There are plenty of new releases to get your teeth stuck into this summer.
FOR ALL THINGS SPICE
Will Bowlby’s restaurant, Kricket, opened in 2015 and in its first year was awarded a Bib Gourmand by The Michelin Guide – and won best newcomer in The Asian Curry Awards. It’s gained a cult following and support from diners and chefs alike, including Michel Roux Jr, Pierre Koffmann, Nuno Mendes and Anna Hansen. In this cookbook, Will shares over 80 mouthwatering recipes, combining the essential spicing of Indian food with modern, seasonal ingredients. Out now. KRICKET: An Indian-inspired Cookbook by Will Bowlby (Hardie Grant, £26).
FOR GLOBETROTTING GASTRONOMY
In his first cookbook, Jack Stein combines his years of culinary globetrotting and passion for British produce by showcasing his favourite dishes from around the world. From dishes such as chilli crab and Szechuan-style pigeon to hot and sour Sumatran soup and XO clams, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to your kitchen table. Jack Stein’s World on a Plate (Absolute Press, £26). Photography © Paul Winch-Furness
FOR ITALIAN CLASSICS
Viva Italia! Jamie Cooks Italy is a celebration of the joy of Italian food, with recipes including favourites such as classic carbonara, stuffed focaccia, baked risotto pie and limoncello tiramisu. Featuring 140 recipes in Jamie’s easy-to-follow style, you’ll find familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Jamie Cooks Italy by Jamie Oliver (Michael Joseph, £26).
FOR FRESH FEASTS
Simon Stallard set up The Hidden Hut, an outdoor restaurant in Cornwall, to huge critical acclaim in 2011. He cooks up huge atmospheric open-air feasts for dinners throughout the year, where you’d be lucky to get a table. Last year over 22,000 people applied for just 600 covers in the summer season, with tickets selling out within minutes. Beat the queues with The Hidden Hut cookbook, and learn how to create magical and memorable feasts, indoors and outdoors. Click here for Simon’s recipe for a samphire frittata with warm lemony courgette salad.