Cake stalls at a fete, picnics on the beach, cricket club teas and a garden lunch or barbecue. There are many occasions that mark an English summer and the foods that make them special have long inspired us to cook. "The English Summer Cookbook" captures the essence of the season with recipes created for such popular pastimes. Summer is also a time when English gardens are at their best, with even the smallest plot yielding fresh herbs and plump produce. Markets burgeon with fruit, vegetables, juices and jams and pick-your-own farms open their gates to crowds of berry-lovers. Dover sole, crab and lobster are fished by small in-shore boats, hedgerows yield elderflowers for their heady cordial and early walkers collect mushrooms for a country Sunday brunch. From the first of the season's asparagus to the last of the juicy ripe plums, the English summer has some of the best produce around. "The English Summer Cookbook" presents an irresistible mix of food and drink.