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s u m m e r 2 0 1 8 | 5 3 The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go by Laura Bashar Countryman Press, $28 For many of us, summer means breaking out the camping gear and spending days by the beach or in the forest on an outdoor adventure. Maybe just starting a fire in your backyard fire pit is enough nature to deal with, though, and as someone who loves both camping and a good meal, Bashar's cookbook is a great guide for easy but deli- cious outdoor cooking. Most recipes require only a few kitchen items: A knife, a bowl, and a cast-iron skillet are the pre-requisites for creating dishes like campfire crêpes with fresh fruit and lemon mascarpone cream or salt-crusted tenderloin with romesco sauce. The thorough and insightful instructions show you how to prepare the dishes without the luxury of a kitchen, even demonstrating how to "ponasse" a filleted trout by skewer- ing it on bamboo and roasting it vertically. Whether you're out in the wilderness and want something a little more creative than hot dogs and s'mores or just want to spend an evening cooking by the fire, Camp & Cabin has something for everyone no matter how adventurous you are. Levant: New Middle Eastern Cooking from Tanoreen by Rawia Bishara Octopus Books, $35 Bishara is the co-owner and chef of Tanor- een, a 10-year-old restaurant in Bay Ridge, Brooklyn. This is the second cookbook featuring the establishment, which mixes Middle Eastern cuisine with Mediterranean influences. I particularly enjoy Middle East- ern food in the warmer months, when dishes like Bishara's freekeh salad with spring vegetables can serve as a flavorful update to pasta salad or fresh fava beans with spicy yogurt sauce take advantage of seasonal vegetables. Modern takes on classic dishes are abundant, like the falafel Scotch eggs or portobello shawarma. As someone who dislikes overly sweet desserts, Bishara's recipes for savory- sweet bites like olive oil, butternut squash, and carrot or honey-cured eggplant are a welcome respite. Abundant in flavor and umami-rich ingredients, this cookbook will have you double-checking your spice pantry is fully stocked! Tasting Paris: 100 Recipes to Eat Like a Local by Clotilde Dusoulier Clarkson Potter, $30 If you're anything like me and hav- ing a "beach body" is low on your list of priorities, then this cookbook full of rich, delicious Parisian dishes will be the perfect summertime companion. Divided into times of day—morning, afternoon, early evening, et cetera—Tasting Paris mingles more traditional meals like frisée salad with bacon and soft-boiled egg and quiche Lorraine with more modern takes like chicken couscous tfaya and radish leaf pesto. If you need a healthy reprieve, dishes like spiralized zucchini salad with peach and green almonds and carrot chickpea crepes rise to the occasion. We suggest pairing the dishes with the cocktails featured in the book—a French 75 or Sidecar, perhaps—and finishing off the meal with profiteroles while picturing your- self in a small Parisian bistro. There's always next year, beach body . . . ■cr

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