While fall cooking and food books featured big-name celebrity authors, this spring celebrates cooking at home with the family—especially dinner. As far as international palates go, keep looking to Mexico and Southeast Asia.

Top 10

Bangkok: Recipes and Stories from the Heart of Thailand

Leela Punyaratabandhu. Ten Speed, May 9

The author is a native of Thailand, and her second book is a deeply personal ode to her hometown, offering recipes for classic restaurant fare, street eats, and home-cooked dinners.

Bianco: Pizza, Pasta, and Other Food I Like

Chris Bianco. Ecco, July 25

The highly anticipated cookbook from the chef behind “the best pizza in America,” at Pizzeria Bianco in Arizona.

Casa Marcela: Recipes and Food Stories of My Life in the Californias

Marcela Valladolid. Houghton Mifflin Harcourt, Apr. 25

The longtime host of Food Network’s Mexican Made Easy and now cohost of the Kitchen delivers her most personal collection of recipes yet.

Dinner: Changing the Game

Melissa Clark. Clarkson Potter, Mar. 7

The New York Times food columnist revolutionizes dinner with new recipes for quick flavor-forward dishes in this beautifully photographed cookbook.

Dinner Chez Moi: 50 French Secrets to Joyful Eating and Entertaining

Elizabeth Bard. Little, Brown, Apr. 4

Tips, tricks, and recipes to make your feasts and fetes more French, from the bestselling author of Lunch in Paris and Picnic in Provence.

Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons

Andrea Bemis. HarperWave, Mar. 14

The creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook.

King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World

Joan Nathan. Knopf, Apr. 4

From the James Beard Award-winning cookbook author and authority comes this around-the-world collection of recipes from the Jewish diaspora.

Knife: Steakhouse Meals at Home

John Tesar. Flatiron, May 2

Bravo’s Top Chef contestant celebrates steak in every form, with recipes for popular cuts.

A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—from Mom’s to Mario Batali’s

Frank Bruni and Jennifer Steinhauer. Grand Central Life & Style, Feb. 7

The definitive guide to an American classic though a culinary friendship.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat. Simon & Schuster, Apr. 4

An ambitious new approach to cooking by a new culinary voice.

Cooking & Food Listings


MasterChef 7 by Shaun O’Neale (May 9, hardcover, $24.95, ISBN 978-1-4197-2400-8). In his debut cookbook, O’Neale, known from Fox’s Master Chef, presents his take on modern American cuisine with international influences. 35,000-copy announced first printing.

American Diabetes Assoc.

Indian Cuisine Diabetes Cookbook: Savory Spices and Bold Flavors of South Asia by May Abraham Fridel (May 16, trade paper, $19.95, ISBN 978-1-58040-599-7) brings the taste, aroma, and health benefits of basic, yet exotic, Indian spices into the kitchen for those with diabetes or prediabetes, or those simply looking to eat and feel better.


The Haven’s Kitchen Cooking School: Lessons for a Lifetime of Confidence in the Kitchen by Alison Cayne (Apr. 4, hardcover, $29.95, ISBN 978-1-57965-673-7). This cooking class in a book is full of lessons and skills for casual cooks.


Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond (May 2, trade paper, $25, ISBN 978-1-5011-2339-9). Founder of the blog Kale & Caramel, writer, and photographer Diamond believes herbs and flowers have the power to nourish inside and out, and this collection offers many new recipes.


Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice by Jessica Seinfeld (Apr. 18, hardcover, $32, ISBN 978-1-101-96714-0). The bestselling cookbook author presents an all-new collection of more than 125 delectable recipes that reflect the actual human eating experience: sometimes healthy, sometimes indulgent.


River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Hugh Fearnley-Whittingstall, Pam Corbin, Mark Diacono, Nikki Duffy, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, and John Wright (May 2, hardcover, $65, ISBN 978-1-4088-2860-1). An authoritative encyclopedia of more than 300 ingredients and 300 recipes, set to become a solid addition to the River Cottage library.

Chelsea Green

Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods by Rachael Mamane (May 30, hardcover, $35, ISBN 978-1-60358-656-6) embarks on a culinary journey into the science behind fundamental stocks and bone broths, with more than 100 recipes for both home cooks and professional chefs.


Vegetarian Heartland: Plant-Based Recipes from the Midwest by Shelly Westerhausen (Apr. 25, hardcover, $25, ISBN 978-1-4521-5470-1). The photographer and blogger presents 100 meatless recipes for everything from appetizers to desserts.

Clarkson Potter

Dinner: Changing the Game by Melissa Clark, photographs by Eric Wolfinger (Mar. 7, hardcover, $35, ISBN 978-0-553-44823-8). The New York Times food columnist and an authority on upping your dinner game without fuss revolutionizes dinner with 245 never-before-published recipes for quick, flavor-forward dishes in this beautifully photographed cookbook.

