July's cookbooks are all about ingredients, with takes on how to source them (including Marcella Hazan's tips on navigating the market), and preserve them so that you can still get the tastes of summer come December.
Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
Krissoff updates her popular 2010 guide to preserving with new recipes. The book is intended for home canners, and offers tips on preserving different foods based on when they are in season.
PW's review of this posthumous guide to finding and working with high-quality ingredients called it an "indispensable reference volume for professional and home cooks." Don't expect recipes, but rather advice from the godmother of Italian cooking on how to shop for and store ingredients from salumi to olive oil to produce.
My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration
Maffei breaks down the basics of halal cooking, provides resources for sourcing halal foods, includes a glossary of terms explaining new concepts, and explains how to replace nearly any ingredient with a halal-friendly alternative.
Vegan Bowl Attack
Bowls are hot right now, and here popular vegan blogger Sobon offers up 100+ recipes for single-dish vegan meals. There's even a riff on s'mores.