10 Summer Cookbooks We’re Completely Drooling Over
Summer cooking is usually the kind that doesn’t require a cookbook: throw something on a grill, toss together a salad, add some whipped cream to the fruit you scored at the farmers' market and you’re good to go. But this year we’re upping our game, thanks to some intriguing new warm-weather cookbooks. Here are the ten at the top of our pile.
Bianco: Pizza, Pasta, and Other Food I Like by Chris Bianco
Bold statement: America has Chris Bianco to thank for almost single-handedly beginning its wood-fired pizza revolution. Bianco’s Phoenix pizzeria is destination-worthy, but thankfully, his much-anticipated first book is packed with all of his secrets. (Plus, it's cheaper than a plane ticket.)
For the Love of Pie by Felipa Lopez and Cheryl Perry
Brooklyn’s Pie Corps is known for taking the most humble homemade treat and elevating it with flavor combos like apple crumb with rosemary-caramel sauce (yum). Oh, and don’t sleep on the savory recipes either, like the buttermilk-fried-chicken pie with gravy and sautéed greens. (Excuse us while we pre-emptively unbutton our pants.)
BraveTart: Iconic American Desserts by Stella Parks
Like her Serious Eats colleague J. Kenji López-Alt, pastry chef Stella Parks uses the magic of science and obsessive recipe testing to create utterly perfect versions of favorite dishes (think: blueberry muffins and glossy fudge brownies), as well as over 200 customizable variations to keep you from getting bored.
Mexican Ice Cream by Fany Gerson
Fans of New York’s street food scene know that there’s nothing more refreshing than one of La Newyorkina’s signature paletas—Mexican popsicles. Recently, La Newyorkina (aka Fany Gerson) opened a brick-and-mortar ice-cream shop, with exciting flavors like rice-almond ice cream with cinnamon and oaxacan-style lime sorbet, and the recipes are all here.
The Art of Flavor: Practices and Principles For Creating Delicious Food by Daniel Patterson and Mandy Aftel
Michelin-starred chef Daniel Patterson teamed up with an unlikely partner for his new book: perfumer Mandy Aftel. Together, they turn cooking into a truly sensory experience.
Vegetables on Fire by Brooke Lewy
For vegetarians, BBQ season can mean a whole lot of frozen black bean burgers. But not if Brooke Lewy has anything to say about it. Her new book features 50 innovative vegetarian recipes for the grill—from cauliflower “steaks” to beets that smoke low and slow like a pork shoulder.
The New Camp Cookbook by Linda Ly
Going camping doesn’t mean eating only s’mores and hot dogs on sticks (though you won’t hear us complaining too loudly). Linda Ly’s guide to open-air cooking will have you making Korean flank steak with Sriracha and pickled cucumbers, and Dutch oven deep-dish soppressata-and-fennel pizza. Count us in (as long as we don’t have to carry the food pack).
Adventures in Starry Kitchen by Nguyen Tran
How did an undercover supper club run by two home cooks become the top-rated Asian restaurant in Los Angeles? Find out in this new cookbook, along with recipes for flavor-packed Pan-Asian dishes like Singaporean chili crab and crispy tofu balls.
Basic Fermentation by Sandor Ellix Katz
Let’s face it: We live in an age of kombucha and kimchi, gut-healing probiotic yogurts and crusty sourdough breads. And best-selling author and fermentation evangelist Sandor Katz is the consummate guide. Follow his lead, and get your funk on.
Simple Fare: Spring/Summer by Karen Mordechai
Even if you don't make the quick green shakshuka with za'atar or the roasted beetroot ice cream recipes in this book by Sunday Suppers founder Karen Mordechai, just keep this beauty on your coffee table. The photos are museum-level gorgeous.