New!

Chef Tee's Caribbean Kitchen

Vibrant recipes that bring the joy of island cooking to your home

Author: Chef Tee

Bring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads, and rum-based cocktails.

Caribbean cuisine offers a world of flavor from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine-filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades, and cool chutneys as well as vibrant salads, wood grills, and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colors and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavor, guaranteed to transport you to paradise.

Hardcover | Ryland Peters & Small | 192

More than a cookbook, this collection of heirloom recipes conveys Auschwitz-Birkenau survivors' stories through the mnemonic lens of cooking and food. Collected and edited during the pandemic, this book--in the words of Ronald S. Lauder, Chairman of the Auschwitz-Birkenau Memorial Foundation—"is a story of hope and triumph of the human spirit." Over 110 recipes accompanied by survivors' pre-war recollections and post-liberation memories weave a unique tapestry of sensory experiences of flavors and aromas from the old world, accounts of loss and trauma, as well as heartwarming and poignant tales of new beginnings and healing. All of the recipes have been tested and retested to make sure they can be replicated in your kitchen while keeping the original character and voice of the survivors who contributed to the volume. Delicious recipes include Blintzes, Kugel, Matzo Ball Soup, Cholent, Goulash, Kasha Varnishkes, Rugelach, and more. Plus, there is a special chapter devoted to classic dishes for the Jewish holidays (Latkes, Charoset, Gefilte Fish, Knishes, Tzimmes, Challah, and others) that you can use to prepare, host, or bring food to a gathering. All proceeds from the sale of this book go to the Auschwitz-Birkenau Memorial Foundation.


 

Hardcover | Melcher Media Inc | 256 pages

 

Through 80 spice-infused recipes, spectacular images, and a mouthwatering culinary journey along the ancient spice trail, award-winning author Eleanor Ford's luscious new volume reveals how centuries of spice trading and cultural diffusion changed the world's cuisine and how to best stock and enjoy spices in your own home.

From humankind's earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas.

In this richly illustrated volume, Eleanor Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices--from cardamom to cinnamon, ginger to sumac--and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all.

This unparalleled volume provides 80 flavorful recipes for entrees, appetizers, sides dishes, and more, enabling you to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, as well as staple spice pastes and mixtures to have on-hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.

 

Hardcover | Apollo Publishers | 256 pages

 

From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali.

Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more.

Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

 

Hardcover | Apollo Publishers | 240 pages

 

The samurai sword: a symbol of the spirit of old Japan, it embodies the samurai's steel discipline, unswerving devotion and peerless skill. With its creation, a feat of craftsmanship passed down by generations of artisans; the samurai sword is considered by most to be superior even to the famed blades of Western Damascus and Toledo.

The Samurai Sword Handbook is a precise exploration of the samurai sword designed for sword collectors as well as anyone intrigued by these ancient blades. Detailing the origins and development of the samurai sword, its historical background, styles, prestigious schools and differences in construction, this revised edition of the classic reference outlines methods of identifying and researching the sword, as well as caring for it properly. This must-have for sword lovers is sure to be a bestseller.

Topics of this Samurai book include:

• Japanese History and the Samurai Sword
• Types of swords
• Parts of the sword
• Blade shape, construction, and grain
• The making of the sword
• Inscriptions and their readings
• Care and maintenance
• Appraisal and value
• Relative point values

John M. Yumoto is perhaps the foremost authority on the samurai sword outside of Japan. A native of California, he began his study of Japanese swordcraft during his early childhood in Japan. While in Japan he studied under many masters from different schools and learned the art of sword polishing and identification and evaluation. He has held membership in a several sword clubs and at present is an active member of the Japan Society for the Preservation of the Samurai Sword and the Northern California Sword Club. He has also been requested to serve as an advisor to the Japanese Sword Society of the United States, presently being organized.

 

Paperback | Tuttle | 192 pages

 

The technique and philosophy of top sushi chef to make truly delicious sushi.

Sushi is one of the most popular Japanese foods enjoyed around the world. The traditions and techniques of sushi have been passed down from generation to generation through apprenticeship, in which apprentice sushi chefs watch and learn from their masters. This book introduces the techniques for each fish that sushi chef Seiichi Sakanishi has spent his life refining to make delicious sushi. Readers can learn about the spirit of Japanese technique and sophistication that goes into making the ultimate sushi; the optimum season and location to obtain the best quality fish; how to identify good fish and how to prepare it; techniques to bring out the best flavor and more is all explained in detail.

Transcending genre boundaries, this book is not only a reference for chefs around the world but is also an ideal book for sushi lovers to deepen their knowledge and enjoy sushi even more. Art director Kazuhiko Tajima and photographer Hiroshi Yoda have brought out not only the appeal of sushi and fish as food but also their visual beauty, making this book one that can also win the appreciation of art book lovers. Truly a must-have book for all true sushi lovers to understand everything about the profound world of sushi.

Seiichi Sakanishi. Born 1962 in Tokyo. After graduating high school in 1980, Sakanishi joined the staff of Mikamezushi in Kanda, and trained thereafter at the Imperial Hotel's Edomae Sushi Nakata. In 1993, he succeeded his father as second-generation owner-chef of Miyako-zushi in Kokubunji. He has since moved the restaurant from the station district to a private house in a quiet residential area, where he runs the sushi shop together with his wife, Rieko, on a by-reservation-only basis.

 

Paperback | PIE International | 256 pages

 

Gather your family and friends for the ultimate communal dinner!

