What\u2019s hot in the cookbook department this summer? Baking books galore. There\u2019s Carla Bakes<\/a>, Great Bakes<\/a>,<\/em> and The Dessert Table<\/em><\/a>\u2014basically one long excuse to preheat the oven. The list also includes some vegetable-focused gems, like Pierce Abernathy<\/a>\u2019s Every Leaf, Every Stem<\/em><\/a>, and Protein-Packed Vegetarian<\/a>,<\/em> because yes, we\u2019re still proteinmaxxing<\/a>.<\/em> Read on for our standout titles of the season (organized by release date), handpicked and cooked from by our staff.<\/p>\n Great Bakes<\/em><\/a> stoked both the inner fan and dormant Midwesterner in me. Eager to try recipes from Martin Sorge, winner of The Great American Baking Show,<\/em> and resolving to pay homage to my cornhusking roots, I fired up a number of Sorge\u2019s own corn-based recipes. Sweet Corn Shortbread and Sweet Corn Milk Bread both yielded a sunny yellow color and subtle sweetness. But Sorge\u2019s (and my own) reverence for corn continues in more savory applications as well, such as his Corn, Tomato & Red Pepper Galette, and Midwestern Cornbread, which yielded a uniform and moist crumb that swayed many a cornbread naysayer. But enough of the corn\u2014Sorge\u2019s book is a lovely encapsulation of classic Americana that highlights its comforting flavors in refreshed formats: garlic bread loaf, Creamsicle cake, even malted chocolate pudding. \u2014Ingu Chen, art director<\/em><\/p>\n Great Bakes: Modern Classic Recipes From the Midwest<\/p>\n<\/div>\n<\/div>\n In his debut cookbook, Every Leaf, Every Stem<\/em><\/a>, content creator Pierce Abernathy<\/a> shines a spotlight on seasonal vegetables, making even the simplest of market hauls feel exciting. Abernathy does this nonchalantly with the same laid-back creativity that helped build his devoted online following. The book has a clear intention: Let great ingredients do the talking. You\u2019ll find craveable dips, vats of brothy beans, and seasonal sweets\u2014think eggplant swirled with tangy labneh, beans with parm and garlic, and four-ingredient grape sorbet. I made Corny Pasta which starts with a compound corn butter\u2014sweet, rich, and versatile enough to slather on toast or top pancakes<\/a>. \u2014Cristina Correa, social media manager<\/em><\/p>\n Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Round<\/p>\n<\/div>\n<\/div>\n I\u2019m trying to eat more protein, but as someone who doesn\u2019t prefer meat-centric meals or chalky supplement shakes, I was delighted to cook through Protein-Packed Vegetarian<\/em><\/a>, the debut cookbook from recipe developer and content creator Grace Elkus<\/a>. After years of working in food media, Elkus noticed there was a lack of enticing, protein-dense recipes for those who don\u2019t eat meat. Vegetarian since she was a preteen, Elkus is also an avid strength trainer and graduate of the Natural Gourmet Institute, making her uniquely qualified to develop recipes in such a niche category. You may know her as the creator behind the viral feta fried egg<\/a> or voice behind the \u201cWill It Cottage<\/a>\u201d series, but the book tackles far more. Her Creamy Roasted Red Pepper Pasta was shockingly silky for a sauce made with cottage cheese<\/a> instead of cream and butter, and the infamous cheesy fried egg was a self-saucing delight. \u2014Rebecca Firkser, Test Kitchen editor<\/em><\/p>\n Protein-Packed Vegetarian: Easy, Nourishing Recipes to Fuel Your Day<\/p>\n<\/div>\n<\/div>\n Truth be told, I\u2019ve never been to Perini Ranch Steakhouse in Texas, but I know a beloved joint when I see one<\/a>. So when I found out the renowned eatery was publishing a new book on cocktails<\/a>, I knew I\u2019d find a reliable rotation of drinks and snacks. \u201cIn general, we think of a Texas cocktail as being strong, generous in spirit, and approachable,\u201d share the husband-and-wife duo Tom and Lisa Perini in the book\u2019s introduction. You\u2019ll find more than just bourbon- and tequila-based drinks favored by the area\u2019s cowboys, though they certainly have a home within the pages. A big pitcher of Bloody Mary mix and seasonal sangrias are crowd-pleasing refreshments, and there is also a slew of salty bites. Spicy Pecans, Honest-to-Goodness French Fries (with fried jalape\u00f1os!), and Mesquite Smoked Pork Ribs pay homage to the region while being straight-up delicious. