10 New Cookbooks You Need For Summer

The Little Swedish Kitchen by Rachel Khoo

Renowned food writer Rachel Khoo has bid farewell to her Parisian kitchen and moved to Sweden in pursuit of love. Having made the Scandi country her home, Rachel now shares over 100 delicious and seasonal Swedish recipes from her new kitchen – celebrating traditional fare, embracing local ingredients, exploring what the Swedes eat at home, and offering her own stylish takes. Hits from the book include the likes of roasted pumpkin waffles, lingonberry almond buns and breakfast blueberry pie.

Published 26th July

Bake For Syria by Lilli Vanilli, Clerkenwell Boy and Serena Guen

Bake For Syria started as a single event in London: the ultimate charity bake sale on Columbia Road, where the country’s best bakers came together to sell delicious pastries and baked goods with a Syrian inspired twist, to raise money for Unicef’s appeal for the children of Syria. Now, some of the best bakeries in the UK have contributed dishes for this recipe book, compiled by baker Lilli Vanilli, and Cook For Syria Co-Founders Clerkenwell Boy and Serena Guen. Angela Hartnett’s olive oil and pistachio cake with yoghurt sorbet is the perfect summer pud.
 

Jamie Cooks Italy by Jamie Oliver

Those craving a trip to Tuscany should keep an eye out for Jamie Oliver’s forthcoming book, which celebrates the joy of Italian food. Featuring 140 recipes in Jamie's easy-to-follow style, the book has chapters on antipasti, salad, soup, meat, pasta, fish, bread and desserts. The recipes are a mix of fast- and slow-cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. We’ll be attempting to bake the limoncello tiramisu for the office.

Published 9th August
 

Ottolenghi Simple by Yotam Ottolenghi

Bursting with colourful photography, Ottolenghi Simple showcases dishes that suit whatever type of cooking you find easy – whether that’s getting food on the table in under 30 minutes, using just one pot to make a meal, or prepping flavoursome dishes ahead of time to be served when you’re ready. Addressing a common gripe with Ottolenghi’s prep-heavy recipes, many of the dishes in here require fewer than ten ingredients. We’re keeping our fingers crossed that the hot weather continues until September, when this book is released.

Published 6th September
 

Cuba: The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

Cuban food is loved worldwide for its blend of bright colours and intense flavours, and Cuba: The Cookbook celebrates and documents the country’s cuisine and contemporary food culture. Collected by those who best know the Cuban culinary landscape, the 350 home-cooking recipes explore the country's traditions and influences, from Spanish to Soviet to Chinese. An entire section dedicated to sauces provides plenty of inspiration for dips and marinades, while sharing mains such as pineapple chicken thighs are sure-fire crowd-pleasers.
 

Saladish by Ilene Rosen

Cooking the ‘saladish’ way has been Ilene Rosen’s method since she unveiled the first kale salad at New York’s City Bakery almost two decades ago. Now, she shares 100 fresh and creative recipes, organised seasonally. Using ingredients such as Japanese aubergine, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves, Rosen’s dishes emphasise contrasting textures and flavours for a veggie-filled dish that’s healthy and delicious. Recipes include toasted broccoli with curry leaves and coconut, and red potatoes with chorizo and roasted grapes. Each chapter includes a party menu, a timeline of preparation, and an illustrated tablescape.
 

How To Eat A Peach: Menus, Stories, Places by Diana Henry

“This is a book of menus – collections of dishes that flow and are balanced and whose flavours work together,” writes Diana Henry. “But it is a book about the magic of conjuring up place through food too.” From her early childhood habit of recording delicious recipes in exercise books, How to Eat a Peach is the fusion of taste and memory. This is food to take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. Her recipe for broad beans with lettuce, shallots and mint is a perfect summer side dish.
 

Honey & Co: At Home by Sarit Packer and Itamar Srulovich

Brought to you by the award-winning chefs behind Fitzrovia restaurant Honey & Co, Sarit Packer and Itamar Srulovich’s new book allows fans to recreate the pair’s delicious Middle Eastern dishes at home. Wholesome, fresh and seasonal ingredients are organised into chapters that focus on meals for two, for friends, for the weekend and for crowds. We’re looking forward to mastering the Jerusalem sesame bread filled with harissa and lemon chicken and trying out simple summer suppers such as sardines with roasted tomatoes and crispy pitta.
 

Berber & Q by Josh Katz

Ditch burnt, joyless burgers for bold, flavoursome barbecue food with these 120 recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all the recipes are a celebration of flavour. A book that’s not just for meat-lovers, equal status is given to vegetables – they’re never treated like a side dish. Highlights include cauliflower shawarma with pomegranate, pine nuts and rose; and blackened hispi cabbage with lemon crème fraiche.
 

Nurture: Notes And Recipes From Daylesford Farm by Carol Bamford

This tome by Carole Bamford, Founder of Daylesford Organic farm shops, is a collection of notes, recipes, and insights from Daylesford Farm in Gloucestershire. From organic farming to traditional values, holistic health and wellbeing, Nurture takes the reader behind the scenes of one of the most sustainable farms in the UK and brings to life the principles, ideals and goals that inform the author’s way of life. Our top recipe for the summer season is Bamford’s take on roast salmon, peas, bacon and braised baby gem lettuce.