It’s the same with reading. I find I am frequently unable to concentrate on weighty books. Rather, I prefer “lite” fare that won’t weigh me down either physically or mentally. Travel works well, as do gorgeous cookbooks I can drool over without actually doing the work. I like anthologies, humor and books whose stories revolve around Mt. Everest and the ocean. Adventures also work well. These have a sort of summery feel. Some of them are ones I have read and enjoyed before but want to read again; others are new. But they all feel right for this weather as do certain recipes I have dug out. So I am offering some suggestions for your summer dining and reading pleasure (with more to come in the next month) that I hope you might enjoy too.

Americans in Paris: Great Short Stories of the City of Light (Capra Press) is a wonderful, now out of print, book that is worth searching out on ABE or AddALL. Its stories, sheathed within a beautifully designed trade paperback, are not about Paris, but about the human situations played out in Paris. Writers include Alice Adams, Evan S. Connell, Mark Helprin, Joan Frank, Paul Theroux and Robert McAlmon. Whether you love Paris or hate it, have been there or not, these stories are enthralling.

For a full Parisian experience, try a crusty French baguette accompanied by Brie or Montrachet cheese, a fine Pinot Noir, a cold roast chicken and a simple salad of various greens tossed with olive oil, vinegar and freshly-ground black pepper. No recipes needed. Just choose a quality market and you are set. 

 

My California: Journeys by Great Writers (Angel City Press; $16.95) is an excellent anthology of stories and essays by California writers. It’s also unique; all the contributors donated their work so that proceeds from its sale benefit the threatened California Arts Council, the agency that brings writing and arts education programs to schools. If you live in California, the experiences and places so  will bring sighs of pleasure and recognition—the Owens River, Los Angeles’ Union Station, a honky-tonk and more. If you don’t, it is a great introduction to the diversity of people, scenes, experiences and nature of the Golden State.

What then could be better than a typical California meal to accompany it? Though there probably is no such thing—this state is so large and varied—a salad, barbecued steak, steamed corn on the cob and vanilla ice cream might be high on anyone’s list.

Summer Salad
1 large tomato, sliced
1 firm but ripe mango, sliced
1 red onion, sliced into rings and separated
Basil

Intermingle tomato, mango and red onion slices in an artistic pattern on a dinner plate. Insert basil leaves in and around slices. Drizzle lightly with a mix of high-quality olive oil, vinegar, fresh ground black pepper and minced basil or your favorite dressing.

Grilled Steak
High quality olive oil
Fresh lemon juice
Fresh rosemary
T-bone steak

For one or two steaks, combine a quarter cup olive oil, the juice of one lemon and a small handful of rosemary leaves in the blender. Pour over steak and seal in a food baggie or a glass bowl. Let marinate for two to 24 hours, turning as often as you remember. Drain before grilling. Try adding some rosemary sprigs to your coals as you grill the steak.

I like Bill Bryson, and I especially enjoyed In a Sunburned Country (Broadway Books; $14.95), the story of his personal encounters with Australia. What a fascinating place! He tells it so well that it makes me sad to think how many other countries there must be whose cultural, natural and social histories are equally enthralling and still unknown to me. There are other excellent travel writers, but few who can bring together so much varied and fascinating information.

In searching out Australian recipes, I noted the authentic ones contained things I had never heard of or could not get: wattleseed, Barbie Dust, Outback Salt, kangaroo meat. Many can be bought online, but in order to make this do-able for the majority of readers, I went with “shrimp on the barbie.” It may not be authentic—Australians use prawns—but it is good.  And it has that hearty outback spirit. I recommend drinking a nice Australian wine with this, perhaps a Riesling, many of which have complementary citrus aromas. 

Aussie Shrimp on the Barbie with Orange Ginger Sauce
12 giant (or large) prawns, shelled and deveined, tails intact
1/4 cup butter
1 cup freshly squeezed orange juice
2 tablespoons sherry
1 teaspoon orange zest, grated
2 green onions, minced
1 teaspoon freshly grated ginger root

Soak a dozen long wooden skewers in water for 30 minutes. Thread prawns onto lengthwise, from head to tail, one or two to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is melted. Dip skewered prawns in the sauce and position on oiled barbie about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawns over and baste again, cooking for another 2 minutes. Continue basting and turning until they are pink and cooked through. Remove from heat immediately. Use any remaining sauce for a dip. 

In Travels with Myself and Another (Jeremy P. Tarcher; $15.95), Martha Gellhorn describes many of her travels by herself and with Hemingway (the “other”). She was a great adventurer and a wonderful writer. It is a thrilling narrative, well worth a read. Ms. Gellhorn spent a fair amount of time in Spain during her adventures, and what could be a better match than the famous cold tomato soup from Spain, gazpacho. An incredible number of versions abound, but this one, my own, is my favorite.

Gazpacho
Quart of vegetable juice
2 tomatoes, quartered
1 or 2 carrots (depending on size), peeled and sliced
At least half a large red or orange bell pepper, sliced
3 green onions, chopped
1 avocado, skinned and seeded
2 cloves garlic, sliced
2 tablespoons high quality olive oil
1 Serrano or jalapeno chili, seeded, ripened to red if possible (optional)
1 small cucumber (or equivalent), seeded and roughly chopped
Fresh basil, dill and parsley

Combine all ingredients in a bowl. (I do not peel my tomatoes or bell pepper because it is too hot, but you can if you prefer.) Amounts of fresh herbs are at your pleasure, but I generally use mostly basil (half a cup or so?) lightly complemented by dill and just a bit of parsley. Put into blender in batches and blend, but not too much. You want some texture. Chill, preferably overnight. To serve, top with freshly ground black pepper, dill sprigs and perhaps a dollop of Greek yogurt.

