Kick off summer with journeys through the culinary landscapes of Italy and Cuba, a look at Indian street food, and a comprehensive guide to arguably the most essential tool in the kitchen.

Cuba: The Cookbook

By Madelaine Vázquez Gálvez and Imogene Tondre (Phaidon, June 1)

The next title in Phaidon’s country-specific cookbooks, an intensive look at Cuban cuisine—350 recipes in over 400 pages, exploring the many influences on the country’s food culture, from Spanish to Chinese.


Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs

By Josh Donald (Chronicle, June 5)

Donald, owner of San Francisco knife shop Bernal Cutlery, offers a soup-to-nuts guide on knives—from picking the right knife to maintenance to honing knife skills. He also includes recipes and technical tips from 15 chefs, including Stuart Brioza of San Francisco's State Bird Provisions.


Provincetown Seafood Cookbook

By Howard Mitcham (Seven Stories, June 5)

A reissue of a 1975 cookbook, updated with an introduction from Anthony Bourdain. The book includes classic recipes such as Cape Cod Gumbo, Provincetown Paella, and Portuguese Clam Chowder, as well as Cape Cod folk history.


Dosa Kitchen: Recipes for India's Favorite Street Food

By Nash Patel and Leda Scheintaub (Clarkson Potter, June 5)

Patel and Scheintaub, co-owners of Brattleboro, Vt.-based food truck Dosa Kitchen, offer a master batter for a Dosa, a crepe-like, rice-and-lentil-based Indian street food, and move onto recipes for fillings, chutneys, and accompanying cocktails.


Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

By Brooks Headley (Norton, June 5)

Punk rocker-turned-chef Headley, owner of Superiority Burger in New York City’s East Village, gives 100 vegetarian recipes in five sections: Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, and Sweets.


Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

By Matt Goulding (Harper Wave/Bourdain, June 12)

Goulding adds a “delightful third entry to his Roads & Kingdoms series (after Grape, Olive, Pig) by chronicling his culinary travels throughout Italy...For travelers and Italophiles, this is a wonderful culinary guide.”