Comfort foods abound in this season’s cookbooks, while recipes inspired by ancestral cuisines offer a culinary trip around the world.

Top 10

Ammu: Indian Home Cooking to Nourish Your Soul

Asma Khan. Interlink, Apr. 19 ($35, ISBN 978-1-62371-841-1)

A star of Netflix’s Chef’s Table shares Indian recipes inspired by the home-cooked meals of her childhood and slow-cooked dishes of her ancestors.

Bake: My Best Ever Recipes for the Classics

Paul Hollywood. Bloomsbury, June 28 ($35, ISBN 978-1-63557-929-1)

The Great British Baking Show judge shares tricks of the trade for creating some of his favorite bakes. 150,000-copy announced first printing.

Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts

Daniel Holzman and Matt Rodbard. Harper Wave, Feb. 22 ($35, ISBN 978-0-06-306281-8)

Full of insights from notable chefs and food writers, this FAQ for food nerds demystifies cooking while weaving in dozens of recipes. 75,000-copy announced first printing.

It’s Not Just Cookies: Stories and Recipes from the Tiff’s Treats Kitchen

Tiffany and Leon Chen. Harper Horizon, Feb. 22 ($26.99, ISBN 978-0-7852-4266-6)

The husband-and-wife duo behind Tiff’s Treats share recipes and stories from their Austin bakery, which grew out of a batch of apology cookies into a cookie company with locations across the South.

My America: Recipes from a Young Black Chef

Kwame Onwuachi, with Joshua David Stein. Knopf, May 3 ($35, ISBN 978-0-525-65960-0)

Onwuachi salutes the diversity of America’s culinary DNA and his own heritage with recipes that showcase the foods of the African diaspora.

Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Jillian Vose and Sean Muldoon, with Jack McGarry. Mariner, Feb. 22 ($28, ISBN 978-0-358-51286-8)

In this illustrated guide, the team from New York City’s Dead Rabbit bar spill their Irish whiskey knowledge and recipes from their storied establishment for home bartenders to soak up.

Practically Vegan: More Than 100 Easy, Delicious Vegan Dinners on a Budget

Nisha Melvani. Rodale, Mar. 29 ($22.99 trade paper, ISBN 978-0-593-23340-5)

Based on the idea that one vegan meal a day is better than none, this collection serves up recipes for plant-based dinners that work in a pinch, as well as on a budget.

Salad Freak: Recipes to Feed a Healthy Obsession

Jess Damuck. Abrams, Apr. 19 ($29.99, ISBN 978-1-4197-5839-3)

Martha Stewart’s personal salad chef delivers an assortment of salad recipes that play with texture, color, and flavor.

Snacks for Dinner: Small Bites, Full Plates, Can’t Lose

Lukas Volger. Harper Wave, May 3 ($32.50, ISBN 978-0-06-314322-7)

Volger argues that snacks deserve just as much respect as their more filling counterparts in this trove of recipes that aims to prove size doesn’t matter.

The Wok: Recipes and Techniques

J. Kenji López-Alt. Norton, Mar. 8 ($50, ISBN 978-0-393-54121-2)

New York Times food columnist López-Alt celebrates the versatile wok with more than 200 recipes, and equips home cooks with tips and techniques to make them all, whether stir-fried, steamed, or simmered.

Cooking & Food Listings


Colu Cooks: Easy Fancy Food by Colu Henry (Mar. 22, $35, ISBN 978-1-4197-4780-9). Drawing on more than a decade working in food, the New York Times Cooking contributor serves up a collection of 100 everyday recipes that promise flavor and ease.

For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell (May 17, $35, ISBN 978-1-4197-5144-8) offers readers a chance to dust off their hosting skills with recipes, planning strategies, and serving techniques for throwing the ultimate dinner party.

Abrams Image

Margarita in Retrograde: Cocktails for Every Sign by Vanessa Li and Bowen Goh (Apr. 19, $19.99, ISBN 978-1-4197-5889-8). This collection of boozy beverages gives home bartenders a chance to align with their astrological signs via chili-infused tequila, CBD drops, gummy bears, and more.


Around the Board: Boards, Platters, and Plates: Seasonal Cheese and Charcuterie for Year-Round Celebrations and Gatherings by Emily Delaney (Mar. 29, $24.99, ISBN 978-0-7440-4570-3). The popular cheese board takes center stage in these recipes for any occasion.

Lebanese: The Authentic Cookbook by Samira Kazan (May 17, $30, ISBN 978-0-7440-5449-1). Recipe developer Kazan presents a wide range of dishes inspired by her heritage that showcase the diversity of Lebanese cuisine.

Andrews McMeel

Grilling with Golic and Hays: Operation BBQ Relief Cookbook by Mike Golic and Stan Hays (Apr. 26, $24.99 trade paper, ISBN 978-1-5248-7178-9). Star athletes, chefs, and pitmasters from around the world contribute their favorite comfort food recipes in this celebration of sports and barbecue from Operation BBQ Relief cofounder Hays and NFL veteran Golic.


