The new cookbooks to bring into your kitchen this summer

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Summer is a sleepy season for new cookbooks. Publishers are stacking the deck for the fall, when a glut of books are sent into the world steeled for holiday gifting. Still, the publishing machine never quite halts, and the coming months star a (smaller) collection of exciting new releases.

‘Cooking from Scratch: A Careful Selection of Useful Recipes’ by Toya Boudy

New Orleans is forever a keystone of African American culture. Boudy, a native New Orleanian, draws the thread from the Black past to the Black present, using the first known cookbook published by a Black woman, Malinda Russell’s 1866 text, “A Domestic Cook Book,” as a model. The subtitle of “Cooking from Scratch” is “A Careful Selection of Useful Recipes.” Practicality and lineage, with recipes that capture south Louisiana, like mini crawfish pies, and those that honor the homeland, like African spinach stew, anchor Boudy’s story in the now and the omnipresent before. (out now, $33, Countryman Press, Amazon)

‘Great Bakes from the Midwest: Modern Classic Recipes from the Midwest’ by Martin Sorge

The debut cookbook from Sorge, the winner of “The Great American Baking Show” in 2023, sprints across a variety of baking topics. It is a fitting approach, considering the show’s versatility demands. Chapters on cookies, bread and cobblers and their kin cover all the baking essentials.

There is often a Midwestern bent to Sorge’s recipes, proper for someone whose home base is Chicago. Focaccia bursts with the flavors of a Chicago hot dog. A Michigan Forest Cake employs the state’s famed sour cherries. Homey and precise, the book will prime you for baking success.(Aug. 4, $38, Agate, Amazon)

‘Coffee Shop at Home: The Ultimate Guide to Making Your Favorite Coffee Drinks’ by Katerina Diaz

You’ve heard the gripe: Millennials spend all their money on fancy coffee drinks. The bromide has been debunked, but there is power — and delight — in making coffee shop drinks at home. Diaz shows you how, by walking almost-caffeinated readers through how to shop for beans, buy equipment and brew. Plus, there are recipes for the syrups and techniques you crave, including Brown Sugar Oat Milk Shaken Espresso and Honey Lavender Latte. Yes, even pumpkin spice appears, in the form of Pumpkin Cream Cold Brew. (Aug. 11, $25, Clarkson Potter, Amazon)

‘Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks’ by Pim Techamuanvivit and Andrea Nguyen

Plenty of chefs have Michelin-starred restaurants across different continents. Less common is a female chef doing so. All the more rare is a Thai American woman juggling that kind of constellation. Techamuanvivit, the Bangkok-born chef of San Francisco’s one-starred Kin Khao and Nari and Bangkok’s one-star Nahm, gets to the bones of Thai food. There are family recipes, alongside modern interpretations of Thai food.

A personal tale that also looks at one of the world’s great cuisines from a bird’s eye view, “Cooking Thai” might overturn your ideas of Thai food. Essential bonus: Techamuanvivit’s co-author, Andrea Nguyen, is one of the States’ premier cookbook authors, a guarantee that this book’s recipes will be clear-eyed and executable. (Aug. 25, $40, Ten Speed Press, Amazon)

‘Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border’ by Pati Jinich

Jinich is like an ambulatory Benetton ad. She deftly flits between the U.S. and Mexico, aiming to not solely showcase recipes from both sides but to reveal the humanity behind those dishes. In her latest book, the Mexico City-born, Washington, D.C.-based author and television personality wanders the borderlands of the two countries.

Tamales are loaded with bean, chile and cheese. Chocolate deepens tres leches cake. Nachos receive the starry treatment they warrant. Whether you want to cook ideal versions of dishes you already know and love or crave to better understand the exceptional liminality of La Frontera, Jinich’s newest treatise is ready to assist. (Sept. 15, $35, HarperCollins, Amazon)