Ebook excerpt of summer recipes from the monumental How to Cook Everything
. Bittman's summer is clearly my summer (unsurprising, since we live in the same city); this is useful for me, but it might prove more frustrating for people whose local farmers markets provide a greater variety of summer fruit.
Yesterday I made corn & black bean salad and corn, tomato, and zucchini soup (from the unabridged version). Bittman's summer foods, unsurprisingly, show heavy Mexican and Caribbean influences.