The Cookbooks I’m Using Most This Summer

People ask me all the time for recommendations. Most frequent requests are for referrals for wineries and must-visit places in wine country.

I get it: people – especially now – have limited attention spans, and feel the pressure of time, and don’t want to waste either with the wrong choice. Personally, I love getting a little lost on vaykay and happening upon weird and wonderful shops and restaurants that I wouldn’t have otherwise discovered. Also, I’m severely allergic to standing in line and anything Tik Tok endorses. This all means I’m probably not the right person to ask for Top 10’s.

Still, I try to be obliging. My response, when people ask me where to go in whatever destination they’re headed, is (probably somewhat infuriatingly), “what do you like to do?”

There’s no sense in me sending you to a ramshackle winery run by a mad-scientist winemaker focused on terroir, if you are more interested in the bold flavours of rich wines made in beautifully designed, gleaming chateaux that also have an onsite spa and Michelin restaurant. (Personally, I love both.)

My recommendations of a leading sparkling wine producer will fall flat if you are a dedicated Big Red loyalist. And if I suggest a legacy winery with something for everyone, but you are deep in the weeds of natural wines, well… that’s going to land about as favourably as a soupçon spritz of DDT.

Know thyself makes as much sense today as it did when Socrates was still learning to tie a toga.

So, it’s with some warning that I share with you my most leaned-on cookbooks of Summer 2026.

The two at the top of this list, which I adore – as much for all year as for summer – are not designed for those in search of a 30-minute meal. Most recipes in those books require sub-recipes – sauces or stuffings or crunchy toppers – and often demand all three – which can be daunting and frustrating for those who lack Zen at the stove.

I also understand this.

In my early years, when I didn’t know a butternut squash is better when peeled, or the difference between a clove and a bulb of garlic, or what TF “summer squash” was (why wouldn’t the recipe writer just call it a zucchini?!?) I sought solace in the reassuring wisdom of Betty Crocker and Woman’s Day. Reputable and reliable, I knew with their patient, girdled guidance I could get something pretty tasty on the table… in yes, 30 (active) minutes.

I’ve moved on, but still keep those beloved dog-eared books. Who knows? Maybe Hungarian Paprika Chicken will rotate back into the repertoire for Fall 2026.

The King Cookbook, Clare de Boer, Jess Shadbolt, Annie Shi

This may be my favourite of all my books. It’s aspirational but doable for confident cooks. While beautiful, it goes beyond looks to do the heavy lifting of being an educational resource offering “a-ha!” kitchen tips and techniques. Yes, there are many parts to make up the sum of a finished dish (beans require soaking and braising, pasta requires dough-rolling, soups need stock etc.) but that’s where the magic lies. The supporting cast truly brings out the best in the protein and pasta stars. Yes, you can take the cheater’s route for a lot of recipes and use dried pasta, canned beans, and store-bought stock in a pinch – I have and I will again. But for those lazy Sunday afternoons with good jazz and better wine, I adore getting lost in any one of the recipes in here.

Must try: Pick a recipe, any recipe! We’ll revisit braised duck with prunes, wild boar ragu, and confit chanterelles when the weather cools, but for summer… keep cavelo nero puree (or cima puree) in the fridge at all times and instantly elevate all your grilled meats into something rather… chef-y.