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Cookbook Awards: The 100 Best Cookbooks

Cookbook Awards: The 100 Best Cookbooks

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Stay tuned as we count down the 100 best cookbooks in a variety of categories.

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Cookbook Awards: The 100 Best Cookbooks - Recipes

In 2020, cooking at home was a whole mood, but all trends pass with time. If you find yourself exhausted and uninspired in the kitchen, it might be time to hit the refresh button on your cookbook collection. We’re making space on our bookcases and in our kitchens for these new titles.

Simply Julia

By Julia Turshen HarperCollins Publishers, $32.50

The author and recipe developer is helping cooks redefine what it means to live a well-nourished and healthy life with a collection of dishes that are nutritious takes on classic comfort meals. With over 110 recipes, many of which are plant and grain forward, Turshen covers weeknight dishes, such as a “fancy” salmon salad and vegan one-pot meals (Caribbean pelau and chili). She devotes an entire chapter to chicken recipes, including a Greek chicken and potatoes dish. Lemon ricotta cupcakes are among the accessible baked goods.

Twisted Soul Food

By Deborah VanTrece Rizzoli, $35.

Twisted Soul Food is the debut cookbook by chef Deborah VanTrece, from Atlanta’s Sweet Twisted Soul Cookhouse and Pours. She is famous for serving up modern soul food with global flavors. The dishes in her new cookbook are what happens when you give soul food a passport. Twisted Soul Food offers almost 100 fresh salads and side dishes, main courses, decadent desserts, and pantry staples that are simple to incorporate into your meal rotation. VanTrece is an expert teacher and storyteller, guiding the reader through techniques both sophisticated and straightforward.

Jake Cohen’s Jew-ish

By Jake Cohen: Houghton Mifflin Harcourt, $27

Jew-ish is a selection of recipes by a rising star in the culinary world, Jake Cohen, the former culinary director of the digital site The Feed Feed. Jew-ish features approachable classics like chicken soup with matzo balls, challah, and babka, and new takes on the food of his Ashkenazi roots. Drawing inspiration from his husband’s Persian-Iraqi culinary traditions, Cohen creates modern, fresh, and appealing recipes for a new generation of cooks.

Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook

By Rodney Scott and Lolis Eric Elie Clarkson Potter, $29.99

Pitmaster Rodney Scott explores his remarkable South Carolina barbecue legacy, from the small town where he worked for his father in tobacco fields and at a smokehouse to the sacrifices he made to grow his family’s business and the difficult choice to venture out on his own in Charleston. Cowritten with award-winning writer and filmmaker Lolis Eric Elie, Scott shows off techniques for his pit-smoked turkey, spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and his award-winning whole hog, making this book the ultimate barbecue bible.

By Michael W. Twitty University of North Carolina Press, $20

Michael W. Twitty has won two James Beard awards for his 2017 book The Cooking Gene. His second book, Rice, joyously illustrates why rice is a staple of diets worldwide and is central to the chefs and practices of the American South and the African diaspora with 51 recipes, including Savannah Rice Waffles, Red Rice, and Ghanaian Crab Stew.

Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food

By Brandon Jew and Tienlon Ho Ten Speed Press, $40

This cookbook traces the Chinese influence on American food culture through personal recipes, stories, and images from San Francisco’s Chinese community, the birthplace of Chinese American food. Taking inspiration from classic Chinatown recipes, chef Jew creates innovative spins like Squid Ink Wontons, Lemon Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie.

Chin baung ywet in Burmese, the leaves have a lovely sour taste. Cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are&hellip

Reviews & Awards

TimeOut Magazine

"Seldom does a book arriving with so little fanfare make such a splash in the kitchen….This book deserves to get widespread international recognition."

Food memories: a taste of home

In the latest edition of lonely planet guide to myanmar, Cho writes about her visit to Burma with her husband and their memorable meal of hand-mixed noodle salad. Read the full article


"The book is beautifully designed. It’s a rich, engaging tome that opens up the under-explored cuisine of this little-known country."

