New England Summertime Cooking

With more than 40 cookbooks under her apron, Eldridge (Tomato Temptations, Coastal New England Fall Harvest Cooking) clearly knows her way around the kitchen. Her latest is a faithful recreation of classic regional dishes that take advantage of summer's bounty. Dishes range from classic New England fare like Boston Baked Beans, clam and lobster bakes and Boston Cream Pie, to seasonal favorites such as Peach Crumb Cobbler and a Quick Gazpacho. Created within the American Heart Association's guidelines for healthy eating, rich dishes like chowders and bisques substitute skim and powdered milk for cream; pie crust uses canola oil in lieu of shortening. The end result will disappoint hardcore foodies, but the cardio-conscious will appreciate the effort. The bulk of the 150 dishes are reliable but unremarkable, ranging from standards like Baked Stuffed Tomatoes and Bill's Blueberry Pancakes to classic sides like Fresh Roasted Corn and Apple-Raisin Cole Slaw. Hampered by a clunky, amateurish design (photos appear to be either stock or the author's own), this book does little to distinguish itself; visitors to the region may find the book a warm souvenir, but those serious about coastal summer cooking will be better served elsewhere.