You may also like
Islas
A Celebration of Tropical Cooking
Author: Von Diaz
An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz.
The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.
This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.
Recipes include:
- Coco Bread from Jamaica
- Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico
- Masikita (Papaya-Marinated Beef Skewers) from Madagascar
- Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia
- Lechon Kawali (Crispy Fried Pork Belly) from the Philippines
Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.
Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.
AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans.
DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home.
EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them.
Perfect for:
- Anyone interested in learning more about AAPI cooking and cuisine
- A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world
- An educational and practical resource for sustainable cooking enthusiasts
- Special occasion, holiday, or birthday present for foodies and cookbook collectors
- Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks
Hardcover | Chronicle Books | 304 pages
Bethlehem
A Celebration of Palestinian Food
Author: Fadi Kattan
Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world.
Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colors and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.
His loving profiles of these people are accompanied by his own recipes, some passed down, some from his restaurants in Bethlehem and London. Learn to stuff grape leaves with Nabulsi cheese, slow roast lamb seasoned with fenugreek and cardamom, roll labaneh in nigella seeds, and make Mouhalabieh, a milky pudding scented with mastic and pistachios. Bright and bold flavors and the stories of their origins await readers in Bethlehem.
Amidst growing chaos and strife, these stories, recipes, and the legacy of this ancient city, Bethlehem, endure.
Hardcover | Hardie Grant | 240 pages
Sebze
Vegetarian recipes from my Turkish kitchen
Author: Özlem Warren
Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavor in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava Böreği (Easy, Herby Pan Börek), Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap), and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava—Özlem’s take on the much loved classic. A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to—and can—cook, making Sebze the perfect introduction to Turkish food for the home cook.
Hardcover | Hardie Grant | 256 pages
The Nordic Cookbook
Author: Magnus Nilsson
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.
The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.
Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.
With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).
Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.
The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
Hardcover | Phaidon Press | 768 pages
The Book of Pintxos
Discover the Legendary Small Bites of Basque Country
Author: Marti Buckley
For the first time ever, the recipes for pintxos—the small dishes found in bars in Basque Country—are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley.
Nestled in the Old Town of San Sebastián, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into just a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 70 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.
Hardcover | Artisan | 312 pages
Health Nut
A Feel-good Cookbook
Author: Jess Damuck
When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food.
These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as:
- Orange-Scented Tahini French Toast
- Black Bean Tostadas with Avocado and Crispy Leeks
- Tuna, Avocado, and Grapefruit with Seed Crackers
- Charred Cabbage with Mushroom Butter
- Peach and Burrata Caprese with Hot Honey
- Charred Broccoli Salad with Almonds and Spicy Green Goddess
- Zucchini and Pistachio Pesto Pizza
- Halibut with Sungolds, Fennel, and Saffron
- Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions
- Mushroom “Carnitas” Tacos with Citrusy Radish Slaw
- Broccoli Pasta with Peas and Pecorino
- Date-Sweetened Carrot Cake
- Oat Bars with Rhubarb Ginger Jam
- Vegan Baklava Ice Cream
Health Nut is the playful, accessible, and irresistible new health-food cookbook that gives the genre a delicious update, amping up the colors, textures, and flavors, and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again.
Hardcover | Harry N. Abrams | 288 pages