Gourmand World Cookbook Awards

We are over the moon to have won 3 awards in categories: Best Recipes Book, Best Asian Cuisine Book and Best First Cookbook (Burma/Myanmar, 2009)

What our customers say…

Lynette M – November 11, 2008

hank you for such an amazing book! The pictures are a delight and I can smell the aroma of the recipes!

Donald – March 23, 2009

Delighted to find recipes my mum cooked for us as children. Fifty years on since leaving Burma, I can hopefully reproduce some culinary delights.

Kyaw – January 2011

I’ve browsed through your recipes and appreciate how you’ve presented the recipes that are uniquely Burmese. Thanks for not catering to the foreigner’s taste.

Rob – August 2012

I’ve tried a couple of your recipes and they are the first to taste like my Grandma’s &amp Great Nana’s cooking. Thanks for letting me remember them again through the taste of your food.

The 30 best cookbooks of the year

This time of year, we as readers and cooks can revel in the best of the best culinary books from 2018. Two annual awards competitions make it easier to create our own wish lists. The James Beard Foundation book awards announced its list in late April. The International Association of Culinary Professionals announced theirs last Saturday.

The sole book to make both lists was “Milk Street: Tuesday Nights,” by Christopher Kimball. Compare and contrast the two lists (the classic English major technique!) and see which volume encourages you to head to the bookstore, notes in hand. Good reading — and cooking — will follow.

James Beard Foundation Book Awards

American: “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day,” by J.J. Johnson and Alexander Smalls, with Veronica Chambers (Flatiron Books)

Baking and desserts: “SUQAR: Desserts & Sweets From the Modern Middle East,” by Greg Malouf and Lucy Malouf (Hardie Grant Books)

Beverage: “Wine Folly: Magnum Edition,” by Madeline Puckette and Justin Hammack (Avery)

General: “Milk Street: Tuesday Nights,” by Christopher Kimball (Little, Brown and Co.)

Health and special diets: “Eat a Little Better,” by Sam Kass (Clarkson Potter)

International: “Feast: Food of the Islamic World,” by Anissa Helou (Ecco)

Photography: “Tokyo New Wave,” by Andrea Fazzari (Ten Speed Press)

Reference, history, and scholarship: “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry,” by Anna Zeide (University of California Press)

Restaurant and professional: “Chicken and Charcoal: Yakitori, Yardbird, Hong Kong,” by Matt Abergel (Phaidon Press)

Single subject: “Goat: Cooking and Eating,” by James Whetlor (Quadrille Publishing)

Vegetable-focused cooking: “Saladish,” by Ilene Rosen (Artisan Books)

Writing: “Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine,” by Edward Lee (Artisan Books)

Book of the year: “Cocktail Codex,” by Alex Day, Nick Fauchald and David Kaplan (Ten Speed Press)

Cookbook Hall of Fame: Jessica B. Harris

American: “Soul: A Chef’s Culinary Evolution in 150 Recipes,” by Todd Richards (Oxmoor House)

Baking: “Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake,” by Kristen Miglore (Ten Speed Press)

Chefs and restaurants: “Season: A Year of Wine Country Food, Farming, Family & Friends,” by Justin Wanger and Tracey Shepos Cenami (Cameron + Co.)

Children, youth and family: “The Complete Cookbook for Young Chefs,” by the editors at America’s Test Kitchen (Sourcebooks)

Compilations: “Cook’s Illustrated Revolutionary Recipes,” by the editors at America’s Test Kitchen (America’s Test Kitchen)

Culinary travel: “Pasta, Pane, Vino,” by Matt Goulding and Nathan Thornburgh (HarperWave)

Food matters: “You and I Eat the Same,” by Chris Ying (Artisan Books)

Food photography and styling: “The Cook’s Atelier: Recipes, Techniques, and Stories From Our French Cooking School,” by Marjorie Taylor and Kendall Smith Franchini (Abrams Books)

General: “Milk Street: Tuesday Nights,” by Christopher Kimball (Little, Brown and Co.)

