Latin America has strong representation this season along with offerings from an award-winning pitmaster, a blogger, and the mother of a celebrity fan-favorite.
Mariana Velásquez Villegas. Harper Wave, June 15 ($32.50, ISBN 978-0-06301-943-0)
Villegas, a James Beard Award–winning recipe developer, delivers 100 recipes from her native Colombia, complete with rich and personal stories about her culture.
Come on Over: 111 Fantastic Recipes for the Busiest House on the Block
Jeff Mauro. Morrow, Mar. 23 ($29.99, ISBN 978-0-06299-708-1)
Chef Mauro, cohost of Food Network’s The Kitchen, dishes up family stories and more than 100 recipes to feed a crowd.
The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital
Alejandro Ruiz and Carla Altesor. Knopf, Mar. 16 ($35, ISBN 978-0-52565-730-9)
Mexican chef Ruiz celebrates the culture and cuisine of Oaxaca in this compilation of recipes and essays.
Hello, Summer! a Cookbook: Inspired Recipes for Lazy Days and Magical Nights
Marnie Hanel and Jen Stevenson. Artisan, Apr. 13 ($19.95, ISBN 978-1-57965-946-2)
Food writers Hanel and Stevenson assemble 75 recipes for summer fare along with tips, including how to keep picnic sandwiches unsoggy and how to avoid boring salads.
Mother Grains: Recipes for the Grain Revolution
Roxana Jullapat. Norton, Apr. 20 ($40, ISBN 978-1-32400-356-4)
Costa Rican pastry chef Jullapat, owner of the Los Angeles bakery Friends & Family, explains how to bake using grains other than wheat.
The New York Times Cooking No-Recipe Recipes
Sam Sifton. Ten Speed, Mar. 16 ($28 trade paper, ISBN 978-1-98485-847-4)
Sifton, food editor of the New York Times, collects 100 “no recipe” recipes from the Times' cooking section.
The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom
Pepper Teigen and Garrett Snyder. Clarkson Potter, Apr. 13 ($29.99, ISBN 978-0-59313-766-6)
Teigen, mom to model and television personality Chrissy Teigen, debuts with a cookbook featuring 80 Thai-inflected recipes and anecdotes from her life.
Rodney Scott’s World of BBQ: Every Day Is a Good Day
Rodney Scott and Lolis Eric Elie. Clarkson Potter, Mar. 16 ($29.99, ISBN 978-1-98482-693-0)
James Beard Award–winning chef Scott shares his family traditions, life story, and plenty of barbecue recipes.
Wild Sweetness: Recipes Inspired by Nature
Thalia Ho. Harper Design, Mar. 23 ($29.99, ISBN 978-0-06295-842-6)
Butter and Brioche blogger Ho collects 95 dessert recipes inspired by nature and the wilderness.
Zero Proof: 90 Non-alcoholic Recipes for Mindful Drinking
Elva Ramirez. Houghton Mifflin Harcourt, Apr. 13 ($22, ISBN 978-0-35821-191-4)
Ramirez compiles 90 alcohol-free cocktail recipes from dozens of high-profile bartenders across the U.S. 40,000-copy announced first printing.
Cooking & Food Listings
The Cocktail Seminars by Brian D. Hoefling (May 18, $24.95, ISBN 978-0-7892-1400-3). Mixology gets a thorough explanation in this seminar on the history and practice of drink making.
The Low-Carbon Cookbook: Lose Weight and Combat Climate Change with 140 Sustainable Plant-Based Recipes by Alejandra Schrader (June 8, $29.99, ISBN 978-1-61564-989-1). Chef Schrader offers 140 plant-based recipes as well as methods to reduce one’s carbon footprint by making dietary changes.
That Time We Ate Our Feelings: Comfort Food from the Heart: From the Creators of #Coronakitchen by Lisa Lucas and Debrianna Mansini (May 11, $24.99, ISBN 978-1-948062-86-2). This collection of 150 recipes highlights the role comfort food can play as a source of relief in a high stress, pandemic-era America.
The Negroni: A Love Affair with a Classic Cocktail by Matt Hranek (May 11, $16.95, ISBN 978-1-57965-964-6) celebrates the 100th anniversary of the Negroni with history, descriptions, new recipes, and variations on the traditional version of the cocktail.
