The Italian Summer Kitchen Book Release Is Today in Portland

“The Italian Summer Kitchen,” a new cookbook by Cathy Whims, chef and owner of Nostrana, is released today. It’s her debut cookbook, and offers accessible recipes of beautiful and flavorful Italian fare, surrounded by colorful illustrations.

A Bit About Cathy Whims

When I spoke with Matthew Stiles, a longtime employee at 3 Doors Down (which closed last year), he talked about the Portland dining scene’s focus on its west side in the 1990s and early 2000s. But it was Cathy Whims and her opening of Nostrana in 2005 that helped set a path toward the vibrant food scene we have today on Portland’s east side. In Matthew’s words, speaking of Cathy and her restaurant peers at the time, “These people were at the forefront of the food scene,” said Matthew. “They were the pioneers of Portland cuisine.”

Her Influence on Portland’s Food Scene

It is hard to overestimate how influential Cathy has been on Portland’s food scene. She studied with chefs Marcella Hazan and Madeleine Kamman, cooked at restaurants in Italy, and brought all those experiences with her to Portland. Along with Nostrana, she opened cocktail bar and ham-oriented Hamlet (2015–2017), the pizzeria and bar Oven and Shaker (2011–present), and Enoteca Nostrana (2018-present).

She also worked at Portland’s Produce Row Cafe, as well as the fine dining restaurant Genoa, where she became co-owner until it closed in 2014. She trained a number of well-known and influential Portland chefs, including Le Pigeon’s and Canard’s Gabriel Rucker, Xico’s Kelly Myers, and Smallwares’ and Wares’ Johanna Ware.

From 2008 to 2013, her work in Portland garnered six consecutive James Beard Foundation Award nominations for “Best Chef: Northwest.” She self-identifies as a “born-again Italian.”

Sourcing and Education

Cathy also encouraged in Portland the concept of sourcing locally-grown, seasonal ingredients for cooking and restaurants—something she traces back to her time in Italy. In this way she reminds me of Alice Waters. She developed and cultivated personal relationships and connections with local farmers, winemakers, and artisans, as well as those in Italy.

She has led culinary tours, taught cooking classes, collaborated with the Culinary Breeding Network, served on the board of Scuola Italiana di Portland, and mentored many individuals in Portland’s food world. And now, she has written this cookbook, “The Italian Summer Kitchen,” for all of us to enjoy.

The Italian Summer Kitchen: The Cookbook

As I mentioned earlier, this is her debut cookbook and it showcases her deep love of Italian culture and its interplay with seasonal cooking. She talks about what the book is—and is not—about:

“It’s not about cheffy, complicated twists from a 40-year restaurant veteran. It could be, but it’s not. It could be about slavish re-creations of traditional dishes from a longtime student of Italian cuisine. But it’s not.

“Instead, it’s about learning how to recognize and truly appreciate ingredients in their prime and cook with them in a way that brings out their very best. And there’s no better way to showcase this philosophy than through Italian food and no better season than summer.”

The Best Ingredients

She also explains that you don’t need fancy equipment to make her recipes. They are not overly-complex, in her opinion. This food also doesn’t ask you to fork over a lot of money or time to make it.

However, she does emphasize that acquiring high quality ingredients is key to any of the recipes’ success. Your farmers market is a great place to find these ingredients; your CSA box is also your friend to this end.

She hopes that the book, “inspires you to slow down, cook a little, and enjoy the flavors of the season, no matter where summer takes you.”

What’s Actually in The Italian Summer Kitchen Cookbook?

Along with an introduction, there are six main sections:

• Starters
• Salads, Soups, and Sides
• Pastas, Breads, and Pizzas
• Entrées
• Desserts
• Basics

Basics is a collection of sauces (including Marcella Hazan’s Tomato Butter Sauce), fresh pasta, basic beans, ricotta, aioli, a cantaloupe confettura (a kind of jam), and a few other things. She also offers two additional sections: Pantry and Tools.

I noticed the Nostrana Salad recipe is in there, which we featured during the inaugural Salad Week in 2022.