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n Perini Ranch Steakhouse Cocktails: Celebrating the Tradition and Spirit of Cocktail Hour<\/p>\n<\/div>\n<\/div>\n I\u2019ve long admired Leah Koenig\u2019s prolific portfolio of Jewish cookbooks<\/a>. Her latest is all about sweets: The Dessert Table<\/a>,<\/em> which comes out later this summer. With 100 \u201cjoyful Jewish sweets,\u201d the book is broken up into classic categories, like cookies, cakes, and pastries. These include dishes for holidays (Flourless Chocolate Espresso Cake for Passover; Apple Cider Sufganiyot for Hanukkah) and just-because days (Sour Cherry Coffee Cake\u2014need). I tried my hand at two cookie recipes: White Chocolate Tahini Cookies, which delightfully reminded me of halvah with their nutty flavor and fudgy chew. And Prune and Chocolate Rugelach, which whooshed me back to baking lessons with my grandma, who rolled rugelach in the same crescent fashion. Lucky for me, there was leftover lekvar (prune butter), perfect to swipe on toast for the rest of the week. \u2014Emma Laperruque, cooking director<\/em><\/p>\n The Dessert Table: 100 Joyful Jewish Sweets<\/p>\n<\/div>\n<\/div>\n \u201cPeople think baking is fussy and precise. That can be true\u2026but once you get it, you don\u2019t have to be fussy, because you got it,\u201d writes Carla Hall in her upcoming title, Carla Bakes<\/a>.<\/em> Hall draws on her vast experience as a former caterer and a current judge on Food Network\u2019s Baking Championship<\/em> to walk readers through the basics before setting them free to play. She explains, for instance, the perfect ratio of cake to frosting (2:1) and why you should use a cookie scoop<\/a> to shape your biscuits. Her recipe ideas are clever and universally appealing\u2014Chicken Pot Pie Pop-Tarts and a Shortbread Cookie Canvas (literally a giant square of shortbread you paint with buttercream). I made the Ham & Cheese Paris-Brest because Hall says p\u00e2te \u00e0 choux is her \u201cone of the most versatile doughs a baker can employ\u2026[her] secret weapon.\u201d The ring of pastry was crisp and impressively puffed, like a peacock\u2019s display of courtship. And the Striped Malted Pound Cake was striking, with whorls of malted vanilla and chocolate cake and a softly dissolving crumb. \u2014Shilpa Uskokovic, senior Test Kitchen editor<\/em><\/p>\n Carla Bakes: Sweet, Savory, and from the Heart<\/p>\n<\/div>\n<\/div>\n \u201cAs a dual citizen, I\u2019ve often felt that I\u2019m treading between two worlds. In the US, I will always be viewed as the one who came\u2014an immigrant\u2014while in Mexico, I\u2019m the one who left,\u201d writes Pati Jinich in the introduction of her new cookbook, Foods of La Frontera<\/a>.<\/em> To create this title, the acclaimed chef and James Beard Award\u2013winning television host embarked on a journey across the 1,954-mile border, beginning in San Diego and Tijuana, and ending in Brownsville and Matamaros, sharing stories and food along the way with fronterizos (those living on or near the border). Along the way, Jinich learned how \u201ctaste can triumph over tradition.\u201d The food is unapologetically flexible. Think chorizo queso dip, in which American cheese plays a starring role, and creamy Caesar salad cut with lime juice. I made comically stuffed shrimp tacos in a chile butter sauce with melted Monterey Jack, shredded cabbage, and salsa verde\u2014ticklish from fiery chiles de \u00e1rbol mixed with sweet guajillos. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Pati Jinich Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border<\/p>\n<\/div>\n<\/div>\n What to Cook When You Don\u2019t Feel Like Cooking: Make it Fast<\/em> by Caroline Chambers<\/a>: Substack star Caroline Chambers returns with her second cookbook, organized into time-based chapters so you can get dinner on the table pronto.<\/p>\n Small Batch Breads<\/em> by Rebecca Eisenberg<\/a>:<\/em> Food blogger Rebecca Eisenberg shares a collection of breads that use just one cup of flour, from Loaf Pan Focaccia to Mini Chocolate Babka.<\/p>\n Cooking Thai<\/em> by Pim Techamuanvivit with Andrea Nguyen<\/a>: Award-winning chef Pim Techamuanvivit is dedicating her newest title to her Thai culinary heritage, from Massaman Curry With Beef Cheeks to Namprik Gapi Fried Rice.<\/p>\n<\/div>\n Eat (Like) the Rich<\/em> by Olivia Tiedemann<\/a>: Content creator Olivia Tiedemann shares lessons learned from years as a restaurant cook and private chef for high-end clients.<\/p>\n Ma Vie en Rose<\/em> by Rose Levy Beranbaum<\/a>: Author of The Cake Bible<\/a>,<\/em> Rose Levy Beranbaum, shares a deeply personal memoir of reinvention interwoven with recipes, like Wicked Good Ganache and Cherry Pie.<\/p>\n![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/6a21a0801400c21a01565a79\/3:4\/w_748%2Cc_limit\/Screenshot%25202026-06-04%2520at%252011.57.38%25E2%2580%25AFAM.png\" "\\"recipes\\"")
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<\/picture><\/span><\/a><\/p>\n<\/div>\nRecipes More summer books we\u2019re excited to cook from<\/h2>\n