Here's Summerland: Recipes for Celebrating with Southern Hospitality, by Atlanta chef/restaurateur Anne Quatrano (Bacchanalia, Abattoir, Floataway Cafe). A 20+ year veteran of Atlanta's food scene, Quatrano also runs Summerland Farm, which supplies produce for her restaurants and serves as the focus of the cookbook. The book centers on feasts: each chapter is dedicated to a seasonal celebration at the farm, from a Thanksgiving meal to a midsummer fig feast to a tea party that celebrated the engagement of no less than six of Quatrano's employees.
While Summerland is oriented towards larger meals, it's not necessarily an entertainment cookbook: several recipes from a broccoli soup (with a sabyon and truffle shavings, part of the Christmas dinner) to a lamb meatball Italian wedding soup (part of the Spring feast) to gazpacho salad (the Fourth of July meal) could easily be adapted for more casual weeknight fare. As an aside, menus in cookbooks are always welcome and not offered nearly enough; recipes can always be separated from suggested menus, but sometimes it's nice to have expert guidance when it comes to meal planning. Below, a look inside Summerland; the book is out now from Rizzoli (order on Amazon).