Yawd: Modern Afro-Caribbean Recipes by Adrian Forte (June 7, $30, ISBN 978-0-525-61156-1). The Top Chef Canada star and owner of Yawd, a modern Caribbean pop-up restaurant, spotlights the fiery flavors of his Jamaican roots with recipes spanning from riffs on jerk chicken to porridges and plant-forward options.


Cooking Alla Giudia: A Celebration of the Jewish Food of Italy by Benedetta Jasmine Guetta (Mar. 29, $35, ISBN 978-1-57965-980-6). The little known history of Italian Jewish cuisine comes alive in this gathering of kosher recipes from all over the country.

Cooking with Mushrooms: An Inspired Way to Cook with the World’s Most Versatile Ingredient by Andrea Gentl (July 19, $24.95, ISBN 978-1-64829-150-0) presents ways to make the most of one’s mushroom haul with 40 options that cover breakfast, dinner, and even dessert.


Broke Vegan: Speedy: Over 100 Budget Plant-Based Recipes in 30 Minutes or Less by Saskia Sidey (Mar. 1, $14.99, ISBN 978-1-78325-484-2) presents more than 100 weeknight-friendly vegan recipes that aim to save time, money, and the planet.


Gracias Madre: Bright, Plant-Based Recipes from Our Mexi-Cali Kitchen by Alan Sanchez (June 28, $30, ISBN 978-0-593-08422-9) puts a vegan twist on traditional Mexi-Cali cooking with 125 plant-based recipes inspired by dishes from his L.A. restaurant.

Jonathan Ball

Hosting with Lazy Makoti: A Celebration of Food by Mogau Seshoene (Apr. 12, $29.95 trade paper, ISBN 978-1-928363-15-6). The South African YouTuber and chef highlights the continent’s expansive cuisine in recipes that range from savory stews to desserts, including vegan dishes.

Betty Crocker

Betty Crocker Simply Delicious Diabetes Cookbook: 160+ Nutritious Recipes for Foods You Love by Betty Crocker (Mar. 8, $24.99 trade paper, ISBN 978-0-358-65907-5) presents
recipes that offer a healthier take on classic dishes and tips on how to cook and eat smarter.


Breadsong: How Baking Changed Our Lives by Kitty and Al Tait (May 24, $30, ISBN 978-1-63557-804-1). In this love letter to baking, the father-daughter duo share the story behind their British bakery, along with more than 80 recipes for breads, buns, and brownies. 75,000-copy announced first printing.

Natural Flava: Quick & Easy Plant-Based Caribbean Recipes by Craig McAnuff and Shaun McAnuff (Mar. 1, $30, ISBN 978-1-5266-3187-9) puts a clean, plant-based twist on classic Caribbean flavors by focusing on the region’s many fruits and vegetables, including plantains, jackfruit, and guava. 30,000-copy announced first printing.

Bloomsbury Absolute

The Brownie Diaries: My Recipes for Happy Times, Heartbreak and Everything in Between by Leah Hyslop (Apr. 12, $22, ISBN 978-1-4729-8278-0). Brownies play the ultimate comfort food in this collection of 50 recipes, supplemented with troubleshooting tips and trivia.

Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan by Atul Kochhar (May 31, $35, ISBN 978-1-4729-8599-6). The Michelin-starred chef offers a collection of global vegetarian curry, from his home in India to Korea, Uganda, and the Middle East. 30,000-copy announced first printing.


Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home by Cathy Barrow (Mar. 15, $24.95, ISBN 978-1-7972-1055-1). Barrow presents a guide to perfecting the New York bagel anywhere, with recipes that call on only five ingredients and minimal effort.

On Masa by Jorge Gaviria (May 24, $35, ISBN 978-1-7972-0992-0) offers home cooks a step-by-step manual to making high-quality masa from scratch, and shares recipes for tortillas, pozole, and arepas, as well as wisdom from acclaimed chefs along the way.

Clarkson Potter

The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro by Toby Maloney and Emma Janzen, with the bartenders of the Violet Hour (May 3, $32.50, ISBN 978-0-593-13798-7). Maloney and the team from Chicago cocktail bar the Violet Hour deliver a guide to crafting cocktails at home.


Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas by Santosh Shah (Apr. 26, $25, ISBN 978-0-241-53577-6) brings the flavors of Nepal to the home kitchen with 60 recipes steeped in the country’s history.

The Experiment

Plant-Based India: Nourishing Recipes Rooted in Tradition by Sheil Shukla (June 7, $30, ISBN 978-1-61519-853-5). Inspired by the dishes he grew up with, Shukla puts a healthy spin on traditional Indian recipes using vegetarian ingredients and seasonal produce.

