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From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Hardcover |  ‎University of California Press | 256 pages

Julia Turshen is a home cook’s best friend. Known for her simple, no-frills, yet utterly satisfying recipes—as well as her authentic, relatable, problem-solving approach—hers are the cookbooks we all turn to when we want to know what else we can make with some ground turkey, or if we can pull off dessert with a few basic pantry ingredients. In essence, we look to Julia when we want to know What Goes with What: to understand how we can transform the seemingly boring contents of our fridge into an exciting meal.

Now, in her latest book, Julia offers readers a new way to think about cooking, one that focuses on mastering the alchemy of a meal—and then offers endless iterations. Organized into six sections (salads and sandwiches; soups, stews and braises; rice, more grains, and pasta; vegetables; mains; and baked goods), Julia arms readers with 20 charts and 100 recipes that teach them how to build a successful dish, while making ample room for creativity and personal preference.

For readers of tried and true cookbooks like Melissa Clark’s Dinner and Deb Perelman’s Smitten Kitchen series, as well as fans of Molly Baz and Alison Roman’s breezy yet craveable recipes, What Goes with What will become an instant classic and find its place as a foundational cookbook for a new generation of home cooks.

Hardcover | Flatiron Books | 320 pages

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.

Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

Hardcover | Harvest | 240 pages

This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook.

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

Hardcover | Rizzoli | 224 pages

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award–winning chef and celebrated ambassador of Thai food in the U.S.

Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is.

Kalaya's Southern Thai Kitchen is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters—Nok is there with you every step of the way in mastering Thai cooking at home.

Nok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. From fragrant lemongrass and pungent shrimp paste to simple curry pastes, this is the fiery, refined cuisine of her homeland. Through over 100 recipes, you'll find new favorites such as Som Tom (Papaya Salad with Tamarind Paste and Dry Chili), Gaeng Ghai (Southern Style Chicken Curry), Nua Yang (Grilled Beef with Thai Chili Dipping Sauce), and Khao Niew Ma Muang (Mango Sticky Rice). With easy-to-follow visuals, beginner-friendly tips, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows cooks of all experience to bring a piece of Thailand into their homes and kitchens.

Hardcover | Clarkson Potter/Ten Speed | 272 pages

A collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. 

Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.

Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.

Hardcover | Ten Speed Press | 272 pages

Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.
Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home.

Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear.

The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including:

• Grilled Lamb Chops and Burnt Cherries
• Rib Eye for One with Onion Jam
• Salmon and Almond-Tarragon Salsa Verde
• Grilled & Pickled Zucchini
• Grilled Romaine with Smoked Fish Dressing
• Burnt Strawberry Ice Cream

Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.

Hardcover | Ten Speed Press | 256 pages

A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes—from the author of Japanese Home Cooking

In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally “Japanese style”) food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality.

Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been “wafu-ed” to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect—and celebrate—the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine—dashi, miso, and soy sauce—that can be used to give any dish a wafu twist.

A book that reflects as much the author’s own journey—a life spent in New York, Los Angeles, Mexico, and elsewhere—as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Hardcover | Knopf | 352 pages

Explore the heart of Japanese daily life through its iconic convenience stores!

For any visitor to Japan, it becomes immediately clear how central the convenience store (or ‘konbini’) is to everyday life. Different to our understanding of the convenience store in the US, Japan’s three huge chains – 7 Eleven, Family Mart, Lawson – are the beating heart of the nation.

Locals will pop into the konbini multiple times a day for household items, umbrellas (during those summer storms), manga and, of course, food — in all its forms. From instant snacks, onigiri, lunch bento, steaming oden, the fluffiest cheesecake slices and pot noodles.

Through more than 110 recipes, this book celebrates the sometimes odd, always delicious offerings through recipes and stories, as well as delving into the history of this peculiarly Japanese cultural icon.

Hardcover | Smith Street Books  | 256 pages

The New York Times bestselling author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes.

Yotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes.  

With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.

For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.

This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.