Health and special diet: “The Complete Diabetes Cookbook,” by the editors at America’s Test Kitchen (America’s Test Kitchen)

International: “Basque Country: A Culinary Journey Through a Food Lover’s Paradise,” Marti Buckley (Artisan Books)

IACP Julia Child first book award : “Bottom of the Pot: Persian Recipes and Stories,” by Naz Deravian (Flatiron Books)

Literary or historical food writing: “Lee Miller: A Life With Food Friends & Recipes,” by Ami Bouhassane (Penrose Film Productions Grapefrukt Forlag)

Reference and technical: “The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More From Your Neighborhood and Beyond,” by Sara Bir (Chelsea Green Publishing)

Self-published: “Pheasant, Quail, Cottontail: Upland Birds and Small Game From Field to Feast,” by Hank Shaw (H&H Books)

Single subject: “Jerky: The Fatted Calf’s Guide to Preserving & Cooking Dried Meaty Goods,” by Taylor Boetticher and Toponia Miller (Ten Speed Press)

Wine, beer or spirits: “Julep: Southern Cocktails Refashioned,” by Alba Huerta and Marah Stets (Lorena Jones Books)

Book of the year: “Season: A Year of Wine Country Food, Farming, Family & Friends,” by Justin Wanger and Tracey Shepos Cenami, with Tucker Taylor (Cameron + Co.)

Design award: “The Cook’s Atelier: Recipes, Techniques, and Stories From Our French Cooking School,” by Marjorie Taylor and Kendall Smith Franchini (Abrams Books)

Jane Grigson award: “Lee Miller: A Life With Food Friends & Recipes,” by Ami Bouhassane (Penrose Film Productions, Grapefrukt Forlag)


“As a little girl I lived in Rio and have missed the authentic flavor of Brazil’s cuisine. Until I met Leticia Moreinos Schwartz. This native Brazilian makes Brazilian classics easy at home from feijoada to farofa, pao de queijo to my favorite brigadeiros. Her food brings back great memories and I hope you too will fall in love with Brazil.” — Natalie Morales

“Every now and then you get a sense that you are watching someone on the cusp of fame. That’s my take on Leticia Moreinos Schwartz…Her first cookbook, The Brazilian Kitchen is really quite good. I was surprised at how easy many of the recipes were. And now I can make my own Pao de Queijo, those little cheese rolls…” — Chowhounds

“Colorful and bursting with flavor, Brazilian food may be intimidating and unfamiliar to the average home cook. Turn to Leticia Moreinos Schwartz’s cookbook, The Brazilian Kitchen, for reinterpretations of classic dishes that are simple enough to create at home. It’s filled with simple techniques and detailed instructions for 100 mouthwatering recipes.” — iVillage

“Cooking teacher Leticia Moreinos Schwartz has one thing on her mind: to put Brazilian cooking on the map.” — Fine Cooking

14 Gorgeous Cookbooks You'll Actually Use

As great as Pinterest and Google can be for finding recipes, they&rsquoll never replace a cookbook. There&rsquos something about a collection of recipes that you can hold (and dog-ear and splatter on) that can&rsquot be reproduced digitally. These books often have gorgeous photography, so they&rsquore perfect to leave on your coffee table to impress guests (&ldquoOf course I&rsquove made that soufflé and it turned out just like that cover photo!&rdquo). They&rsquore also filled with extra tips, tricks, and great stories that change how we think about food.

Below are 14 of our favorite cookbooks that are perfect for anyone, whether you&rsquore an experienced home chef or just getting started in the kitchen. Plus, the easy-to-follow, healthy recipes don&rsquot require advanced culinary skills, exotic ingredients, or pricey equipment.

We&rsquore not saying never to use the Internet for recipes again. (After all, we have plenty of healthy ones!) But it&rsquos just as easy to grab a cookbook and flip to that marinara recipe as it is to Google it. And these books will introduce you to dishes you&rsquod never think to search for. So shut down the laptop and get cooking!