Gibbs Smith

Hot Diggity Dog: 65 Great Recipes Using Brats, Hot Dogs, and Sausages by Eliza Cross (Apr. 19, $15.99, ISBN 978-1-4236-5698-2). Tubular meat gets its due in this collection of hot dog, brat, and sausage-based dishes from the founder of the Bacon Enthusiasts ’n’ Swine Aficionados Society.

Harper Design

Sweet Paris: Seasonal Recipes from an American Baker in France by Frank Adrian Barron (Apr. 19, $29.99, ISBN 978-0-06-304023-6). The flavors of Paris rendezvous with American ingredients in these baked sweets, which come with tips on how to Frenchify any occasion.

Harper Horizon

The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways by Lisa Steele (Feb. 15, $29.99, ISBN 978-0-7852-4526-1). A fifth-generation chicken keeper scrambles together recipes, cooking techniques, and tips in this culinary guidebook for egg heads.


The Poorcraft Cookbook by Nero Villagallos O’Reilly (Mar. 29, $16 trade paper, ISBN 978-1-945820-93-9). Combining illustrations with shopping guides, cooking tips, and recipes from across the globe, this comic book manual is all about getting the most bang for one’s buck.


The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher (Feb. 15, $35, ISBN 978-1-62371-843-5). Butcher highlights traditional vegetarian dishes of the Middle East and the region’s copious spices.

Saka Saka: South of the Sahara—Adventures in African Cooking by Anto Cocagne (Mar. 8, $30, ISBN 978-1-62371-855-8) serves up an overview of the continent’s diverse cuisines and cultures in recipes that stretch across borders and time.


The First Kitchen: Food, Politics, and the History of Breaking Bread at the White House by Alex Prud’homme (June 28, $30, ISBN 978-1-5247-3221-9). This history of foods eaten by the presidents of the U.S. imbues the old adage “you are what you eat” with political meaning. 30,000-copy announced first printing.


Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced by Matt Abdoo and Shane McBride
(May 17, $30, ISBN 978-0-358-65188-8). The duo behind Brooklyn’s Pig Beach BBQ share barbecue lore, cooking tips, and recipes inspired by their eatery, which went from a pop-up to a packed restaurant feeding 10,000 diners a week.

Marshall Cavendish Cuisine

Spices & Lime: Recipes from a Modern Southeast Asian Kitchen by Shamsydar Ani (Mar. 1, $34.95 trade paper, ISBN 978-981-4868-51-8). Ani, a MasterChef Singapore runner-up, shares halal-style riffs on international cuisines, from stir-fried rice noodles to New York cheesecake.


Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean by Daphne Oz (Apr. 26, $30, ISBN 978-0-06-242692-5). From the Emmy Award–winning cohost of The Dish on Oz comes 125 recipes that give weeknight cooking a healthy lift with gluten-free and plant-based options.


Avocadomania: Everything About Avocados: 70 Tasty Recipes and More by Déborah Holtz and Juan Carlos Mena (May 31, $39.95, ISBN 978-0-8478-7142-1). The trendy fruit known for its health benefits and photogenic looks gets all the attention in this book of recipes, history, and tips on everything from storage to ripening.

Simon Element

The Modern Proper: Simple Dinners for Every Day by Holly Erickson and Natalie Mortimer (Apr. 5, $32, ISBN 978-1-9821-7766-9). The duo behind the eponymous cooking website share 100 speedy dinner recipes.

Ten Speed

The Book of Hops: A Craft Beer Lover’s Guide to Hoppiness by Dan Disorbo (May 3, $27.50, ISBN 978-1-9848-6004-0) hypes the power of hops in the world of craft beer with this primer covering everything from flavor profiles to brewing processes, and finding the perfect glass to imbibe with.


Milk Street: The World in a Skillet by Christopher Kimball (Apr. 26, $35, ISBN 978-0-316-38736-1). The James Beard Award–winning author takes home cooks on a culinary trip around the world with 125 recipes that require just one skillet.

Weldon Owen

Baking for Every Season: Favorite Recipes for Celebrating Year-Round by Weldon Owen (Mar. 22, $35, ISBN 978-1-68188-784-5). The gourmet cooking store Williams Sonoma brings together 75 recipes—from hot cocoa cookies to pumpkin pie bars—that aim to make every day feel festive.

Tea at the Palace: 50 Delicious Recipes from a Royal Chef by Carolyn Robb (Mar. 8, $25, ISBN 978-1-68188-824-8) draws from Robb’s 11 years working as chef to the Royal Family to present 50 savory and sweet teatime recipes fit for a king (or the queen).


That Noodle Life: Soulful, Savory, Spicy, Slurpy by Mike and Stephanie Le (Apr. 12, $30, ISBN 978-1-5235-0532-6). The pantry staple gets a veritable rebrand in 75 internationally-inspired recipes, including beef brisket pho, crispy chow mein, and French onion mac and cheese.

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