THE TASTE OF SUMMER: Inspired Recipes for Casual Entertaining by Diane Rossen Worthington

THE TASTE OF SUMMER: Inspired Recipes for Casual Entertaining

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KIRKUS REVIEW

Arugula, tomatillo, balsamic vinegar; pesto sauce, jalapeno chutney: For those unfamiliar with her Cuisine of California (1983), Worthington's ingredients mark her as au courant; her recipes, from the opening smoked trout with roasted garlic mayonnaise, show some flair for putting the ingredients together; and her menu suggestions--orzo with goat cheese as a side dish for a chicken barbecued with sun-dried tomato paste, or a vegetable couscous served beside grilled swordfish with red pepper hollandaise sauce--could make for some fine summer dining. Among the seasonal touches are fresh apricots in a Thai chicken salad and fresh figs in an interesting tea bread; and there's a fresh flavor to the whole that makes this a likely hot weather pickup for collections not yet sated with California cuisine.

Pub Date: June 1st, 1988
Publisher: Bantam