Sea and Sardinia (Penguin Books; $15.00) by D.H. Lawrence is about a trip he and his wife took to Sardinia in January 1921, a land, he wrote, that was “left outside of time and history.” I haven’t read this yet, but it’s on my summer reading list. And this recipe—which does take cooking, but is then chilled—looks like an ideal companion. 

Sardines with Tomatoes
1 onion
Extra virgin olive oil
3/4 pound of tomatoes
3/4 pound of small sardines
Salt
Flour

Finely chop the onions and lightly sauté in a little olive oil. Peel and dice the tomatoes and add them to the onions, and continue to cook gently for about 20 minutes. Meanwhile, wash and drain the sardines, season with a little salt and toss in flour. Fry the sardines in plenty of oil in another skillet and drain on paper towels. Arrange sardines, cover with tomato sauce and chill in refrigerator for 24 hours.  Serve cold.

Into Thin Air (Anchor Books; $13.95) by Jon Krakauer was published ten years ago, but it is still a thrilling, engrossing read. If you are wishing you could be cold, this might just be the best thing you can pick up. Filled with ice, wind, courage, cowardice, fear and passion, this book has it all. The perfect accompaniment, in my view, is either a fruit smoothie or a genuine chocolate malt. Sip and shiver. What could be better on a hot day?

Double Chocolate Malt
4 scoops premimum chocolate ice cream
1 1/2 cups milk
4 tablespoons quality chocolate syrup
1-2 teaspoons vanilla extract
2 tablespoons malted milk powder

Combine all ingredients in blender until mixed. Pour into chilled glass and serve.  

Wings of Madness: Alberto Santos-Dumont and the Invention of Flight (Theia; $15.95) by Paul Hoffman is the enthralling account of the “man who had conquered the air.” It is a fantastic book that has gotten nowhere near the attention it deserved. From Brazil to Paris and back to Brazil, the story encompasses names and experiences, failures and successes, happiness and bitterness. It is a fantastic read especially for Americans whose knowledge of the invention of airplanes is limited—as mine was—to the Wright Brothers. Do yourself a favor and pick it up. At the same time, why not learn a new way to enjoy avocados as the Brazilians do?

Avocado Smoothie
1 avocado
1/2 liter of milk
Sugar to taste

Cut the avocado into two halves and remove the seed. Scoop out the flesh. Blend the flesh, the sugar and the milk in the blender and mix well. Serve in a chilled glass.

Travels with Charley (Penguin; $14.00) by John Steinbeck is a delightful account of his trip through America with his dog. In Wisconsin, he noted, “Cheese was everywhere, cheese centers, cheese cooperatives, cheese stores and stands, perhaps even cheese ice cream. I can believe anything, since I saw a score of signs advertising Swiss Cheese Candy. It is sad that I didn’t stop to sample Swiss Cheese Candy. Now I can’t persuade anyone that it exists, that I did not make it up.” This is for you, John.

Marinated Red, White and Blue Cheese Onions
1 large Vidalia onion, peeled and cut into thin wedges
1 large red onion, peeled and cut into thin wedges
3 large shallots, peeled and thinly sliced
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
3 ounces crumbled blue cheese
1/2 cup chopped cilantro
1/2 cup minced toasted walnuts
Salt and freshly ground pepper to taste.

Separate the onions into wedges and place in a bowl with the shallots, oil, vinegar and cheese. Cover and refrigerate 24-48 hours. At serving time, add the cilantro, walnuts and, if desired, the salt and pepper. Serve on thick-sliced toasted or grilled peasant bread.

Finally, for those who believe that the way to cool off on hot days is to eat hot, here’s this recipe that combines heat with cold. It comes from Mr. Chilehead: Adventures in the Taste of Pain (ECW Press) by James D. Campbell. This lighthearted book is an amusing, entertaining tribute to chiles and those who love them. Though out of print, copies can be found using ABE or AddALL. This is the chile-lovers variation of a familiar summer dish. 

Flaming Coleslaw
Slaw
8 ounces cabbage, finely shredded (Note: I use a combination of white and red)
1 garlic clove, minced
1/4 cup minced Bermuda onion
3 jalepeños, julienned

Dressing
1/2 teaspoon fresh oregano, minced
1/2 teaspoon sesame chili oil
1 teaspoon brown sugar
1/4 cup rice wine vinegar
1/2 cup water

Mix the slaw ingredients together in a large bowl. Whisk or blend the dressing ingredients together. Toss, cover and refrigerate for at least four hours or overnight. Serve well chilled.

This column has been such fun to write that I think you are going to see at least one more before Labor Day. But I’d love to hear from my readers if they also feel the same way. Do you have a favorite book for summer reading and a dish or menu that seems particularly well-suited to it? If so, let me know. I’d love to include you.


Almost since her childhood days of Mother Goose, Lauren has been giving her opinion on books to anyone who will listen. That “talent” eventually took her out of magazine writing and into book reviewing in 2000 for an online review site where she cut her teeth (as well as a few authors). Past stints as book editor for a newspaper and contributing editor to Booklist and Bookmarks magazines have reinforced her belief that she has interesting things to say about books. Lauren shares her home with several significant others including three cats, 700 bookmarks and nearly 1,000 books that, whether previously read or not, constitute her to-be-read stack. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it