American Cider: A Modern Guide to a Historic Beverage by Dan Pucci and Craig Cavallo (Mar. 2, $18 trade paper, ISBN 978-1-9848-2089-1). This guide to the hard cider industry provides insight on how cider came to be, details on the fermentation process, and explanations of how different apples create different flavor profiles.
The Forager Chef’s Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest by Alan Bergo (June 27, $40, ISBN 978-1-60358-948-2) shows how understanding the properties of the vegetables and other plants one cooks helps to build a better dish.
À Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler (Apr. 6, $29.95, ISBN 978-1-7972-0223-5) features 125 recipes that showcase a contemporary, multicultural French palate and are doable for home cooks.
Cook Real Hawai’i by Sheldon Simeon, with Garrett Snyder (Mar. 30, $35, ISBN 978-1-9848-2583-4). Two-time Top Chef finalist Simeon dishes up 100 recipes that display the flavors of the Hawaiian islands.
Food Between Friends by Jesse Tyler Ferguson and Julie Tanous (Mar. 9, $32, ISBN 978-0-593-13653-9). Actor Ferguson debuts alongside recipe developer and best friend Tanous with a cookbook featuring recipes from their California hometown.
Mary Berry Cooks to Perfection by Mary Berry (Mar. 2, $27, ISBN 978-0-7440-2909-3). The former Great British Baking Show host shares more than 100 recipes focused on her signature “perfect step,” the part of the recipe that’s crucial for producing top-notch results.
Dog ’n’ Bone
Queer Cocktails: 50 Cocktail Recipes Celebrating Gay Icons and Queer Culture, edited by Lewis Laney (Mar. 9, $9.99, ISBN 978-1-912983-27-8). This collection of cocktail
recipes is an homage to the LGBTQ community and chock-full of drinks such as the Bloody Mariah (Carey) and the Cider Minelli.
The Forager’s Pantry: Cooking with Wild Edibles by Ellen Zachos (Mar. 23, $24.99, ISBN 978-1-4236-5674-6). This guide to cooking with wild food takes readers through the ins and outs of foraged ingredients and how to incorporate them into a menu.
Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue (Mar. 16, $32, ISBN 978-0-7382-8602-0) highlights the many ways of using spices to add pizzazz to simple home cooking.
Max’s Picnic Book: An Ode to the Art of Picnicking, from the Authors of Max’s Sandwich Book by Max Halley and Benjamin Benton (Mar. 23, $19.99, ISBN 978-1-78488-421-5) delves into the history of picnicking and provides a variety of picnic-friendly recipes.
Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen (Feb. 16, $32.50, ISBN 978-0-06-299333-5). Turshen returns with a series of recipes that put a healthy twist on classic comfort fare.
Over the Fire Cooking: Adventures in Grilling and BBQ with Live Fire by Derek Wolf (Apr. 27, $27, ISBN 978-1-59233-975-4). The Over the Fire Cooking blogger teaches the craft of cooking with live fire.
Good Housekeeping Easy Meal Prep: The Ultimate Playbook for Make-Ahead Meals (Mar. 2, $25 trade paper, ISBN 978-1-950785-22-3), offers ideas for leftovers, batch cooking, freeze-ahead meals, ready-to-serve dinners, and grab-and-go breakfasts.
Houghton Mifflin Harcourt
Come on Over! Southern Delicious for Every Day and Every Occasion by Elizabeth Heiskell (May 4, $30, ISBN 978-0-358-24809-5). Today show contributor Heiskell shares Southern recipes ranging from everyday fare to special occasion feasts. 50,000-copy announced first printing.
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig (June 1, $30, ISBN 978-0-358-36202-9). Mixologist Urushido shares his extensive knowledge of Japanese cocktails with 80 new recipes.
The Turkish Cookbook: Exploring the Food of a Timeless Cuisine by Ghillie Basan (June 30, $35, ISBN 978-0-7548-3515-8) offers up a selection of Middle Eastern recipes and looks at the geography, history customs, and festivities of Turkey.
Chetna’s 30-Minute Indian by Chetna Makan (July 21, $29.99, ISBN 978-1-78472-750-5) shares 80 Indian recipes that can be made in less than half an hour.
