Summer cooking books

I tend to keep a rotating battery of cooking books on the kitchen counter. Each season, as time changes, I go through my library and I draw books that I am enthusiastic about cooking in the coming months. The rule is: only as many books as possible. Lol. Some of these books are old friends, others are new acquisitions. Some I just like to stay at hand because the atmosphere right. I changed my battery this week and I thought that some of you would like to have a quick overview of my summer cooking book.

Battery of summer kitchen books 2025

• La Buvette (2020): We like to have people with us for a drink, snacks and so on when the weather is beautiful. We sit on the terrace under Bougainvillea and I like to serve small plates of snacks and bites. It is a bonus to be able to prepare everything he is before, so that I can simply relax and enjoy our friends. This book reaches exactly the brand. Or rather, Exactly! I went to Camille Fourmont’s refreshment bar, and the atmosphere is all I like – easy, relaxed, detailed, considered, personal, delicious and recall that a good assembly is all. Keep this book at hand at the chain All this.
• Fresco (2022): I love keeping this book nearby because every time I turn it over, I remember going out and harder nature – picnic, grilling, throw a large towel on the beach, wrap a cool, stargaze, whatever. And, note to yourself, do not complicate it too much. Julie Pointer Adams includes a collection of beautifully photographed profiles and interviews related to outdoor meals and life. Whenever I crack the spine on this book, I am inspired. So, while we turn around in summer, it’s in the summer battery.
• Moro is (2007): Moro East forever. I even wrote an article for good appetite on this subject in 2017. It is a cookbook that Documents the restaurants SAM and SAM Clark (Moro) during their last growth season at the Manor Garden attributions in eastern London. The gardens were created in the early 1900s by the banker and philanthrope Arthur Villiers and razed in 2012 by the London Olympic Committee. Anyone who likes cooking and gardening must have and be inspired by this book.
• Kismet (2024): I loved everything I ever had to eat at Kismet in Los Angeles, and I made my way through a piece of their vibrant beauty of a kitchen book last year. This summer, I’m back for more. I love their colorful and avant-garde creations. The versions of their Tahini with green olives + Calabrian Chili were repeated last year, as well as the stewy + Greens cranberry beans. And I like to make a version of Squash Kabocha of their sweet and acid toasted potatoes also throwing broccoli or cauliflower that I also have. Pending: the feta marinated with roasted tomatoes with spices + the grapefruit is assigned with the spicy watermelon Kismet + the Feta salad, the mushrooms roasted by the Baharat and the grilled corn in pepperconni butter. I like to do my own labneh, and they also have a pile of Labneh inspiration – preserved lemon, ranch, bay sheet, etc. It continues again and again. So many recipes have set in!
• The South (2024) – This book. This had more impact on our summer of last year than any other book. Our patio tracked down to the south of France hard enough. To start, without the end of Rebekah Peppler has become our house cocktail. It is a genius, beautiful and the quintessence of the delicacy of the summer. You mix it, put it in a pretty bottle or in a carafe, refrigerate (hours, days, weeks, anything) and it is ready to serve. Returns the mixture at the end of the night and keep it at the back of your refrigerator until the next time the friends pass. I make the Lillet version and I make an additional light on the pastis. I also love the plaque of the large lighter and Spritzy and often start by serving this solar candle at sunset based on a bottle of dry bubbles, with a kiss from Lillet, Amaro, Angostura Bitters and Lemon. There are more drinks to explore this summer with a long list of affected family recipes.
• The four riders (2024) – I bought it recently, I sat down and I ended up reading it covered to cover. This is the story of the four riders, a small restaurant in Brooklyn that I never went. They have been around for about a decade and what I loved in the book / Cooking Book is how he documented the project (starting a restaurant without experience) from the start – conversations, hopes, people involved, successes, failures, all this. This is an excellent story about to really go and work through obstacles. The chief of chief is Nick Curtola. He has northern California in his DNA and worked with Russ Moore in Camino. The minute I read that, I bought the book. You just have know Food will be good. I will make the sweet corn salad with a pine nut vinaigrette, a mint and peppers first, sugar peas with the Calabrian Chile, the mint and the ricotta saleta before the last pea is finished this year. And the sesame focaccia could be the foundation of a good number or sandwiches in our future.
• Flag of flavor (2006): Jim Oseland is a legend And whenever I feel like I need a real inspiration or a reminder why I like the home kitchen that I revisit Flag of flavor. It is the definition of an inspired kitchen book and performs this elusive cocktail to be able to combine a personal and personal narration with a competent order of the subject at hand. In this case, it is a culinary journey loaded with spices in Indonesia, Malaysia and Singapore. You get a goal in its contagious curiosity throughout the book and it is clear, this is where magic in this book begins. Curiosity can lead you to the wildest adventures of life. On a practical front, I volunteered to test some recipes for this project and I love the recipes that I tested 20? Maybe more. This means that I have kept a lot of lemongers, fresh peppers, palm sugar, galangal, etc. At hand. Which makes it a breeze to jump to Flag of flavor For a completely different range of SIR-French, Malaysian Laksa, spicy rixs and Satays. It will be a well -spicy summer.
• Mandy gastronomic salads (2020) and More mandy (2022) – Despite the fact that there is no shortage of salad recipes in my life, I love a Mandy salad project! They include “salad and a meal” and their dressings are legitimate. The same goes for a large part of their accompaniments – crunchy bits or additions to make each salad special. If you were going to choose one of these books to start, the original is more “greatest successes” in their bars with gastronomic Popular Montreal salad, also more summer overall. More mandy Includes meals and soups in cold weather in addition to good salads. Excited to obtain some other of their salads in the mixture here while we are heading towards the peak salad season.
• The Ranch at Live Oak Cookbook (2015) – California Spa Food. I really want time that time heats up. This kitchen book often finds its way in my stack of seasonal cooking book, especially spring and summer. I did the grilled artichokes with garlic broth and a brand of white beans years ago and I loved it. Then continued to cook a number of other recipes in this book and also appreciated them. The walnut carne with the salad of Jicama + the Guacamole Chipotle as well as their black beans of Olla made a particularly satisfactory meal and well-being. I’m never sorry when I jump into this book.

Let me know (in the comments) which cooking books are on your counter right now. You know that I am always happy to add one or two others to my battery. XOXO -H

More summer recipes

• Spicy summer miso soup
• Summer drinking ideas
• Summer melon salad
• Plut summer salad
• Summer toast
• Summer fruit salad
• All summer recipes

Continue reading summer cooking books on 101 pounds of cooking