The New York Times Country Weekend Cookbook

Like fireworks on the Fourth of July, relaxing country weekends are an American summertime tradition and no newspaper knows better how to enjoy them in style than The New York Times. For decades, its food pages have featured recipes perfect for leisurely get-away weekends.  Now, many of the finest have been gathered by best-selling cookbook editor Linda Amster in The New York Times Country Weekend Cookbook, a collection that is sure to please every weekend wayfarer. Here are fresh and delectable dishes showcasing the best ingredients that local farm stands and markets have to offer, presented in chapters tailored to every aspect of a long weekend in the country or at the shore:
-The Cocktail Hour
-Quick Suppers After a Long Trip.
-Breakfasts and Brunches to Start the Day
-Lunches at the Beach, Near the Lake or on a Cool and Shady Back Porch
-Dinner: The Main Event
-A Visit to the Farm Stand
-Back to the City
From  celebrated chefs and food writers like Thomas Keller, Eric Ripert, Mark Bittman, Daniel Boulud, Rick Bayless, Jean George Vongerichten and others comes a storehouse of wonderful weekend recipes: ginger chili shrimp; grilled pizza with a choice of mouthwatering toppings; sizzling porterhouse steak with herb salad; buttermilk roast chicken; corn on the cob with flavored butters; a simple and spectacular free-form fruit tart. There is even an essay by Lee Bailey, the man who some believe invented the country weekend, that accompanies the recipe for a favorite dish he served to guests before they left for home on Sunday.  A selection of beverage suggestions — everything from smoothies to teas to martinis — rounds out this treasure trove for cooks. As a special bonus, a handy chart at the back of the book offers shortcuts to choosing the dishes that best fit your needs and schedule. The New York Times Country Weekend Cookbook is not only the must-have resource for your own country kitchen, but also the perfect gift for hosts from the Montauck to Malibu, the Berkshires to Big Sur, the Hudson Valley to the Napa Valley and every weekend getaway in between.

This is the fourth New York Times cookbook compiled by best-selling cookbook editor LINDA AMSTER. Previously, she edited The New York Times Passover Cookbook, The New York Times Jewish Cookbook and The New York Times Chicken Cookbook. She is also a co-editor of Kill Duck Before Serving, a collection of notable New York Times corrections. Amster, the former director of The Times’ news research department, has contributed articles to many sections of the paper and also wrote the “Food Chain” column in the Dining In/Dining Out section. She lives in Manhattan.  
MARK BITTMAN writes a weekly New York Times cooking column, “The Minimalist,” monthly New York Times travel features, and is the bestselling author and winner of the Julia Child and James Beard Awards for his book How to Cook Everything.