1. Top With Cinnamon

This visually stunning cookbook is even more impressive when you learn that the blogger behind it, Izy Hossack, is only 19 years old. And she&rsquos already gotten plenty of accolades, including being shortlisted for Saveur&rsquos Best Food Blog Awards last year. We love that this cookbook has step-by-step photos for many of the recipes, which make even the hardest recipes seem like a piece of cake. Recipes range from staples (chocolate banana French toast) to more adventurous dishes (chickpea pomegranate dip). ($29.95)

2. Salad Samurai

Salads can get a bad rap as being bland and boring. Banish this stereotype with 100 vegan entrée salads that won&rsquot leave you hungry two hours later. Our favorites include the deviled kale Caesar salad and mushroom, barley, and Brussels harvest bowl. You know you&rsquore in good hands since author Terry Hope Romero is an award-winning chef and author of multiple bestsellers focused on vegan and veggie eats. ($19.99)

3. Bountiful

Veggies and fruits are the star of this cookbook by two food photographers who share a love of gardening. The book is filled with recipes that make vegetables and fruit the centerpiece of every meal, so it&rsquos perfect for all the vegetarians out there. In addition to 100 seasonal recipes&mdashincluding blood orange bars and roasted corn tabbouleh&mdashBountiful includes great writing where the authors share their philosophy on sharing food, cooking fresh produce, and tending your own garden. ($35)

4. Everyday Food: Fresh Flavor Fast

From the master herself, this is a great go-to cookbook for any at-home cook who wants to impress friends and family without having to go, well, 100-percent Martha Stewart. The recipes come with easy-to-follow directions and helpful photos. We&rsquore big fans of the gumbo with chicken and flank steak with piquant parsley-garlic sauce. The cookbook emphasizes ways to spice up leftovers and uses economical ingredients to help save you a buck or two. ($24.99)

5. Better Homes and Gardens New Cookbook

A staple in kitchens since 1930, Better Homes and Gardens New Cookbook is the go-to culinary guide for beginners and experienced cooks alike (and everyone in between). The book opens with great cooking resources, including tutorials on the many different cuts of meat and the best way to prepare vegetables. The 16th edition includes recipes for a range of meals and events, from Thanksgiving turkey to fish tacos for summer dinners. ($21.99)

6. The Smitten Kitchen Cookbook

For years, readers have flocked to the Smitten Kitchen for Deb Perelman&rsquos meticulously tested recipes. Her debut book delivers more of the same&mdashand was even recognized with the Julia Child First Book Award. Perelman specializes in classic recipes with a twist, like her ratatouille sandwich and cauliflower pesto. There&rsquos no shortage of Perelman&rsquos well-known charm peppered in notes about her family and tips for stocking your kitchen with essential culinary tools. ($35)

7. Sheet Pan Supper

Who knew a sheet pan could produce so many delicious meals? Whether you&rsquore roasting, baking, or broiling, these meals all use common ingredients, and they only look and taste like they took a ton of effort to make. Perfect for everything from entertaining to weeknight meals, this cookbook includes recipes for tasty dinners, like chicken legs with fennel and orange, and brunch dishes, like baked apricot French toast. ($15.95)

8. Michael Symon&rsquos 5 in 5

The famed Food Network chef shows that you don&rsquot have to be an Iron Chef to make fresh and delicious meals. Each recipe calls for five fresh ingredients (plus pantry staples) and will be ready to eat after just five minutes of cooking time. The cookbook also comes with a list of essentials to stock in your pantry to make sure you&rsquore ready to cook anytime. ($19.99)

9. What the F*@# Should I Make for Dinner?

Zach Golden is the profane best friend you never had. And what&rsquos better than cooking easy and delicious dishes with your BFF, while laughing at his free-flowing vulgarities and witty commentary? For even more fun in the kitchen, the book is set up as a choose-your-own-adventure cookbook&mdashif you don&rsquot like the recipe for striped bass with lemon and mint, for example, you&rsquore redirected to another recipe that might fill your need. ($15)