There are plenty of good headnotes, some tips, and variations are offered in some recipes. She shares a nice story, “My Dinner with Marcella.” And throughout the book are the cheery and beautiful illustrations by artist Kate Lewis.

The Italian Summer Kitchen Book Tour

Cathy will be starting her book tour at Nostrana tonight, but that event has sold out. For her next Portland appearance, she will be at Powell’s Books on Saturday, April 19. The bookstore is hosting a conversation book talk with Cathy and Jim Dixon (Wellspent Market) at 3pm that day. You can find more information on the Powell’s website. 1005 W Burnside Street, Portland

Later on this summer she’ll also be at Vivienne on Sunday, August 17 at 6pm. You can, of course, purchase the book there. 2724 NE Alberta Street, Portland

Another couple of local places where you can buy the book are Broadway Books, 1714 NE Broadway, Portland; and Annie Bloom’s Books, 7834 SW Capitol Hwy, Portland.

Recipes

I wanted to share a couple of recipes—one is from the book, with an additional one from Cathy—her blueberry tart. Many thanks to Lexi at Foxglove Communications for providing these to us.

Red, White & Blue Yogurt Panna Cotta
Excerpted from The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita by Cathy Whims
Copyright © 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.

INGREDIENTS
1½ tablespoons water
1½ teaspoons unflavored powdered gelatin
1 cup heavy cream
½ cup sugar
1 cup plain whole-­ milk yogurt
Pinch of salt
Fresh strawberries and blueberries for serving

METHOD
Pour the water in a small bowl and sprinkle the gelatin over the top. Let stand for 3 minutes, without stirring, to soften the gelatin.

Warm the cream and sugar in a heavy saucepan over medium-­ low heat, stirring occasionally, until steaming. Remove from the heat and whisk in the gelatin until fully dissolved.

Allow to cool for a few minutes, then gradually whisk in the yogurt and salt.

Divide the mixture among four ½-­ cup ramekins and refrigerate until cold and set, at least 3 hours or overnight.

To serve, run a knife around the edge of the ramekins and unmold onto plates (or serve in the ramekins). Top with fresh fruit, poached fruit, or seasonal compote.

Serves 4

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Blueberry Tart
From Cathy Whims, Chef-Owner of Nostrana 

INGREDIENTS
1 ½ sticks (3/4 cup) cold unsalted butter cut into 1/2” pieces
2 cups flour
1 tablespoon sugar
Zest of 1 lemon
1 teaspoon fine salt
4 cups blueberries
1 teaspoon cinnamon
3/4 cup sugar
1/4 tsp salt
Juice of 1 lemon
8 oz creme fraiche
2 eggs

METHOD
Preheat the oven to 400F. Use a food processor to combine cold butter with 2 cups flour, 1 tablespoon sugar, and the zest of one lemon until the texture resembles coarse cornmeal. Press the mixture evenly into the bottom and sides of a 12” fluted tart pan. Refrigerate for 30 minutes.

Prick the bottom of the crust with a fork and cover with aluminum foil. Fill with weights (dry beans are perfect). Bake the tart pastry for 25 minutes or until golden brown. Let cool and remove weights and foil.

Mix 4 cups blueberries with 1 teaspoon of cinnamon, 3/4 cup sugar, salt & lemon juice.  Pour berry mixture into baked pastry.  Bake for 15 minutes. Turn the oven down to 375 degrees.

Mix 8 oz creme fraiche with 2 beaten eggs. After 15 minutes in the oven, pour the creme fraiche mixture over the berries. Bake for an additional 20-35 minutes until the custard is set. Remove from the oven to a cooling rack. When cool, remove from the tart pan and serve. Refrigerate leftovers.

Makes about 8-10 slices.

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I’m very much looking forward to this book, and I hope you will feel inspired to go check it out, or attend one of the events featuring it. All the best to Cathy Whims, my fellow published author, in this exciting ride that is publishing and promoting a book.

The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita 
by Cathy Whims
Release date: April 15, 2025
Sold at bookstores and online

Updated May 12, 2025.