Chinese soul food : a friendly guide for homemade dumplings, stir-fries, soups, and more / Hsiao-Ching Chou ; photography by Clare Barboza
Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of “mmm!”
My Greek family table = To ellinikó oikogeneiakó trapézi mou / Maria Benardis ; photography by Alan Benson
Lantern Maria Benardis invites you to enjoy food the way the Greeks do the Preparation and Serving of food in Greece is a Ritual And one that simply must be shared with friends and family. In this collection of recipes handed down through the generations in Maria’s family. she offers the best way to make traditional moussaka and lamb souvlakia. through to her own Greek-inspired modern creations.
The better-than-takeout Thai cookbook : favorite Thai food recipes made at home / Danette St. Onge
There are few cuisines that harness the balance of sweet, sour, salty, bitter, and spicy flavors better than Thai. Yet when it comes to enjoying Thai food at home, most think their only option is takeout. However, with only a few key ingredients and basic techniques, you can cook quick, delicious Thai meals that the whole family will love.
Classic German baking : the very best recipes for traditional favorites, from pfeffernüsse to streuselkuchen / Luisa Weiss ; photographs by Aubrie Pick
In Classic German Baking, blogger and author Luisa Weiss–who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony–has collected and mastered the recipes most essential to every good baker’s repertoire.
Taste of Persia : a cook’s travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan / Naomi Duguid
More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
The world on a plate : 40 cuisines, 100 recipes, and the stories behind them / Mina Holland
“When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?
The gourmet Mexican kitchen : A cookbook : bold flavors for the home chef / Shannon Bard
Tips and tricks pulled from years of experience will have you trying terrific new dishes. Master one of ten salsa recipes, wow your crowd with a Classic Mexican Vanilla Flan or build a feast around Citrus Rubbed Roasted Chicken with Pueblo Style Mole. Don’t forget to pair your creations with one of her incredible margaritas—there are a ton of recipes to choose from!
Zahav : a world of Israeli cooking / Michael Solomonov and Steven Cook ; produced by Dorothy Kalins ; photography by Mike Persico
Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.”
Sushi at home : a mat-to-table sushi cookbook
Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that’s so fascinating—and intimidating—about sushi, while laying out easy-to-follow tips and techniques to help sushi lovers become confident sushi chefs. In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process.
The food of Vietnam : authentic recipes from the heart of Indochina / recipes by Trieu Thi Choi and Marcel Isaak
Vienamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes.