This season’s cookbooks promise cross-cultural flavors that pack a punch, while recipes inspired by familiar favorites offer creative reinterpretations of comfort food.

Top 10

Agave Spirits: The Past, Present, and Future of Mezcals

Gary Nabhan and David Suro-Piñera. Norton, May 16 ($28.95, ISBN 978-0-393-86710-7)

Nabhan, a MacArthur fellow and ethnobotanist, and restaurateur Suro-Piñera shed light on the history and current state of mezcals.

The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Recipes

Mark Kurlansky. Bloomsbury, July 25 ($28, ISBN 978-1-635-57593-4)

James Beard Award winner Kurlansky delivers an ode to the onion and its significance in cuisines across the globe. 60,000-copy announced first printing.

Did You Eat Yet? Craveable Recipes from an All-American Asian Chef

Ronnie Woo. Harvest, Mar. 14 ($32.50, ISBN 978-0-358-58169-7)

The chef and television personality serves up recipes that celebrate his Asian heritage and American upbringing.

Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen

Christopher Kimball. Voracious, Apr. 25 ($35, ISBN 978-0-316-38776-7)

Kimball offers a bounty of noodle recipes that include classics and unique takes on favorites from around the world. 150,000-copy announced first printing.

Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun

Frances Mayes and Susan Wyler. Abrams, Apr. 18 ($35, ISBN 978-1-419-76314-4)

Under the Tuscan Sun author Mayes and cookbook editor Wyler share pasta recipes that channel the rich flavors of Tuscany.

A Splash of Soy: Everyday Food from Asia

Lara Lee. Bloomsbury, June 13 ($35, ISBN 978-1-639-73043-8)

The Indonesian Australian chef provides a primer for those looking to recreate East Asian– and Southeast Asian–inspired dishes at home. 75,000-copy announced first printing.

Tasting History: Explore the Past Through 4,000 Years of Recipes

Max Miller, with Ann Volkwein. Simon Element, Apr. 25 ($30, ISBN 978-1-982-18618-0)

YouTuber Miller combines culinary creativity and intellectual curiosity with this collection of historical recipes that have been reworked for the modern kitchen.

Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds

Hetty Lui McKinnon. Knopf, May 30 ($35, ISBN 978-0-593-53486-1)

Recipe developer McKinnon shares cross-cultural recipes that draw on her upbringing as the daughter of a Chinese man who immigrated to Australia. 75,000-copy announced first printing.

Vegetable Revelations: Inspiration for Produce-Forward Cooking

Steven Satterfield. Harper Wave, Apr. 18 ($40, ISBN 978-0-06-308803-0)

James Beard Award–winning chef and restaurateur Satterfield showcases the versatility of vegetables with recipes that go beyond simple sides.

Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen

Miranda Lambert. Dey Street, Apr. 25 ($32.50, ISBN 978-0-06-308778-1)

The Grammy Award–winning singer-songwriter serves up fare inspired by her Texas roots and the family and friends who helped her on the road to stardom. 200,000-copy announced first printing.

Cooking & Food Listings


Asada: The Art of Mexican-Style Grilling by Bricia Lopez, with Javier Cabral (Apr. 25, $40, ISBN 978-1-4197-6288-8). Restaurateur Lopez and culture editor Cabral offer more than 100 recipes that show home cooks how to make grilled meat dishes that promise heat and flavor.

In Praise of Home Cooking: Reasons and Recipes by Liana Krissoff (Mar. 28, $29.99, ISBN 978-1-4197-4938-4). Cooking doesn’t have to be a complicated process, argues Krissoff in this collection of accessible recipes.


Guga: Breaking the Barbecue Rules by Gustavo Tosta (Apr. 25, $32, ISBN 978-0-7440-6080-5). YouTuber Tosta spotlights traditional barbecue and filling sides, from smoked brisket to Japanese potato salad, and shares tips on how home cooks can elevate their barbecue game.

Kitchen Passport: Feed Your Wanderlust with 85 Recipes from a Traveling Foodie by Arseny Knaifel (Feb. 14, $32, ISBN 978-0-7440-6609-8). Inspired by his love of travel, Knaifel presents a diverse collection of globe-spanning recipes and shares the history of each dish.


Africana: More Than 100 Recipes and Flavors Inspired by a Rich Continent by Lerato Umah-Shaylor (Mar. 7, $29.99, ISBN 978-0-06-327749-6) pays homage to the beauty and culinary offerings of Africa and incorporates stories about the author’s
connection to the continent.


Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present by Gabby Peyton (June 6, $30, ISBN 978-0-525-61166-0). Combining archival research, recipes, and essays, food writer Peyton celebrates Canada’s cuisine with this guide to 150 of the country’s most influential restaurants.


The Flavor Thesaurus: More Flavors by Niki Segnit (May 23, $32, ISBN 978-1-63973-113-8). Blending science and history, this guide challenges home cooks to rethink 99 familiar ingredients—chickpeas, mustard, sesame, and turmeric among them—to create new flavor combinations. 100,000-copy announced first printing.

A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything Else in Between by Skye McAlpine (Feb. 21, $35, ISBN 978-1-63973-049-0). Blogger and food writer McAlpine delivers recipes that showcase the joy of sharing meals with friends and family. 75,000-copy announced first printing.


Gather: Casual Cooking from Wine Country Gardens by Janet Fletcher (May 9, $40, ISBN 978-1-949480-26-9) takes a behind-the-scenes look at some of California’s most prominent wineries in this collection of 60 recipes that make the most of garden harvests.

The Hog Island Book of Fish and Seafood by John Ash (May 9, $40, ISBN 978-1-951836-87-0) lays out more than 200 seafood dishes from the James Beard Award–winning chef and author.


Islas by Von Diaz (May 30, $35, ISBN 978-1-79721-524-2). Writer and documentarian Diaz highlights the diversity and history of the island nations of the Indian, Atlantic, and Pacific Oceans, with more than 125 recipes.

Mind over Batter: 75 Recipes for Baking as Therapy by Jack Hazan (Mar. 21, $35, ISBN 978-1-79721-230-2) runs on the premise that baking can be a form of self-care and features basic desserts, as well as fare inspired by licensed therapist Hazan’s Syrian and Jewish heritage.


Sweet Enough: A Baking Book by Alison Roman (Mar. 28, $35, ISBN 978-1-984-82639-8). Chef and food writer Roman lays out a collection of no-fuss desserts, such as toasted rice pudding and salted lemon pie.

Totally Kosher: Tradition with a Twist! 150+ Recipes for the Holidays and Every Day by Chanie Apfelbaum (Mar. 21, $37.50, ISBN 978-0-593-23261-3) offers global options for spins on kosher recipes, whether
for weeknight dinners or holiday gatherings.


The Pepperpot Diaries by Andi Oliver (May 30, $35, ISBN 978-0-7440-7078-1) shares dishes that capture the vibrancy and diversity of Caribbean cuisine.


Ed Mitchell’s Barbeque by Ed Mitchell and Ryan Mitchell (June 6, $35, ISBN 978-0-06-308838-2). Pitmaster Mitchell and his son hold forth on whole-hog barbecue and how North Carolina shaped his identity and cooking techniques. 75,000-copy announced first printing.


Raw Dog: The Naked Truth About Hot Dogs by Jamie Loftus (May 9, $26.99, ISBN 978-1-250-84774-4). Comedian Loftus takes readers on a cross-country trip to investigate the origins and cultural evolution of the humble hot dog. 150,000-copy announced first printing.


Mayumu: Filipino American Desserts Remixed by Abi Balingit (Feb. 28, $30, ISBN 978-0-06-324406-1). The blogger reimagines 75 sweet and savory Filipino American desserts, from adobo chocolate chip cookies to halo-halo baked Alaska, and reflects on her identity, family, and heritage.


Tekebash and Saba: Recipes and Stories from an East African Kitchen; from Tigray to the World, a Love Story Through Food by Saba Alemayoh (Apr. 4, $35, ISBN 978-1-62371-094-1). An Ethiopian mother-daughter duo recount their refugee experience and share recipes that showcase Ethiopian flavors.

Veganistan: A Vegan Tour of the Middle East and Beyond by Sally Butcher (Feb. 21, $30, ISBN 978-1-623-71759-9) expands on the fare from Butcher’s The New Middle Eastern Vegetarian to celebrate vegetable-forward dishes from the Middle East.


An A–Z of Pasta: Recipes for Shapes and Sauces, from Alfabeto to Ziti, and Everything in Between: A Cookbook by Rachel Roddy (Mar. 28, $37, ISBN 978-0-593-53539-4). The Guardian columnist dishes on 50 varieties of pasta in what our review called a “winning collection.”

