I met Pascale in the early 1980’s in Los Angeles. She came to Citrus frequently to dine with her family and her future husband, Steven. On a number of occasions she also spent time with us in our kitchen, observing our day to day rituals and learning some of the tricks of the trade.

In the twenty years that have passed she has evolved from a rustic cook to an accomplished cooking school instructor and creator of these delicious recipes with a more refined palate. Her food now reflects the essence of the seasons and she champions the use of the freshest possible, organic ingredients.

This book captures the tastes and flavors of summer. The Peach and Tomato Salad, and the Cucumber and Avocado Soup are perfect examples of this. They are simple, flavorful dishes that showcase summer vegetables at their best. The desserts highlight all the succulent summer fruit – the Summer ‘Fool’ is the perfect dessert for a hot day; cool, sensuous and fresh.  The book also reflects the aromas and senses of Mediterranean and Californian cuisine. The Roasted Duck with Olives is just such a dish; a marriage of two cultures, embracing the best of each one.

Pascale also emphasizes a tradition that is close to my heart: That of the family dinner, of taking time to sit with your friends and to enjoy the process of creating a meal together. This is something that is all too often set aside in our busy lives; yet something we should cherish and encourage. The meal doesn’t have to be complicated or take a long time to produce, but rather an event that pleases everyone, that all can participate in and all can appreciate.

The recipes and text of this ‘Summer’ book have brought back wonderful memories of the languorous Sunday lunches we used to spend together, enjoying good food, wine and fun with our large, extended family of friends. Lunches that often drifted into dinner, with everyone contributing something to the table. Those days may be now distant memories, but the taste of those meals is long savored.

Pascale’s food captures much of that flavor. She has created a cooking school that teaches and promotes this very idea; a place to gather, cook, laugh, taste and enjoy food. Her cookbook is an extension of that principal and the joy of those far off days is represented therein.

This book is clearly set out and beautifully illustrated. The photographs are warm and stimulating. The text has clear timing principals and instructive tips on perfecting dishes. Even more elaborate ones, such as the Summer Terrine are explained in easy steps, making each succulent layer clear and concise.

From the pleasures of Provence in the guise of the Beignets de Courgettes et d’Aubergines to a taste of the Pacific in the succulent shape of the Cured Salmon with Mesclun Salad, and all the dishes in between; redolent of this hot, vibrant season, this book is the perfect summer feast. - Michel Richard