Edita Kaye’s Favorite Summer Cook Books

REAL BBQ: THE ULTIMATE STEP-BY-STEP SMOKER COOKBOOK

I LOVE barbecue! To me ribs with a side of icy, crunchy slaw are a summer staple. Nothing tastes better especially if the ribs are served with a thick, spicy sauce for dipping. I know that I’m probably never going to barbeque my own ribs or do the whole smoker thing, but I can dream and drool over the tips and recipes – 95 of them to be exact – in this most delicious of deep summer cookbooks.

unnamed-1THE ABSOLUTE BEST DUMP CAKE COOKBOOK

Ok. I admit. I had absolutely no idea what a dump cake was until I checked out this decadent delight. They aren’t kidding when they say, “recipes so easy, it’s dangerous” and it is. Every single one of these tasty gems is a simple as dumping all the ingredients right in the pan, stirring them up, baking and digging in. This is my kind of cooking – fast, fun, and mouthwatering!

AGAINST ALL GRAIN: DELECTABLE PALEO RECIPES TO EAT WELL & FEEL GREAT

Over 1600 five star reviews by readers and a ‘best book of 2015 so far award’ can’t be wrong. And this is the book I picked for my first foray into the world of paleo cuisine. I don’t know what I expected from a cookbook that omits all gluten, grains, dairy and refined sugar, but it certainly was this amazing food fest! I loved the recipes and the way they made me feel. Exciting new cuisine. Glad I gave it a try.

Edita KayeINSPIRALIZED: TURN VEGETABLES INTO HEALTHY, CREATIVE, SATISFYING MEALS

  1. This one was just for fun. I loved the idea of running all my veggies (or at least many of them) through a fun kitchen gadget that turned them into long ropes of spaghetti that looked amazing, tasted wonderful, and had way fewer calories, no gluten, and were loaded with vitamins. I recommend this book for veggie haters and veggie lovers alike. It’s a little more work, but definitely worth the effort!

NEW ENGLAND SOUP FACTORY COOKBOOK: MORE THAN 100 RECIPES FROM THE NATION’S BEST PURVEYOR OF FINE SOUP

Who doesn’t like soup? And even though I usually skip soup in the summer, this cookbook with its amazing cover was tempting enough even in 90 degree heat for me to give it a try. Also the fact that it came out of New England brought visions of rich fishy flavors thick with chunks of seafood. I was not disappointed. The recipe for New England Clam Chowder is amazing! And for summer the Cucumber-Buttermilk Soup and the Raspberry-Nectarine Gazpacho are simply out of this world!

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