10. One Pan, Two Plates

Avoid a sink full of dishes while whipping up dinner for two. Meals like balsamic braised chicken thighs and thyme-rubbed salmon can be made in one skillet in less than an hour&mdashmany are ready in less than 30 minutes&mdashwith this cookbook. We love how the recipes come with recommendations for what wine or beer to drink with each meal. ($24.95)

11. Barefoot Contessa, How Easy Is That?

Famed Food Network host Ina Garten offers up classics with a twist in this cookbook, from a baked Parmesan &ldquoRisotto&rdquo to smoked salmon deviled eggs. We love all of Garten&rsquos tips and tricks to help busy cooks avoid stress, like ditching the cheese grater for the vegetable peeler to shave cheese. For the beginner cook, Garten also includes a list of some of her favorite equipment to use in the kitchen. ($35)

12. Grilled Cheese Please!

Two words: Grilled. Cheese. Laura Werlin, a cheese expert and James Beard Award winner, whips up 50 different variants of this yummy culinary classic, combining different cheeses and breads with foods like bacon, guacamole, pears, and herbs. Cooking a grilled cheese seems oh-so simple until you read about the art form to perfectly melt the cheese, and select the right bread and add-on ingredients. ($16.99)

13. Easy Gourmet

Cooking up a gourmet meal doesn&rsquot require years of culinary expertise. Stephanie Le, creator of I Am a Food Blog, shows readers that it&rsquos all about having clear, simple instructions and the right ingredients on hand&mdashthough some of these ingredients might require a trip to a speciality food store. Our favorites dishes include modern twists on classics like chicken and waffles and miso cod and quinoa. ($21.99)

14. How to Cook Everything

Another culinary tome for the kitchen cabinet, this is a great go-to guide for novices. This award-winning book has been completely revised for its 10th anniversary with dozens of new recipes and cooking tutorials, all with impressively detailed instructions. Bittman&rsquos experience&mdashhe&rsquos a longstanding food writer for The New York Times&mdashand simple writing style makes this book a favorite for many. ($35)

Thanks to Amazon book editor Seira Wilson for her help with this article.

5. Fit Men Cook

Fitness advocate Kevin Curry learned through personal experience that exercise alone is not enough to improve your health if you aren’t putting just as much effort into your diet.

This book discusses Curry’s journey to healthy eating and offers plenty of encouragement and tips to get you started on your own journey. Fit Men Cook acknowledges how difficult it is to change your diet. It eases the way though with over 100 great recipes, including jambalaya and stuffed chicken parmesan.

11 of the Best Cookbooks for Every Type of Cook

If so, you’re not alone. The New York Times columnist Tejal Rao explored cooking fatigue in her November 10 article, “For Home Cooks, Burnout is a Reality this Holiday Season.” Eight days later, Quartz linked rising sales of prepared foods with Americans’ collective weariness toward the drudgery of mealtimes.

“In theory, I love to cook. But I am so, so sick of cooking,” Helen Rosner wrote on Nov. 25 in The New Yorker.

There are many pressing global issues, but mealtime fatigue is a persistent, everyday adversary. Fortunately, cookbooks are one of the best lines of defense. Whether you’re a seasoned chef bored by the monotony of home cooking, or a novice wildly intimidated by the idea of fixing multiple meals a day, there’s a cookbook that can inspire your process.

Here are 11 of our favorite options for every type of cook.

Salt Fat Acid Heat

Perfect for anyone who wants an encyclopedic reference to become a smarter, more strategic cook, Samin Nosrat’s best-seller demystifies the science of what tastes good and why. It’s the ultimate touchstone for new and experienced cooks. There are tips on how to balance flavors and textures, and a knockout yogurt-marinated roast chicken, all written in Nosrat’s charming, accessible style.

Instead of glossy photographs, this workhorse has illustrations and infographics. For instance, there’s a pesto pie chart to help you know how to swap in different greens or nuts to your next sauce, and a flowchart to decide what recipe to make on a given night.

