Best Cookbooks From Chefs Around The World
Reach for flavors from the far corners of the world, from Mexico to Greenwich Village, New York, with these adorable and oh-so-giftable cookbooks.
Mezcla: Recipes to get excited about By Ixta Belfrage
Described as one of the best cookbooks of the year and her first solo cookbook Mezkla (Ten Speed Press) by Ixta Belfrage contains more than 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Divided into quick recipes (when you need something great on the table fast) and longer recipes (when you have time to slow down the process and enjoy), dishes include cheese on toast with honey and Urfa butter; Piri Piri Tofu with Crispy Orzo; and chicken with pineapple and nduja. Dishes worth spending more time on also include Chilis Rellenos with Salsa Roja Risotto; sticky coconut rice cake with turmeric tomatoes; and shrimp lasagna with habanero oil.
Via Carota: A celebration of seasonal cuisine from the beloved Greenwich Village restaurant By Jody Williams and Rita Sodi with Anna Kovel
A new cookbook from James Beard Award-winning chefs Jody Williams and Rita Sodi, Via Carota: A celebration of seasonal cuisine from the popular Greenwich Village restaurant (button) shares the best-of from the target restaurant. A place for foodies, celebrities and well-informed travelers, since it opened in 2014, home cooks and avid foodies can now recreate the magic of the Via Carota meal at home with these 140 easy and tasty recipes. Impeccable Italian cuisine with a menu that emphasizes vegetables and seasonal cuisine, the restaurant has hosted everyone from the Obamas to Paul McCartney.
Korean-Americans: Food That Tastes Like Home by Eric Kim
With delicious recipes that explore new culinary traditions, Korean-American: Food That Tastes Like Home (Clarkson Potter) by New York Times Staff writer Eric Kim is playful, poignant and vulnerable. As the son of two Korean immigrants, Eric’s story has always been about good. From a Friday night Korean barbecue with his family to a mixed Korean meal for one person, the book features delicacies like gochujang butter radish toast and caramelized kimchi baked potatoes. In his first cookbook, Eric shares these recipes along with insightful, touching stories and stunning images captured by photographer Jenny Huang.
cocktail time! Great advice, embarrassing stories and 125 classic and original drinks By Paul Fige
Elegant townsman and director of bridesmaids Spy, And A simple favor and more, Paul Feig serves up a beautifully designed cocktail and lifestyle guide with funny stories from his life. Obsessed with cocktails and cocktail culture, the book is an ode to both great drinks and conversations with friends. cocktail time! Great advice, embarrassing stories and 125 classic and original drinks (William Morrow Cookbooks) shows how Paul has made creating those elegant and festive settings and living his best life an art and science. From classics (and variations on them) like martinis, negronis and hot toddies to original concoctions like The Feigtini and holiday cocktails, as well as recipes from friends in the film and television industry like Charlize Theron and Kerry Washington and Henry Golding, this book has for something to offer everyone.
What’s for dessert: Easy recipes for dessert people By Claire Saffitz
From melted lava cakes to comforting rice pudding to decadent chestnut brownies, Claire Saffitz, the best-selling author of Dessert Person, has launched a new cookbook. What’s for dessert: Easy recipes for dessert people (Clarkson-Potter). The recipes are designed to be as lean and simple as possible – no stand mixer? No problem! You won’t need one. Whether it’s making a Tres Leches Battered Hazelnut Cake or the Caramel Peanut Popcorn Bars, home cooks will find all the warmth, encouragement, and delicious, foolproof recipes with plenty of troubleshooting advice they can count on from the best-selling author, Claire.
For the Table: Simple, adaptable, crowd-pleasing recipes by Anna Stockwell
In For the table: Simple, adaptable, crowd-pleasing recipes (Harry N. Abrams), aspiring food writer Anna Stockwell provides all the tools needed to bring back the ritual of hosting memorable yet modern dinner parties. Anna has written a cookbook for a new way of entertaining that’s easier, better, healthier and more fun. Arranged by season and full of helpful host tips, Anna offers accessible and modern menus; Each is built around two large platters to pass around the table and includes suggested side dishes without a prescription. Dinner parties don’t have to be formal or fussy, or even a lot of work, to be festive and satisfying. With its blend of innovative food presentation and old-fashioned home cooking, For the table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future.
The Vegan Chinese Cuisine: Recipes and Modern Stories from a Thousand-Year Tradition: A Cookbook By Hannah Che
When Hannah Che decided to go vegan, she feared it would alienate her from the traditions and food her Chinese family celebrated. But that was before she found out about it zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back to Buddhist temple cuisines for centuries. In The vegan Chinese cuisine: recipes and modern stories from a thousand year old tradition (Clarkson Potter), Through beautiful photography, storytelling and recipes, Hannah replicates all of her favorites as meatless alternatives. From dried bladder beans to sweet and sour tofu to pea sprouts simmered in a velvety mushroom broth, traditional comfort food with a twist, as well as recipes that are naturally plant-based.
One: Pot, Pan, Planet: A Greener Way to Cook for You and Your Family: A Cookbook By AnnaJones
With her award-winning cookbooks, Anna Jones paved the way for modern and creative vegetable cooking. Now, in her new book, she makes cooking delicious meals easier and greener than ever. First: Pot, Pan, Planet: A greener way to cook for you and your family (Knopf) offers a selection of delicious recipes that are easy to prepare and where sustainability is at the heart of every dish. With over 200 recipes for every occasion – from busy weeknight meals to weekend feasts to desserts that promise indulgence – these inventive, deeply satisfying dishes will become your new staples in the kitchen.
Persian every day By Sabrina Ghayour
This brand new collection of 100+ no-fuss, mass-market everyday food recipes from Sabrina Ghayour is a crowd pleaser. “I don’t think she could write a boring recipe if she tried. Each one is an elegantly spiced delight,” wrote Tom Parker Bowles for the cookbook Persian every day (Aster). Engineered to ensure maximum flavor with the utmost ease – including no-cook, quick-prep, quick-cook and one-pot meals, Persian every day is full of generous, inviting and delicious recipes to cook over and over again for family and friends.
My Asian kitchen By Jennifer Joyce
Celebrate the classics you know and love My Asian kitchen (Murdoch Books) by Jennifer Joyce showcases the undiscovered and also includes new modern recipes, like crunchy-spiced tofu veggie bowls with ponzu dressing and Asian-inspired desserts, like Devil’s Food Cake with a matcha glaze and a chilli-chocolate nut crust coconut . Instead of grouping the recipes by country, Jennifer organized them by dish. Fancy bao, dumplings and wontons? Check out Jennifer’s Dumplings and Buns chapter, which is full of delicious recipes like braised pork belly with spring onions and mashed peanuts; Chicken Shiitake Gyoza with Miso Lemon Dip; and Thai Shumai dumplings. The recipes are simplified, with abbreviations where necessary, but not at the expense of taste.