"Summer peaches; barbecue books" by Food Forum

Some peach rules

The fragrant, juicy peach epitomizes the refreshing flavor of summer.

Finding luscious peaches, however, can be problematic because fruit is often picked young and hard for shipping. Here are some tips for finding the best ones.

— The sweetest peaches are tree-ripened, meaning local varieties often are best.

— A rock-hard peach may soften, but it won’t develop that distinctive spicy sweetness that is so, well, peachy.

— A deep red blush does not guarantee a prime peach. Look at the pale under color on the peach skin; it should be creamy white or yellow, not green.

— Flavorful peaches smell fragrant and give slightly along the seam.

— If a peach does need to soften, store it stem-side down for a day or so, or in a bag with an apple.

Barbecuing at its best

A crowd of new cookbooks are ready to help you take it outside this summer. Among some of the more interesting.

— Karen Adler and Judith Fertig’s “BBQ Bash,” a primer for throwing what the authors call a “be-all, end-all barbecue party.”

Tips including lighting suggestions, how to set up a bar, table settings and music, as well as plenty of grilling and other food prep tips. Menus run from “barefoot to black tie,” with items such as grilled lamb chops with Thai chili-peanut dipping sauce and corn husk-wrapped shrimp with grilled corn.
— Rick Rodgers’ “Summer Gatherings” focuses on quick, seasonal dishes suitable for any excuse to eat outdoors.

Appealing offerings include dried apricots stuffed with goat cheese and hazelnuts, as well as how to do a clambake in a stockpot.

— For a more elegant take on summer fare, check out Dana Slatkin’s “The Summertime Anytime Cookbook,” which draws its menus from the authors’ Santa Monica, Calif., hotel, Shutters on the Beach.

Sprinkled among the 130 recipes (which include gorgeous items such as passion fruit creme brulee and a bean salad with oven-dried tomatoes, black olives and pesto) are a slew summer and beach party tips.

Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com