The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine by Erin French (May 2, hardcover, $32.50, ISBN 978-0-553-44843-6) is a four-season look at cooking in Maine, one of America’s last great wild New England states, with 100 recipes.


A World of Dumplings: Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin (Apr. 25, trade paper, $24.95, ISBN 978-1-68268-017-9). Photographer Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern United States to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens, or as far away as Uzbekistan.

Da Capo Lifelong

Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman (Apr. 11, trade paper, $22.99, ISBN 978-0-7382-1924-0) includes recipes and tips for easily incorporating whole, unprocessed foods into every meal, from a popular L.A. natural foods cooking instructor. 20,000-copy announced first printing.


Bianco: Pizza, Pasta, and Other Food I Like by Chris Bianco (July 25, hardcover, $34.99, ISBN 978-0-06-222437-8) is the anticipated cookbook from the chef behind “the best pizza in America,” at Pizzeria Bianco in Arizona. 50,000-copy announced first printing.


Eating Korea: Reports on a Culinary Renaissance by Graham Holliday (Mar. 14, hardcover, $26.99, ISBN 978-0-06-240076-5). The journalist, world traveler, and avid eater has sampled some of the most exotic and intriguing cuisines in countries around the globe, and offers a look into the rapidly changing world of Korean food. 15,000-copy announced first printing.

The Experiment

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life by Matt Frazier, Stepfanie Romine, and Rich Roll (May 16, trade paper, $24.95, ISBN 978-1-61519-266-3). The founder of No Meat Athlete serves up plant-based recipes packed with nutrition that he believes will help athletes perform better and recover faster.


Knife: Steakhouse Meals at Home by John Tesar (May 2, hardcover, $35, ISBN 978-1-250-07917-6). A James Beard nominee and Bravo’s Top Chef contestant is devoted to celebrating steak in every form, with recipes for popular cuts.

Food & Wine

Master Recipes: A Step-by-Step Guide to Cooking Like a Pro by the editors of Food & Wine (May 16, hardcover, $34.95, ISBN 978-0-8487-5224-8). Based on Food & Wine’s Gastronaut column, this book is an intrepid cook’s guide to mastering professional level recipes from the ordinary (bread and ice cream cake) to the extraordinary (barbacoa and vindaloo).

Gibbs Smith

A Farmgirl’s Table by Jessica Robinson (Apr. 4, hardcover, $24.99, ISBN 978-1-4236-4218-3). A New England farmgirl transplanted to North Carolina shares stories and personal advice along with a bushel of new recipes for using produce from the garden or farmers’ markets.

Good Books

Fix-It and Forget-It Favorite Slow Cooker Recipes for Dad: 150 Recipes Dad Will Love to Make, Eat, and Share! Edited by Hope Comerford (May 9, trade paper, $19.99, ISBN 978-1-68099-287-8). Game day snacks, lazy Sunday brunches, and BBQ fare, just in time for Father’s Day. 80,000-copy announced first printing.

Grand Central Life & Style

A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—from Mom’s to Mario Batali’s by Frank Bruni and Jennifer Steinhauer, illus. by Marilyn Pollack Naron (Feb. 7, hardcover, $24, ISBN 978-1-4555-6305-0). A guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer’s culinary friendship. 30,000-copy announced first printing.

Stirring Up Fun with Food: Over 115 Simple, Delicious Ways to Be Creative in the Kitchen by Sarah Michelle Gellar and Gia Russo (Apr. 18, hardcover, $28, ISBN 978-1-4555-3874-4). Actress Gellar shares her passion for food crafting as a way to spend fun and creative time with your kids. 50,000-copy announced first printing.

Hachette/Center Street

Pinot, Pasta, and Parties by Dee Dee Sorvino, and Paul Sorvino (Apr. 18, hardcover, $25, ISBN 978-1-4555-9689-8). Goodfellas star Paul Sorvino and his wife, political pundit Dee Dee Sorvino, bring together themed cocktails and Italian entrees in this cookbook. 25,000-copy announced first printing.

Hardie Grant

Acquacotta: Recipes and Stories from Tuscany’s Secret Silver Coast by Emiko Davies (Mar. 14, hardcover, $40, ISBN 978-1-74379-211-7) celebrates the traditional cuisine of a lesser known part of Tuscany, the Silver Coast— a place of wild natural beauty, idyllic coastline, crumbling hilltop villages, and rustic, often one-pot dishes that are shared in warm and cold weather.


Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant by Nguyen Tran (June 6, hardcover, $29.99, ISBN 978-0-06-243854-6) reveals the behind-the-scenes story of one of Los Angeles’ underground restaurants, featuring more than 88 pan-Asian recipes and dozens of full-color photos. 30,000-copy announced first printing.

