There’s no need to leave your kitchen this holiday season to experience cuisines from around the world. Travel the globe with these cookbooks—which also make for wonderful gifts. Dishes from Paris to China, to the mountains of northern Lebanon, are sure to teach, excite, and inspire.

The Lebanese Kitchen by Salma Hage (Phaidon Press) This definitive guide includes over 500 traditional Lebanese recipes, ranging from the iconic tabbouleh to Lamb Chops in Tahini and Curry Sauce.

The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo (Chronicle) is a modern approach to beloved French classics like bouillabaisse made with fish fillets rather than a whole fish, and coq au vin on skewers.

In Burma: Rivers of Flavor (Artisan) author Naomi Duguid transports readers with recipes for Burmese tea-leaf salad and three-layer pork with mustard greens and tofu along with stories and vibrant photographs.

For elegant, accessible Chinese recipes there’s Every Grain of Rice: Simple Home Cooking by Fuchsia Dunlop (Norton) Familiar favorites include General Tso’s Chicken and dumplings such as Sichuanese Wontons in Chili Oil Sauce, made with ginger and pork.

If it’s Mediterranean cuisine you’re craving, there’s The Country Cooking of Greece by Diane Kochilas (Chronicle), which features 200 diverse recipes from around the country. Chapters are organized by ingredients: Cheese and Eggs, Octopus and Lamb, Goat and Rabbit.

Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla (Norton) collects more than 500 recipes from Mexico, Argentina and the Hispanic Caribbean. This beautifully executed bible of Latin American food, which also includes history and techniques, teaches readers how to make everything from empanadas and tamales to breads, seafood, poultry and meat.

Turkey: More than 100 Recipes, with Tales from the Road by Leanne Kitchen (Chronicle) features photos and over 100 recipes from the seven diverse regions of Turkey, ranging from meze (appetizers) like squash hummus and desserts such as rose and pistachio sweetmeats.