Vietnamese Food Any Day

Preparing multiple meals day in and day out can exhaust even the most dedicated home cook. Few books are better for weekday warriors than Andrea Nguyen’s Vietnamese Food Any Day. The James Beard Award-winning author and teacher creates recipes with short yet mighty shopping lists to deliver meals like char siu chicken, umami garlic noodles and Viet Cajun seafood boil, all in 45 minutes or less.

Those with holiday leftovers or access to a great butcher should check out her smoked turkey pho, made with one turkey thigh instead of the traditional chicken.

Six Seasons

Even farmers market devotees need inspiration sometimes. For vegetable-centric (though not necessarily vegetarian) cooks hungry for fresh ideas, there’s Joshua McFadden’s Six Seasons. McFadden, the chef at Ava Gene’s in Portland, Oregon, advocates two additions to the four seasons: spring, early summer, midsummer, late summer, autumn and winter. With creative ideas for everything from juicy corn and tomatoes, to thick-skinned, cool-weather onions and rutabagas, McFadden’s recipes make even the humblest vegetables shine.


Yasmin Khan’s celebration of Palestinian recipes and culinary traditions provides the sort of immersive experience that usually requires several weeks of travel. It offers clearly written, engaging recipes like zaatar-spiced roast salmon, eggplant chickpea salad, and seared halloumi with oranges, dates and pomegranates. The book also provides thoughtful reporting and photography from Khan’s experiences of cooking and eating among Palestinian communities. She divides the culinary approaches into three traditions: traditional Levantine cuisine of the Galilee, the bread and meat-based West Bank, and the spicy, seafood-centric fare of the Gaza Strip.

The North End Italian Cookbook

Want to learn how to make lasagna, minestrone and pork chops pizzaiola-style like the Italian-American grandmother you may have never had? Pick up a copy of Marguerite DiMino Buonopane’s best seller, now in its sixth edition. This isn’t a glossy travelogue disguised as a cookbook, where photos of rolling Tuscan hillsides or Sicilian beaches outshine the recipes. Instead, Buonopane’s friendly prose outlines everything from an excellent red sauce recipe to vinegar peppers and pizza dough. There’s also celebration-worthy osso bucco or seafood imbottito, and less pricey cousins like lobster fra diavolo, made with castaway parts sold at fish markets at a fraction of the cost of whole lobsters.

Dinner in an Instant

If you have an Instant Pot or other multi-purpose cooker, there’s no better companion than this 75-recipe collection by New York Times columnist Melissa Clark. Baby back ribs with tamarind glaze, shakshuka, butter shrimp and more are explained carefully in this exceedingly practical book, as are options for gluten-free, vegetarian and other diets. Clark also provides inventive uses for equipment like how to cook multiple components of a dish simultaneously via the steamer rack or to prepare custards and other delicate desserts by reimagining the device as a hot water bath.

The Jemima Code

Contextualize U.S. culinary traditions and conversations with Toni Tipton-Martin’s James Beard Award-winning work that surveys some 150 cookbooks by Black authors. From an 1866 “Domestic Cook Book,” to 20th- and 21st-century works by Edna Lewis and Jessica B. Harris, Tipton-Martin explores how Black cooks and food writers have shaped the U.S. culinary landscape with photography, annotated excerpts and recipes.

Around My French Table

Francophiles will delight in the elegant, accessible recipes in this book by Dorie Greenspan, a U.S. expat whose passion for Paris is irresistible. Even the simplest dishes are chic, like Hélène’s all-white salad, a combination of apples, celery, cabbage and mushrooms in a yogurt dressing. Heartier fare like roast chicken, boeuf daube and hachis parmentier, or Alsatian shepherd’s pie, are explained thoughtfully and contextualized in Greenspan’s engaging voice.

Don’t sleep on the showstopping stuffed pumpkin, for which Greenspan offers an array of variations, including a meatless option.

Vegetable Kingdom

“I refuse to call this ‘mushroom bacon,’” Bryan Terry writes in the headnotes to a recipe for marinated trumpet mushrooms. “Let it be what it is: Delicious!” Anyone looking to expand their vegan repertoire will appreciate Terry’s enthusiastic approach to seasonal cooking, which features influences from across Asian and African diasporas.