Harper Wave

Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis (Mar. 14, hardcover, $29.99, ISBN 978-0-06-249222-7). The creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 whole-foods recipes and dozens of color photographs. 50,000-copy announced first printing.

Harvard Common

The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts by Natalie Perry (Mar. 1, trade paper, $24.99, ISBN 978-1-55832-879-2) dishes up more than 200 recipes, including appetizers, snacks, soups, chilis, poultry, beef, pork, lamb, fish and seafood, vegetable sides, desserts, and pantry basics.

Houghton Mifflin Harcourt

Casa Marcela: Recipes and Food Stories of My Life in the Californias by Marcela Valladolid (Apr. 25, hardcover, $30, ISBN 978-0-544-80855-3). The longtime host of Food Network’s Mexican Made Easy and now cohost of The Kitchen offers her most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school; with a foreword by Geoffrey Zakarian. 35,000-copy announced first printing.

So Good: 100 Recipes from My Kitchen to Yours by Richard Blais (May 16, hardcover, $30, ISBN 978-0-544-66331-2) submits 100 new recipes from the Top Chef All-Stars winner, Top Chef judge, and Food Network regular. 35,000-copy announced first printing.


Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue by Mike Mills and Amy Mills (May 9, hardcover, $25, ISBN 978-0-544-70249-3). Signature recipes and wisdom come from the dynamic father-daughter duo behind Memphis’s famous 17th Street Barbecue, two of the most influential people in barbecue. 30,000-copy announced first printing.


King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (Apr. 4, hardcover, $35, ISBN 978-0-385-35114-0). The James Beard Award–winning cookbook author and authority presents this around-the-world collection of recipes from the Jewish diaspora.

Little, Brown

Dinner Chez Moi: 50 French Secrets to Joyful Eating and Entertaining by Elizabeth Bard (Apr. 4, hardcover, $25, ISBN 978-0-316-27625-2). Tips, tricks, and recipes make your feasts and fetes more French, proffered by the bestselling author of Lunch in Paris and Picnic in Provence. 50,000-copy announced first printing.

Oxmoor House

Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes by the editors of Cooking Light (May 16, trade paper, $21.95, ISBN 978-0-8487-4951-4) is a resource for those who want to make satisfying vegetable-centric dishes using easy-to-find ingredients.

Page Street

The Butcher Babe Cookbook: Comfort Food Hacked by a Classically Trained Chef by Loreal Gavin (Apr. 25, trade paper, $22.99, ISBN 978-1-62414-327-4) elevates classic cooking techniques with eclectic, rock ’n’ roll twists, from a quirky Food Network chef.

Penguin/Blue Rider

Jack’s Wife Freda: Cooking From New York’s West Village by Maya and Dean Jankelowitz, recipes by Julia Jaksic (Mar. 21, hardcover, $30, ISBN 978-0-399-57486-3) Jack’s Wife Freda, a New York City neighborhood restaurant, offers inventive Jewish comfort food, and this illustrated cookbook is filled with accessible recipes for cooking it at home.


The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Mar. 13, hardcover, $39.95, ISBN 978-0-7148-7400-5) features growing guides and gardener’s checklists through the seasons, explaining how to plant, grow, harvest, and cook using flavorful vegetables, herbs, and fruit.

Naples and the Amalfi Coast by the Silver Spoon Kitchen (Apr. 3, hardcover, $39.95, ISBN 978-0-7148-7385-5). The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy’s most popular regions.

Reader’s Digest/Taste of Home

Taste of Home Ultimate Beef, Chicken, and Pork Cookbook: The Ultimate Meat-Lovers Guide to Mouthwatering Meals by editors of Taste of Home (June 6, e-book, $17.99, ISBN 978-1-61765-649-1). From grilled steaks and bacon-wrapped chicken breasts to chops and savory roasts, this three-in-one cookbook of meaty favorites hopes to satisfy the heartiest of appetites.


Princess Pamela’s Soul Food Cookbook: A Mouth-Watering Treasury of Afro-American Recipes by Pamela Strobel (Feb. 7, hardcover, $30, ISBN 978-0-8478-5842-2). A new edition gives due to this long-lost classic that helped define soul food.

Robert Rose

Everyday Diabetes Meals—Cooking for One or Two by Laura Cipullo and Lisa Mikus (Mar. 22, trade paper, $24.95, ISBN 978-0-7788-0566-3). The recipes are designed for one or two people, but can be easily scaled up if you’re entertaining.


An American Girl in London: 101 Nourishing Recipes for Your Family from a Californian Expat by Marissa Hermer (Apr. 4, hardcover, $27.50, ISBN 978-1-62336-815-9). The restaurateur and star of Bravo’s Ladies of London provides nourishing, family-friendly recipes inspired by her Californian childhood and current British lifestyle.


Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea by Annemarie Ahearn, photos by Kristin Teig (May 23, hardcover, $35, ISBN 978-1-61180-332-7) invites readers to a series of seasonal suppers, where friends gather around a farm table to celebrate the bounty that the land and sea provide. Each supper pays respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions rounding through the lunar cycle.

Rowman & Littlefield/Globe Pequot

The Cranberry Cookbook: Year-Round Dishes from Bog to Table by Sally Pasley Vargas (Apr. 1, hardcover, $20, ISBN 978-1-4930-2809-2) salutes the cranberry’s position as an honest American fruit, a true “local food.”

Running Press

Red, White, and ’Que: Farm-Fresh Foods for the American Grill by Karen Adler and Judith Fertig (May 2, hardcover, $25, ISBN 978-0-7624-6129-5). An American grilling book launches seasonal recipes specializing in native ingredients and flavors, using inventive techniques on the backyard grill. 17,500-copy announced first printing.


Impatient Foodie: Easy and Delicious Recipes for Busy People by Elettra Wiedemann (June 6, hardcover, $29.99, ISBN 978-1-5011-2891-2). The founder of the Impatient Foodie website presents the case for making sustainable and conscious eating simple and fun.

Shadow Mountain

Our Sweet Basil Kitchen: Fresh Twists on Family Favorites with Recipe Mashups and Unique Flavor Combinations by Cade and Carrian Cheney (Mar. 7, hardcover, $23.99, ISBN 978-1-62972-290-0). This debut cookbook, based on the popular blog Oh, Sweet Basil, offers a new approach to cooking that appeals to a new generation of enthusiasts who love to cook and who want to share the experience of cooking together. 20,000-copy announced first printing.

Simon & Schuster

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, illus. by Wendy MacNaughton (Apr. 4, hardcover, $30, ISBN 978-1-4767-5383-6). In the tradition of The Joy of Cooking and How to Cook Everything, here is an ambitious new approach to cooking by a major new culinary voice.


The 40-Year-Old Vegan: 75 Recipes to Make You Leaner, Cleaner, and Greener in the Second Half of Life by Sandra and Susan Sellani (Apr. 4, hardcover, $24.99, ISBN 978-1-5107-1850-0) introduces easy and healthy vegan recipes and strategies for staying young and vibrant to make the second half of life the best half.

Square One

The Change Cookbook: Using the Power of Food to Transform Your Body, Your Health, and Your Life by Milan Ross and Scott Stoll (June 1, trade paper, $17.95, ISBN 978-0-7570-0438-4) is based on Stoll’s Immersion program for weight loss and better health; by the authors of the much-celebrated The Change. 50,000-copy announced first printing.

St. Martin’s

Fabio’s 30-Minute Italian: Over 100 Fabulous, Quick, and Easy Recipes by Fabio Viviani (May 2, hardcover, $27.99, ISBN 978-1-250-10995-8). The bestselling author of Fabio’s Italian Kitchen presents a collection of recipes with tips and inspiration for making great Italian food in no time.


Paris Picnic Club: More Than 100 Recipes to Savor and Share by Shaheen Peerbhai and Jennie Levitt (Apr. 4, hardcover, $24.95, ISBN 978-1-4549-2036-6). For an exciting year, friends Peerbhai and Levitt ran a weekly pop-up restaurant in Paris, where they sold delicious lunches made with market-fresh ingredients. From their kitchens comes a picnic basket’s worth of seasonal dishes.


The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh Flavors of Fruits, Herbs & Vegetables by Ken Haedrich (June 27, trade paper, $19.95, ISBN 978-1-61212-767-5). With plant-based eating taking the spotlight everywhere, noted cookbook author Haedrich shows how to incorporate a wide variety of vegetables, fruits, and herbs into all types of baking with his collection of 150 savory and sweet recipes.

Ten Speed

Bangkok: Recipes and Stories from the Heart of Thailand by Leela Punyaratabandhu (May 9, hardcover, $35, ISBN 978-0-399-57831-1). Punyaratabandhu is a native of Thailand, and her second book is a deeply personal ode to her hometown. In it, she offers 120 recipes that capture the spirit of the city—from classic restaurant fare to street eats, and including weeknight, home-cooked dinners.

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison (Mar. 28, hardcover, $32.50, ISBN 978-0-399-57888-5). The country’s foremost authority on vegetarian cooking and one of the most trusted voices in food collects and updates her most prized recipes.


Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja (Mar. 28, trade paper, $15.95, ISBN 978-0-8048-4723-0). In this Asian cookbook, readers will learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas, and colors to create full-flavored vegetarian dishes and meals.