Sunshine Kitchen: Delicious Creole Recipes from the Heart of the Caribbean by Vanessa Bolosier (June 15, $19.95, ISBN 978-1-911663-30-0). Caribbean Creole cuisine gets a look in chef Bolosier’s collection of recipes from Guadeloupe, Martinique, and the French West Indies.
A Gay Guy’s Guide to Life Love Food: Outrageously Delicious Recipes (Plus Stories and Dating Advice) from a Food-Obsessed Gay by Khanh Ong (June 1, $25.95 trade paper, ISBN 978-1-76078-887-2). MasterChef alum Ong shares his family history alongside recipes drawing on his Vietnamese heritage.
Lush Life: Food and Drinks from the Garden by Valerie Rice (May 4, $35, ISBN 978-1-945551-97-0) highlights seasonal cooking, cocktail recipes, and advice for wine pairings.
Crave: Recipes Arranged by Flavour, to Match Mood, Weather and Appetite by Ed Smith (May 25, $35, ISBN 978-1-78713-579-6) analyzes food cravings and core eating instincts while delivering a series of healthy, seasonal recipes for every day of the week.
How to Be a Vodka Snob by Brittany Jacques (Apr. 1, $24, ISBN 978-1-68435-128-2) provides more than 50 vodka cocktail recipes along with options for small appetizers and side dishes.
Eat Cool: Good Food for Hot Days: 100 Easy, Satisfying, and Refreshing Recipes That Won’t Heat Up Your Kitchen by Vanessa Seder (Mar. 2, $39.95, ISBN 978-0-8478-6994-7) provides recipes intended to be prepared on days when the mercury climbs, drawing on cuisines from Asia, India, South America, and the Middle East.
Everyday Dinners: Real Life Recipes to Set Your Family Up for a Week of Success by Jessica Merchant (Apr. 20, $29.99, ISBN 978-0-593-13749-9) focuses on recipes and meal prep techniques that allow busy home cooks to get dinner on the table in 30 minutes or less.
Steamed: A Catharsis Cookbook for Getting Dinner (and Your Feelings) on the Table by Rachel Levin and Tara Duggan (Apr. 6, $20, ISBN 978-0-7624-9915-1). Food writers Levin and Duggan extol the power of cooking as emotional release valve in
recipes such as Feeling Sad French Onion Soup.
Buttercream Petals: Decorating Cakes with Piped and Painted Buttercream Flowers by Neetha Syam (June 8, $19.95 trade paper, ISBN 978-1-78221-824-1). Cake decorating takes center stage in this guide to dessert embellishment, which includes instructions on buttercream flowers, piping, and how to design stacking cakes.
Raised in the Kitchen: Making Memories from Scratch One Recipe at a Time by Carrian Cheney (Apr. 27, $21.99 trade paper, ISBN 978-1-62972-845-2). Sweet Basil blogger Cheney celebrates cooking together as a family in these 75 recipes designed to get kids interested in what goes on in the kitchen.
No Recipe? No Problem! How to Pull Together Tasty Meals Without a Recipe by Phyllis Good (Apr. 27, $19.95 trade paper, ISBN 978-1-63586-258-4) offers inspiration and advice for cooking without recipes, and letting ingredients lead the way.
At Home in the Kitchen: Simple Recipes from a Chef’s Night Off by David Kinch, with Devin Fuller (Mar. 23, $35, ISBN 978-1-9848-5850-4). Kinch, the James Beard Award–winning and three Michelin-starred chef of Manresa restaurant in Los Gatos, Calif., offers 120 recipes for casual meals from pasta and soups to sauces and breakfasts.
Univ. of Minnesota
The Perennial Kitchen: Simple Recipes for a Healthy Future by Beth Dooley, with Mette Nielsen (May 4, $27.95, ISBN 978-1-5179-0949-9). James Beard Award–winning author Dooley provides recipes along with nutritional facts for each and tips for sourcing ingredients.
Cocktails, Mocktails, and Garnishes from the Garden: Recipes for Beautiful Beverages with a Botanical Twist by Katie Stryjewski (Feb. 16, $22.95, ISBN 978-1-64250-496-5) highlights ways home bartenders can use herbs from their garden to enliven cocktails.