The dishes and approaches are slightly aspirational (who doesn’t want to be the sort of person who goes to the farmers market each Saturday and make sunchoke cream with their young children on Sunday afternoons?). But they’re also versatile, spanning easy carrot coconut soup and special occasion-worthy barbecue tofu wrapped in collards.


“Can you chop vegetables?’ writes Priya Krishna in the introduction to this engaging collection of recipes. “You can make Indian food!” Many recipes are adapted from her Indian-American upbringing in Texas. Perfect for home cooks and busy weekdays, the book includes crowd-pleasing caramelized onion dal, and a saag paneer-esque dish made with supermarket spinach and feta. She breaks down the differences between popular South Asian spice blends and lentils, and also shares her mother’s handy flowchart for approaching Indian flavors. There’s also practical advice for cooking cook rice, white quinoa and potatoes either by stovetop or microwave.

In Bibi's Kitchen

An antidote to the isolation of quarantine, this book features recipes by grandmothers who hail from eight African countries that touch the Indian Ocean and it explores how food connects us to other places and people. The grandmothers, or bibis, provide adept instruction for everyday soups, breads and special-occasion meals. They offer substitutions for ingredients that may be difficult for some home cooks to find. In short interviews throughout the book, they describe how food connects them to their families, friends and homelands. With moving testimonials and photography alongside easy-to-follow recipes, it’s the rare cookbook that’s equally at home on a kitchen counter or coffee table.

I received a copy of this book from the publisher in exchange for an honest review.

I had no idea about the author&aposs YouTube channel prior to reading this cookbook. I simply saw the amazing bánh mì sandwiches on the cover and I was drawn to the idea of "healthy, feel-good recipes." This book is perfect for a cook wanting to test their hand at some recipes with Thai and Vietnamese flavors. I&aposm currently working my way through the soup section. I loved the *secret* ingredient in the Butternut Squas I received a copy of this book from the publisher in exchange for an honest review.

I had no idea about the author's YouTube channel prior to reading this cookbook. I simply saw the amazing bánh mì sandwiches on the cover and I was drawn to the idea of "healthy, feel-good recipes." This book is perfect for a cook wanting to test their hand at some recipes with Thai and Vietnamese flavors. I'm currently working my way through the soup section. I loved the *secret* ingredient in the Butternut Squash Soup and I liked that the Chicken, Lemon, and Herb Noodle Soup can be whipped up in just 45 minutes--a great option for when I don't feel like making my personal chicken soup recipe which takes 2 days! The next soups I will be making are Beef Pho and Hot & Sour Soup. In addition to the soup and salads section, this cookbook contains chapters on coffee/tea, breakfast, noodles and grains, weeknight mains, low and slow or pressure-cooking, side dishes, and desserts. In addition to the soups, I think the next recipe I will be trying for my family will be Sesame Soba Noodle Stir-Fry and I am excited to try the Vietnamese Carmelized Fish (Ca Kho To) the next time I am cooking for myself because I don't have any fellow fish-lovers in my family! Of course the desserts all sound amazing but I think I'll start with the Ginger-Cardamom Lemon Bars for me because I love lemon bars and I think these flavors would be a fun twist. The Matcha Chocolate Lava Cakes and the Vanilla-Bourbon Cream Puffs are definitely on the menu for the next time my daughter is home because she loves all of those ingredients. This cookbook hasn't been shelved since I got it because I can't stop looking through it!

Le Livre Blanc

Anne-Sophie Pic is not only the leading female chef in the world, but one of the world’s best in her own right. Pic was awarded the prestigious Chef of the Year in last year’s Top 100 Restaurants in recognition of her extraordinary success. With eight Michelin stars to her name, insight into Pic’s creative mind would be priceless to a budding young chef. Le Livre Blanc offers you that insight for a very reasonable price. With silver-edged paper and crystalline photography, this cookbook could have only come from Pic, who creates some of the most beautiful dishes in the world. You can now learn how to reproduce some of her signature dishes but plating tongs are essential.