Summer Vegetables features local Maritimes vegetables. that are local
to the Maritimes. Each recipe has been adjusted to accommodate servings
of 4 to 6. The main sections are Appetizers, Soup and Salad, Make-Ahead
Dishes, and Entree Accompaniments. Sure to appeal to vegetarians and
cooks looking for interesting compliments are recipes that include Green
Beans Topped with Pecans and Honey, Ratatouille, Baked Broccoli
Casserole, Pumpkin Seed Salad, Absolutely the Best Carrot Soup, and
Bruschetta Stefan Style.

The photographs by Julian Beveridge, who traveled to many of the Inns
to capture the prepared dishes as they were being presented to guests,
provide the cook with many serving suggestions and presentation styles.
Superb and inexpensive, these two books belong in every cook’s
library.