Hardcover | Clarkson Potter/Ten Speed  | 320 pages

Hardcover | Clarkson Potter/Ten Speed  | 368 pages

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Petty
Edge Length: 148mm
Blade Height: 29.5mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki (standard)
Bevel: Double Bevel (asymmetric)
Bevel Symmetry: 30/70
Hand Orientation: Ambidextrous
Handle Shape: Western (yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 148mm
Thickness of Spine at Handle: 1.3mm
Thickness ½ way: 1.1mm
Thickness ~1cm from Tip: .2mm
Handle Length: 115mm
Total Length: 257mm
Weight: 88mm
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら
Made in: Tosa, Kochi - Japan
Profile: Santoku
Edge Length: 124mm
Blade Height: 38.6mm
Edge Steel: Aogami #1 (Blue #1)
Steel Type: Carbon
Construction: Awase (clad)
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Double Bevel (Symmetrical)
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous 
Handle Shape: Octagonal
Handle Material: Walnut
Ferrule/Bolster Material: Ziricote
Spine Length: 135mm
Thickness of Spine at Handle: 2.6mm
Thickness ½ way: 1.6mm
Thickness ~1cm from Tip: 1mm
Handle Length: 115mm
Total Length: 247mm
Weight: 74g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand:  Hitohira ひとひら
Made in:  Seki, Gifu - Japan
Line: Imojiya TH
Profile: Gyuto
Edge Length: 210mm
Blade Height: 45.5mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A Mono-Steel
Finish: Migaki
Bevel: Double Bevel (Asymmetrical)
Bevel Symmetry: 30/70 
Hand Orientation: Right Handed
Handle Shape: Western (yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 210mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.1mm
Thickness ~1cm from Tip: .3mm
Handle Length: 120mm
Total Length: 335mm
Weight: 180g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya TH
Profile: Santoku
Edge Length: 182mm
Blade Hight: 46.5mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Cladding: N/A mono-steel
Finish: Migaki (standard)
Bevel: Double Bevel (asymmetrical) 
Bevel Symmetry: 30/70
Hand Orientation: Ambidextrous
Handle Shape: Western (Yo) Handle
Handle Material: Pakka
Ferrule/Bolster Material: Stainless Steel
Spine Length: 182mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.1mm
Thickness ~1cm from Tip: .4mm
Handle Length: 117mm
Total Length: 300mm
Weight: 156g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: Imojiya Kuma
Profile: Nakiri
Edge Length: 160mm
Blade Height: 48.5mm
Edge Steel: Aogami #2 (Blue #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Soft Iron
Finish: Tsuchime/Nashiji
Bevel: Double Bevel (Symmetrical)
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Pakka
Spine Length: 168mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 1.3mm
Handle Length: 120mm
Total Length: 290mm
Weight: 167g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら
Line: Futana S3
Profile: Petty/Utility
Edge Length: 154mm
Blade Height: 29.5mm
Edge Steel: Ginsan (Silver #3)
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Migaki. (Standard)
Bevel: Double (Symmetrical)
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Cherry Wood
Ferrule/Bolster Material: Ebony Wood
Spine Length: 165mm
Thickness of Spine at Handle: 1.6mm
Thickness ½ way: 1.2mm
Thickness ~1cm from Tip: .5mm
Handle Length: 125mm
Total Length: 291mm
Weight: 67g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: Hitohira ひとひら
Made in: Sakai, Osaka -Japan
Smith: Kikuchiyo 菊千
Line: Gorobei x Ren
Profile: Santoku
Edge Length: 170mm
Blade Height: 45.5mm
Edge Steel: Shirogami #2 (White #2)
Steel Type: Carbon
Construction: Awase (Clad)
Cladding: Carbon Damascus
Finish: Damascus
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Magnolia (Ho) Wood
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 185mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 2mm
Thickness ~1cm from Tip: .2mm
Handle Length: 133mm
Total Length: 315mm
Weight: 134g
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.

Brand: Hitohira ひとひら
Made in: Seki, Gifu - Japan
Line: TH
Profile: Petty/Utility
Edge Length: 118mm
Blade Height: 27.5mm
Edge Steel: DSR-1K6
Steel Type: Stainless
Construction: Zenko (mono-steel)
Finish: Migaki (Standard)
Bevel: Double (Asymmetric)
Bevel Symmetry: 10/90
Hand Orientation: Right-Handed
Handle Shape: Octagonal
Handle Material: Pakka
Ferrule/Bolster Material: Pakka
Spine Length: 130mm
Thickness of Spine at Handle: 1.5mm
Thickness ½ way: 1.1mm
Thickness ~1cm from Tip: .3mm
Handle Length: 115mm
Total Length: 246mm
Weight: 67g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

A beautiful new edition of the classic Indian cookbook, with all-new recipes, illustrations, and a new foreword by the author

In 1982, with the premier of her now-legendary television program, Indian Cookery, Madhur Jaffrey firmly established herself as "the queen of Indian cooking" (Saveur). The show and this, its companion cookbook, helped to inspire countless home cooks to embrace real Indian food, many for the first time.

In this stunning new edition, beautifully illustrated and featuring new recipes and a new foreword by the author, Jaffrey shares timeless dishes with a new generation. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. A go-to resource for generations of readers, four decades after it was first published Indian Cookery remains the last word on the subject.

Hardcover | Knopf | 240 pages

Brand: Tetsujin 鉄人刃物
Made in: Kochi, Japan
Smith: Toru Tamura 田村 徹
Profile: Ginsan (Silver #3)
Edge Length: 200mm
Blade Height: 37mm
Edge Steel: Ginsan (Silver #3)
Steel Type: Stainless
Construction: Awase (Clad)
Cladding: Soft Stainless
Finish: Kasumi (Mist)
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Octagonal
Handle Material: Yakusugi Cedar
Ferrule/Bolster Material: Buffalo Horn
Spine Length: 218mm
Thickness of Spine at Handle: 2.3mm
Thickness ½ way: 2.1mm
Thickness ~1cm from Tip: .6mm
Handle Length: 132mm
Total Length: 350mm
Weight: 128mm
Saya/Guard: Sold Separately 

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Care advisement: This blade is fully carbon and care must be taken to avoid rust. Wipe dry after each use and ideally between preparing different products, especially when using acidic and salty products. A patina will form over time helping increase stain resistance slightly. Hand wash and dry only. Store away from liquids and open windows. Keep the blade covered when storing or traveling. Use only on appropriate cutting surfaces such as soft woods and plastics.