Felicity O’Driscoll of Cook the Books picks her favourite books to last all summer long. Find out more at cookthebooks.co.nz or visit the new shop at Bread & Butter Bakery, 3/34 Westmoreland St West, Grey Lynn, Auckland.

HORN BARBECUE

MATT HORN, HARVARD COMMON PRESS, $55

Pitmaster Matt Horn’s style of barbecue is described as West Coast – that’s pure Texas with a California coastal spin, which makes this all very cookable in New Zealand. While the traditional meat is there with brisket and ribs, it gets interesting with the likes of beef cheeks and pig’s trotters. There are birds, too, with chicken and duck, as well as fish, vegetables, sides and salads.

AL FRESCO

JULIE POINTER ADAMS, ARTISAN, $74.99

With the days of summer upon us, it’s the perfect time for an impromptu picnic or even just simple snacks in the fresh air, on the beach, in the country or just on a park bench. I can see the Undone Cheesecake becoming my go-to summer dessert – just pack all the ingredients in the chilly bin and assemble it when you’re ready to eat. And even when we can’t eat outside, the recipes are so relaxed, varied and tempting that they’re perfect to share when gathered around the table.

GREEN FIRE

FRANCIS MALLMANN, ARTISAN, $100

Most of us can conjure up an image from Chef’s Table of Francis Mallmann wreathed in wood smoke and basting a whole beast on the asado. His new book is a complete 180, as instead of meat it’s an exploration of the powerful alchemy of flame, fruit, herbs and vegetables. To cook from this book you don’t need an asado or the fanciest barbecue; if you can make a fire in it, you can cook in it. What you need is patience.

BE GOOD

BUFFY ELLEN GILL, BATEMAN BOOKS, $45

Surrounded by recipe inspiration daily, I rarely make the same recipe twice in a month, nor do I usually cook from one cookbook solidly for a week. But that’s what I did when this arrived. Aside from the fact the recipes are all exceptionally good for you, they are, without fail, delicious. If you only own one plant-based cookbook then this could very well be it. The Golden Morocco Bowl has been our lunchtime go-to and the Lemon Apricot Slice is just like that bakery classic we all know and love, without the sugar.