How much do we hate steamy, humid days?
My answer is “a lot.”
But a recent title that arrived in our offices is helping us look ahead to autumn’s crisp, cool days and one of the season’s ubiquitous flavors.
“I Heart Pumpkin,” a book featuring “comforting recipes for cooking with winter squash,” is being released Aug. 14 by Ryland Peters & Small.
And as our advance copy shows, it’s jam-packed with cool-weather recipes that we can’t wait to try, especially Roasted Pumpkin Wedges, Pumpkin, Carrot & Red Lentil Soup, Chicken & Butternut Squash Tagine, Tagliatelle with Pan-Fried Pumpkin and Pumpkin & Gorgonzola Risotto.
Of course, all these could easily be worked into a year-round menu, but there are an equal amount of recipes, from Squash, Goat’s Cheese & Tomato Tarts to Prosciutto & Pumpkin Terrine, that seem ideally suited to a summertime light lunch, brunch or casual gathering.
But for now, we’re just happy to focus on the cool-and-light desserts, from the Pumpkin Chiffon Pie to an American Pumpkin Cheesecake that features both ground cinnamon and apple pie spice.
The book will retail for $14.95 and can be pre-ordered.
For more, visit rylandpeters.com.
– Mary Shustack