Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Home Cooking

Australian chef Hay (Everyday Fresh) infuses her love of coastal life into this vibrant collection of zesty recipes and summery tablescapes. Part one is organized by meal: breakfast offerings include layered pistachio French toast with lemon curd and berries, and a morning “fire tonic” blending spices, honey, and apple cider vinegar. For lunch there’s lemon pasta with salmon crudo, and an assortment of tartines. Dinner recipes are light but appealing, including lemongrass chicken salad served in crepe-like egg “nests,” spiced miso beef salad, and Korean chicken burgers garnished with green apple slices. A desserts chapter features tangy lemon cake, and raspberry soft serve created by combining a homemade lemon raspberry puree with store-bought vanilla ice cream. In the second section, “Coastal Celebrations,” Hay shares four detailed special occasion menus, complete with styling tips. The summer “taco party,” for instance, includes recipes for fish, chicken, and al pastor fillings, along with sides, drinks, and dessert, plus cheery photographs demonstrating decorating ideas, such as using components from the meal itself (jalapeños, papaya, and limes) as table accents. The recipes are mouthwatering and accessible, and the book itself is a beautiful object, but certain practical components are missing, including total cooking times and substitutions. Still, this vivid paean to summer cooking and entertaining is sure to please Hay’s many fans. (Apr.)