Here is a cookbook truly about cooking. Each recipe is a guide to ingredients more than an instruction manual - from shopping for them to chopping them, Music provides simple swaps, suggestions, and a general savvy that could make a kitchen novice feel confident and a seasoned chef fall in love with cooking all over again.
Krishna has a spunky wit and endearing eccentricity that shine through her writing - Indian-ish is all about the food in her Indian-American childhood kitchen and the clever ways her mother melded the two cuisines. These recipes are a beautiful, approachable introduction to Indian cooking and very vegetarian friendly! (Try the Saag Feta- you won't be sorry).
Eat Joy is the perfect book for any food lover. This sentimental collection of essays from writers like Chimamanda Ngozi Adichie tugs at the connections between food and love. Reading this will make you crave your favorite comfort foods, and remind you of what makes us human.
This book reminds me of my Grandma Betty, who used to always sing, "If I knew you were coming, I'd have baked a cake." (Of course, there was always already a cake on her counter anyways). Simple Cake will remind you of the exquisite joy of a good cake, and will make you want to bake a cake to celebrate every occasion, big and small.
The Saltbox Seafood Joint is a Durham staple for a reason - Moore is committed to the cuisine of the Carolina coast and to honoring regional ingredients in their freshest, most delicious form. Don't pass up an opportunity to make his Hush-Honeys - his take on the hushpuppy that is unfairly addictive.
The perfect cookbook for entertaining. Alison Roman has long been my favorite contributor to the New York Times Cooking section, so I was thrilled she published an entire book- her recipes are consistently delicious and fail-safe, but still exciting and fresh. Nothing Fancy will make you want to throw a dinner party, and will ensure that you wow all your future guests.
Jubilee is a celebration, an homage, and a showcase of African American cuisine past and present. Fascinating and inspiring - there is just so much to learn from this cookbook.
Haven't you ever wanted to try the ratatouille in Ratatouille, the "moistmaker" Thanksgiving sandwich from Friends, or the (cinnamon, NOT chocolate) babka from Seinfeld? A cinephile first and a cook second, Rea walks us through iconic foods from favorite movies and shows with simple instructions, useful troubleshooting, and charming anecdotes.
This cookbook's cover tells us "Gaijin" means an "outsider to Japan," but Orkin is an outsider in the most reverent way. After living in Tokyo for decades and opening renowned ramen restaurants, Orkin reckons with his love for Japanese cooking and distance from Japanese culture in The Gaijin Cookbook. Orkin's humility and creativity make these recipes approachable and divine.
Tex Mex is about so much more than the fusion cuisine - it is a celebration of the southern border region and a history of the culture and dishes formed there. Beautiful, bright photos highlight the comfort foods we know and love like queso and nachos, and shine light onto new dishes I cannot wait to try. Tackle these recipes with ice cold margaritas, a basket of chips, and a full table of your closest friends.