The summer of 2026 brings a rich array of cookbooks that celebrate global cuisines, from the bustling streets of Istanbul to the vibrant flavors of South Africa and the simplicity of Indian cooking. These essential new titles, along with a classic to rediscover, offer something for every kitchen shelf.
Istanbul: A Culinary Journey Through Continents
Özlem Warren's third book, Istanbul (Quadrille, £28), captures the essence of a city straddling two continents. Warren, a former resident, organizes chapters around different destinations within Istanbul's ancient sprawl, from workmen's canteens serving hearty casseroles to seafood restaurants along the Bosphorus. The book features over half vegetarian recipes, reflecting the bounty of the pazar (farmers' markets), which Warren describes as some of her favorite spots. Each recipe carries a history, from Noah's pudding—legendarily prepared by the world's most famous boatman to celebrate surviving the great flood—to personal touches like her mother's yoghurt-spiked cheese and courgette pasta bake. Sam Harris' photography proves as evocative as Warren's prose.
The South African Cookbook: A Rainbow Nation Celebration
Chef Nokx Majozi's debut, The South African Cookbook (Bloomsbury, £26), pays homage to her homeland's culinary diversity. Growing up in Dlangezwa township, KwaZulu-Natal, Majozi brings recipes like her father's curry made with fresh fish from Richards Bay, boerewors rolls from childhood shopping trips, and a crowd-pleasing grilled corn salad with peri peri chicken. The book also features a unique Cape Malay potato pudding and an exceptional milk tart. Stunning photographs accompany the recipes, highlighting a cuisine that often flies under the international radar.
La Trattoria: Simple, Personal Italian Fare
Dara Klein's La Trattoria (Ebury Press, £30) channels the ethos of traditional trattorias, where dishes are served in simple, highly personable premises. Born in Emilia-Romagna to a Pugliese mother and an American father, Klein grew up in her parents' trattoria in Wellington, New Zealand, and honed her skills in London kitchens before opening Tiella. The book includes recipes like Puglian bitter green sauce and pork and beef meatballs served in a roll with scamorza cheese, along with advice on equipment, menu planning, and kitchen efficiency. Accessible yet stylish, it evokes the feeling of a dream local dinner spot.
MEDesque: Fresh Takes on Mediterranean Flavors
Georgina Hayden's MEDesque (Bloomsbury, £26) offers fresh perspectives on the Mediterranean diet, inspired by some 20 countries around its coastline. The collection includes Mallorcan chopped salad and Lebanese fisherman's rice, along with playful riffs like a Greek take on Sichuan smacked cucumber salad, caramelised shallot and black olive 'pissaladière' pasta, and a green basil homage to the British childhood favorite Viennetta. Fun, colorful, and full of sunshine, this book is perfect for summer cooking.
Dinner Time: Bold Flavors in Minimal Time
Zena Kamgaing's Dinner Time (Bloomsbury, £22) proves that quick meals need not sacrifice flavor. Kamgaing describes herself as 'obsessed with big, bold flavours,' and her recipes deliver, from mascarpone and harissa pasta sauce to shop-bought crumpets turned into decadent prawn toast. Effort ranges from 15 minutes to over an hour for dishes like Nigerian fried chicken or Massaman lamb shoulder, but nothing feels fussy or like an afterthought.
5 Ingredient Indian: Streamlined Classics Without Compromise
Chetna Makan's 5 Ingredient Indian (Octopus Publishing, £26) simplifies Indian cooking without flattening flavor. The book uses just five key spice blends (available ready-made if preferred) to produce snacks, dals, vegetable dishes, curries, and breads. Highlights include potatoes with fresh fenugreek, crab curry, podi cauliflower rice, and green mango salad.
The Jewish Bakery: A Family Legacy
Jennifer Rinkoff's The Jewish Bakery (Quadrille, £28) honors four generations of the Rinkoff family bakery, founded in 1911 by a refugee from Russian pogroms in what is now Ukraine. Located in Stepney Green, London, the bakery has evolved to cater to newer arrivals seeking halal treats while preserving classics like challah and Hanukah doughnuts. Rinkoff shares recipes for challah and heimishe cheesecake while keeping her croissant-doughnut hybrid a trade secret. The book is a handsome tribute to familial hard work.
Tramontana: Northwestern Italian Alpine Cuisine
Simon Bajada's Tramontana (Hardie Grant, £25) explores the underrated cuisines of Italy's Alpine valleys—Liguria, Piedmont, and Aosta Valley. Named for the wind that sweeps down from the north, the book features dishes like chestnut pasta with tomato and hazelnut sauce, fontina fondue, and polenta and lemon cookies, alongside classics like pesto alla genovese and focaccia. The photographs, from Cinque Terre beaches to Aosta's snowy peaks, are as transporting as the recipes.
The Spinster Cookbook: Cooking for One with Pleasure
Eli Davies' The Spinster Cookbook (The Indigo Press, £14.99) is a meditation on cooking for one in a society designed for couples and families. It includes practical recipes like garlic-rubbed toast with fresh tomato topping and steak with a martini, along with sensible advice on shopping and equipping a kitchen for one without spending a fortune. An intelligent, thought-provoking read best enjoyed solo.
Store-Cupboard Staple: The Gift of Southern Cooking
First published in 2003 and named book of the decade on southern cooking by Atlanta magazine, The Gift of Southern Cooking (Knopf, £38) by Edna Lewis and Scott Peacock is a treasure trove of southern cuisine. Lewis, the granddaughter of an emancipated slave, and Peacock, a chef from Alabama farming country, collaborated to produce classics like buttermilk biscuits, banana pudding, fried chicken, and tomato sandwiches, along with grilled mountain trout and asparagus pie. The book exudes generosity of spirit and a delight to read and cook from.
