Felicity O’Driscoll of Cook the Books picks her favourite of the latest crop of summer cookbooks. Visit the shop at 78 Kelmarna Ave, Ponsonby, Auckland or go to cookthebooks.co.nz

MINT CAKERY

MICHELLE MORFETT, CREATIVELY LTD, $45

I was predisposed to loving this cookbook, having first tried Michelle’s baking at the much-missed Mt Albert Friday Night Markets. It’s arranged as you would bake throughout the day (and it’s not all sweet) with brioche, doughnuts, scones and slices, plus cakes for special occasions. The chocolate mousse cake is going to be my dinner-party go-to for years to come.

RECIPES FOR A LIFETIME OF BEAUTIFUL COOKING

DANIELLE ALVAREZ, MURDOCH BOOKS, $55

An acclaimed Sydney restaurant chef, this is Danielle’s cooking at home, for and with friends and family. It’s an eclectic mix of recipes, with an abundance of flavour reflecting her love of classic French and Italian cooking, her Cuban roots, her early life in California and now in Sydney. Classic with a twist comes up with a cavolo nero risotto seasoned with anchovy; a plum tart has the accompanying custard spiked with fennel.

MADHUR JAFFREY’S INDIAN COOKERY 40TH ANNIVERSARY EDN

MADHUR JAFFREY, BLOOMSBURY, $45

That a cookbook’s been in print 40 years is a sign it’s very good. This is the book that accompanied Madhur’s original 1982 TV series and introduced Indian cookery (as opposed to Indian takeaway) to the world. It’s been fully updated and there are also 11 new recipes and lovely illustrations. This classic is ready for a whole new generation of home cooks and will hopefully still be in kitchens in another 40 years.

THE FARM TABLE: A COOKBOOK

JULIUS ROBERTS, PENGUIN RANDOM HOUSE, $65

A trained restaurant chef turned first-generation farmer, Julius shares his honest take on farm life and self-sufficiency accompanied by recipes connected to the seasons and the rhythm of life on his smallholding in Dorset. For the coming season of sunny days and longer nights, think chicken roasted on a bed of lemon and fennel with freshly dug potatoes; a summer ratatouille baked into a galette; a pudding of light-as- air sponge with roast apricots and whipped cream.