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Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese and Balls by Eddie McNamara
Brooklyn-born McNamara is a former cop who went on to become a chef, working at popular NYC vegetarian restaurant Dirt Candy and testing recipes for publications including InStyle. With a no-nonsense approach, he shares "healthy-ish" meatless recipes that are guaranteed to please, including Life-Changing Butternut Mac and Cheese, and a lentil and rice veggie burger that doesn't, as he puts it, taste like "sawdust and cardboard."
Buy It! Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese and Balls, $19.99; amazon.com
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Nopalito by Gonzalo Guzmán
Gonzalo Guzmán, head chef of San Francisco's Nopalito restaurant, presents regional Mexican cuisine and ingredients—like beans, masa and chiles—in a fresh, approachable way.
Buy It! Nopalito, $30.00; amazon.com
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Pizza Camp by Joe Beddia
Joe Beddia, owner of Philadelphia's Pizzeria Beddia, reveals the secrets behind his award-winning pies (his sauce is simply canned New Jersey tomatoes, salt and garlic!).
Buy It! Pizza Camp, $29.95; amazon.com
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Prime by Richard H. Turner
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Master Recipes by the editors of Food & Wine
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Glow Pops by Liz Moody
Frozen pops aren't just for the kids! Rather than using sugar and dyes, these warm-weather treats feature superfoods and nutrient-packed ingredients that are as yummy as they are healthy. In addition to covering the classics—think chocolate fudge pops—blogger Moody tackles adventurous flavor combos, like strawberry cardamom rose lassi.
Buy It! Glow Pops, $16.99; amazon.com
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Add A Pinch by Robyn Stone
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How To Drink French Fluently by Drew Lazor
Crafted by world-renowned bartenders, recipes are organized by time of day, with suggestions for brunch, apéritifs, and nightcaps.
Buy It! How To Drink French Fluently, $18.99; amazon.com
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For more amazing summer entertaining tips and tricks, pick up PEOPLE's special Summer Grilling issue, on newsstands now.