Olive & Thyme: Everyday Meals Made Extraordinary

Davies, a Southern California restaurateur, delivers on her commitment to unfussy food in this welcoming book whose approach and name come from her two cafés. Buttermilk biscuits and strawberry banana smoothies grace the breakfast chapter, but Davies also adds the unexpected: the bitterness of chopped arugula in a quiche and the zing of matcha in an iced-coffee. Such expert touches abound and include adding lemon zest and juice to a creamy red-potato salad and using mirin and rice vinegar to elevate the glaze for a ginger soy salmon. Sautéed pancetta enriches the tomato sauce for family-favorite spaghetti, while a tuft of burrata nudges this classic to the next level. The dishes reflect a range of culinary influences, including French, Italian, and Middle Eastern, as well the laid-back, locavore vibe Davies embraces. Many of the dishes are built for sharing, and Davies provides notes on how to choose a menu, create serving boards (for a board of cheese and charcuterie, “It’s all about the balance: of flavors, of textures, of colors, of shapes”), and be a gracious host (attend to gifted flowers right away). Beginner and occasional cooks will be able to execute the recipes in this charming volume with confidence. (Sept.)