From Thailand to Venice: five of the best new cookbooks for summer 2022

1. Kin Thai 

John Chantarasak 

Reflecting his dual heritage, chef John Chantarasak’s cookbook marries British and Thai influences, shining a light on lesser-known ingredients and breathing new life into traditional recipes. Chantarasak was raised in Wales, but also regularly travelled to his father’s native Thailand, where he learnt the basics in his grandmother’s kitchen. He went on to train as a chef and will this year open his own restaurant, AngloThai, in London. 

In his book, Chantarasak features many ingredients native to Thailand, explaining how they’re typically used, but also how they can be complemented by Western produce and still produce Thai-style flavours. He also highlights how regional cuisines vary, whether it’s spice-heavy meals from northeast Thailand or seafood dishes from the south. The 80 recipes are arranged according to the type of dish, from snacks and relishes to curries, stir-fries and salads. Look out for flavour-packed offerings such as roast duck and lychee red curry, langoustine and rhubarb hot-and-sour soup, and red fire greens with yellow soybean sauce. Sweets also feature, including vibrant green pandan custard. £22, Hardie Grant

2. The Spanish Home Kitchen

José Pizarro

In his latest book, chef Pizarro travels back to his family home to draw inspiration from the flavours he grew up with, sharing more than 80 of his favourite recipes, gathered from all over Spain. They range from girolle and walnut croquetas to a deep-fried calamari sandwich. £27, Hardie Grant

3. Meliz’s Kitchen

Meliz Berg 

Having built up a loyal online following, Berg has now set her Turkish-Cypriot recipes to paper. Encompassing everything from sharing plates and salads to syrup-drizzled pastries, the selection includes classics such as stuffed vine leaves, slow-roasted lamb shoulder and Cypriot-style pasta bake. £25, Ebury

4. On The Himalayan Trail  

Romy Gill

Influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, the recipes in chef and broadcaster Gill’s new book shine a light on the regional cuisines of Kashmir and Leh. Don’t miss the likes of deep-fried aubergine, Kashmiri rogan josh or gustaba — lamb meatballs in a yoghurt gravy. £27, Hardie Grant

5. Small bites: Cinnamon and Salt

Emiko Davies 

Italy-based food writer Davies invites readers to explore the streets and distinctive cicchetti of Venice through this collection of recipes, stories and photos. Among the dishes are creamy whipped cod with polenta squares, and rose pearl jam and sugar-coated fritters. £20, Hardie Grant

Published in Issue 16 (summer 2022) of Food by National Geographic Traveller (UK)

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