5 of the best new cookbooks for summer

1. Dalmatia: Recipes from Croatia’s Mediterranean Coast by Ino Kuvačić

With more than 3,600 miles of coastline, Croatia’s Dalmatia region is intrinsically tied to the sea. This is apparent in its cuisine, where fish and seafood plucked directly from the Adriatic reigns supreme, whether it’s delicately sweet and silky oysters or smoky grilled sea bream.

Melbourne-based restaurateur Ino Kuvačić — originally from Split, Dalmatia’s largest city — believes the flavours of his homeland deserve to be celebrated. In his latest cookbook, he transports readers to the cobbled streets of the region’s medieval towns, offering more than 100 recipes, most of which are designed to be shared.

Classic dishes such as brudet (seafood stew) and splitska pašticada (Split-style beef with red wine, prunes and apples) take centre stage, while small plates, including kozice s pršutom (prawns wrapped in prosciutto with goat’s cheese) serve as the perfect introduction to the region’s cuisine. To finish, there are indulgent desserts, including Dubrovnik crème caramel, whose French and Spanish origins reflect Dalmatia’s rich blend of cultural influences. £25, Hardie Grant.

2. Sama Sama by Julie Lin

In her new book, chef and restaurateur Lin celebrates her Malaysian-Scottish heritage. Personal stories explore the interconnectivity of food and identity, while recipes such as chilli crisp puttanesca and kaya croissant-and-butter pudding showcase Lin’s innovative approach to Malaysian flavours. £28, Ebury Press.

3. Peach Street to Lobster Lane by Felicity Cloake

Food writer Cloake’s latest release traces the origins of the most iconic dishes in the US, via a cycle ride across the country. She uncovers the stories behind specialities like crawfish stew, marionberry pie and sauerkraut balls — offering insights into the immigrant communities that have shaped the US’s ever-evolving food scene. £16.99, HarperCollins.

4. Smoke and Seasoned Bread by Hasan Semay

Half-Turkish Cypriot, half-British chef Semay’s latest book resulted from a solo journey through Turkey, during which he picked up both stories and recipes. Alongside chapters dedicated to bread and mezze are explorations of regional delicacies like Adanan kofte and Gaziantep pistachios. £28, Ebury Press.

5. Pakistan, by Maryam Jillani

Born and raised in Islamabad, food writer Jillani’s debut cookbook contextualises Pakistani cuisine through essays on each region. Encompassing Afghan, Chinese, Indian and Iranian influences, the 100-plus recipes include boldly flavoured dishes like spiced chicken dumplings, saffron flatbread and Parsi wedding custard. £26, Hardie Grant.