This original cookbook is a labor of love from Amy Kimoto Kahn, a fourth-generation Japanese American mom, wife, and private chef. Originally published as Simply Hot Pots, it has now been updated and improved with beautiful new photographs, additional information on hot pot equipment for the home chef, an expanded table of contents and new glossary sections. The lightweight soft-cover format and user-friendly additions included in The Asian Hot Pot Cookbook make it the perfect kitchen guide for starting your own family hot pot traditions!

In Asia, hot pots have long been a cornerstone of home-cooking—a one pot meal, shared at the table, with family and friends helping themselves from the communal pot. The key to a successful hot pot is the base broth, and in this book you'll find a wide variety of recipes for broths and sauces, along with complete recipes for Asian-style hot pots from Japan, Korea, Thailand, Vietnam and more!

In this book you'll find everything you need to start your Asian hot pot journey:

• Hot pot equipment introduction
• The basic components of a hot pot
• How to serve hot pots at home
• A glossary of Asian ingredients
• 69 delicious recipes for hot pots including basic broths and sauces, side dishes and desserts

The delicious hot pots in this book include:

• Pork Sukiyaki, made with Sukiyaki Sauce, mushrooms, tofu, greens and noodles
• Thai Chicken Coconut Curry Hot Pot, made with Thai Coconut Curry Broth and served with Steamed Japanese Rice
• Green Vegetable Hot Pot, made with Creamy Corn Broth, Sesame Miso Sauce and bursting with asparagus, kale, bok choy and broccoli
• Korean Short Ribs with Spicy Kimchi Hot Pot, made with Korean Kimchi Broth and udon noodles

In addition to 32 Hot Pot recipes, you'll find 24 recipes for basic broths, sauces and rice, 8 side-dish recipes and 5 mouthwatering desserts, providing everything you need for fun and healthy meals that can be enjoyed by the whole family!

Amy Kimoto-Kahn is a fourth-generation Japanese-American mom of three who lives in Boulder, Colorado. A graduate of the Miyajima Ramen School in Osaka, Japan, her cooking is influenced by the recipes handed down through generations of her family and friends. She works part time as a personal chef and has taught a series of Asian-inspired cooking classes at Williams Sonoma, Google, Twitter and Disney. She was also formerly a private chef for a few professional athletes. She is the author of the bestselling cookbook Simply Ramen (2016). When she isn't cooking, she runs her own marketing firm, Fat Duck Consulting, which she founded in 2008. You can find her new foodie experiences on her Instagram @e.p.j and her favorite recipes shared on her blog easypeasyjapanesey.com

 

Paperback | Tuttle | 144 pages

 

Discover everything there is to know about sushi!

Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.

With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:

• Find all types of seafood, such as eel, sea urchins, tuna, etc.
• Marinate fish with kombu seaweed.
• Cure fish with vinegar and sugar.
• Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
• Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
• Shuck and prepare clams, such as the Mirugai Clam.
• Identify vinegar varieties and soy sauces.
• Prepare wasabi as well as grate, boil, and pickle ginger.
• Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
• Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
• Recipes for 23 different types of sushi.

Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.



Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.

Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.

Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.

Hardcover | Tuttle | 224 pages

 

Hardcover | Hardie Grant | 256 pages

Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.

Hardcover | Chronicle | 464 pages

 

 

Hardcover | Hardie Grant | 224 pages

 

 

Hardcover | Artisan | 200 pages

 

From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks

In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

Recipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

 

Hardcover | Phaidon | 368 pages

 

Learn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen.

In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including: 

• Arepitas
• Chulitos
• Chimi burgers
• Plátanos fritos
• Sancocho
• Pollo guisado
• Empaguetadas
• Flan de coco
• Morir soñando
• and more

Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.

 

Hardcover | Quarto |  208 pages

 

Let Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into tea production around the world to brewing your own blends at home.

“Water is the mother of tea, a teapot its father, and fire the teacher.” — Chinese Proverb

As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating.

In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers “recipes” for creating your own tea blends using natural ingredients.

Inside you’ll find:

• A detailed overview of tea’s history and origins
• Thoughtful descriptions of global brewing methods
• Innovative ideas for iced tea, tea cocktails, and DIY blends

Paperback | Quarto | 160 pages

 

Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen.

From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.

When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.

This evocative and moving food memoir – which includes the most meaningful recipes of Sumayya's childhood – tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.

Recipes include:

• Nani Mummy's prawn karahi
• Potatoes with curry leaves and turmeric
• Chicken boti tikka, Bundoo Khan style
• Mummy's wedding-style chicken korma
• Bitter lemon, mustard seed and garlic pullao
• Dadi's banana and fennel seed gulgulay doughnut

 

Hardcover | Quarto | 312 pages

 

The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named one of Publishers Weekly’s Top 10 New Cookbook of 2025

Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. 

With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. 

Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish. 

 

Hardcover | Workman | 320 pages

 

In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.

“Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let's eat!”-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind.

Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing.

 

Hardcover | Bloomsbury |  368 pages

 

Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique.

The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.

Beginning with a look at the ingredients that make Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.

 

Hardcover | Bloomsbury | 272 pages

 

From Deborah Madison, author of Vegetarian Cooking for Everyone and America's leading authority on vegetarian cooking, comes a cookbook that explores the diversity of the vegetable kingdom and reveals the surprising relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such a good match for carrots, also an umbel. With 150 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup with Cilantro and Saffron Rice, Savory Buckwheat Crepes with Mushrooms and Sorrel Sauce, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.

 

Hardcover | Clarkson Potter/Ten Speed | 416 pages

 

 

Hardcover | Ten Speed | 272 pages