Hot New Cookbooks

From the Read Down/Random House

7 Ways to Make Your Summer BBQ 

Even Hotter

From classic Sriracha sauce to infused chili oil, these cookbooks are the perfect guide to bring the heat to your next meal. 

The Sriracha Cookbook

Randy Clemens’ The Sriracha Cookbook has creative recipes that mix sriracha into ceviche, Buffalo wings, cornbread, burger, and even sorbet!

The Veggie-Lover’s Sriracha Cookbook

Vegetarians, we didn’t forget about you! Clemens released a companion Sriracha Cookbook for all you veggie lovers out there with inventive veggie-based recipes and even gluten-free options.

Franklin Barbecue

If you’re looking to have an outdoor barbecue, why not grill with recipes from one of Texas’ coveted cooks and an expert food writer? In this “Meat-Smoking Manifesto,” Aaron Franklin and his co-author Jordan Mackay have created a vital resource for any BBQ lover.

The Hot Sauce Cookbook

Whether you’re looking to make your own homemade pepper sauces and salsas or a twist on classic brands like Frank’s RedHot and Texas Pete, this book will give you step-by-step instructions to test your tastebuds.

Mighty Spice Cookbook

Switch it up and make your all-American summer barbecue a journey around the world. This cookbook focuses on 25 key spices that will surely get your blood pumping.

Susan Feniger’s Street Food

Street foods are perfect to eat outdoors, but without a food truck on hand, you may need some help recreating them. Food Network star Susan Feniger combines delicious Turkish, Thai, and other flavors that’ll add a kick to your dishes. 

World Spice at Home

Introduce exotic flavors to favorite dishes with World Spice at Home. Why not polish off a long day at the grill with five-spice shortbread cookies?

Spring Cookbooks 2015

Spring means warmer temperatures, more hours of daylight, and, for all of you who like to cook at home, it heralds a new selection of spring fruits and vegetables at your local grocery store. From artichokes, watercress and radishes, to rhubarb, strawberries and apricots, there are so many tasty (and colorful) ingredients to work with. Many of the chefs --- whose new work we’re featuring here --- highlight innovative ways to use this season's plentiful bounty.

April Bloomfield's A GIRL AND HER GREENS and Steven Satterfield's ROOT TO LEAF contain a plethora of recipes for both omnivore and herbivores alike, looking to spice up their typical vegetable routine. Those with undeniable sweet teeth looking to making healthier choices can find inspiration and unique tips in Erin McKenna's BREAD & BUTTER: Gluten-Free Vegan Recipes to Fill Your Bread Basket and Joanne Chang's BAKING WITH LESS SUGAR. Of course, because we all like to overindulge sometimes, we also have PURE PORK AWESOMENESS, MADE IN AMERICA and COOKIE LOVE, for all your entertainment needs and "cheat days."

Between learning how to make lighter meals in minutes and reading up on the authentic dishes of Peru, there's so much culinary knowledge to consume this spring. At The Book Report Network, we're following our own words to live by: New season. New crop. New cookbooks.

Curated by The Book Report Network