Bread and How to Eat It: A Cookbook by Rick Easton and Melissa McCart (May 2, $30, ISBN 978-0-593-31909-3). Bread and Salt bakery owner Easton and journalist McCart survey all things bread, whether baking it or whipping up bread-centric dishes.

Sofreh: From Iran to America: Stories, History, and Traditional Persian Recipes for the Modern Cook by Nasim Alikhani and Theresa Gambacorta (June 6, $40, ISBN 978-0-593-32074-7) shares recipes that include traditional Persian dishes and the signature offerings of Alikhani’s Brooklyn eatery, Sofreh. 60,000-copy announced first printing.


The Dish: The Lives and Labor Behind One Plate of Food by Andrew Friedman (July 11, $28.99, ISBN 978-0-06-313597-0) deconstructs the life of a single meal to chronicle how the food ended up on the plate, from the farmers who grow the ingredients to the servers who bring the finished product to the table.


Cristy’s Kitchen: More Than 135 Scrumptious and Nourishing Recipes Without Gluten, Dairy, or Processed Sugars by Cristina Kisner (Apr. 18, $30, ISBN 978-0-06-321468-2). Gluten-free and dairy-free recipes get their due in this collection from restaurateur and Humans of New York sensation Kisner.

Eat Your Flowers: A Cookbook by Loria Stern (Apr. 25, $40, ISBN 978-0-06-320426-3) spotlights botanical ingredients and celebrates the joy of beautiful dishes in recipes that are environmentally friendly and full of flavor.


Egg: A Dozen Ovatures by Lizzie Stark (Mar. 28, $28, ISBN 978-0-393-53150-3). “Science, history, art, and food come together in this quirky examination of eggs,” according to PW’s review.

Yogurt & Whey: Recipes of an Iranian Immigrant Life by Homa Dashtaki (Mar. 7, $40, ISBN 978-0-393-25453-2). The founder of White Moustache, an artisanal yogurt company, embraces Iranian culinary traditions in recipes that draw on her heritage.

Pere Castor

Jean Imbert: My French Recipes by Jean Imbert (Mar. 14, $29.95, ISBN 978-2-08-029474-6). French chef Imbert shares 50 recipes that showcase his creative flair and passion for food, from macaroni with chanterelle mushrooms and apricots to stuffed clams.


Bao by Erchen Chang, Shing Tat Chung, and Wai Ting Chung (Mar. 1, $39.95, ISBN 978-1-83866-620-0). The trio behind the Bao mini chain of Taiwanese-inspired restaurants in London share the recipes that made them a hit.

Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu (May 1, $54.95, ISBN 978-1-83866-627-9). Japanese dishes get a plant-based makeover in this collection of 250 recipes.


Southern Cooking, Global Flavors by Kenny Gilbert and Nan Kavanaugh (Apr. 25, $35, ISBN 978-0-8478-9925-8). Top Chef star Gilbert turns up the heat in a collection that calls on global flavors to reinterpret Southern classics.


Truly Simple: 140 Healthy Recipes for Weekday Cooking by Kristin Cavallari (Apr. 4, $29.99, ISBN 978-0-593-57878-0). The former MTV star and designer shares tips for making accessible dishes that are both healthy and tasty, for any meal of the day.


Eddie Muller’s Noir Bar: Cocktails Inspired by the World of Film Noir by Eddie Muller (Apr. 18, $26, ISBN 978-0-7624-8062-3). Inspired by film noir, TCM host Muller offers crafty cocktail recipes for Old Hollywood buffs.


Pasta for All Seasons: Dishes That Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest by Michela Tartaglia (May 2, $22.95, ISBN 978-1-63217-427-7) gives pasta the Pacific Northwest treatment in 50 recipes.


An Everlasting Meal Cookbook: Recipes for Leftovers A–Z by Tamar Adler, illus. by Caitlin Winner (Mar. 14, $32.50, ISBN 978-1-4767-9966-7). James Beard Award–winning author and Vogue contributing editor Adler lays out strategies for transforming leftovers into tasty fare.

Simon Element

Sugar High: 50 Recipes for Cannabis Desserts by Chris Sayegh (Feb. 21, $22.99, ISBN 978-1-982-18564-0) presents 50 cannabis-infused baked goods that go beyond simple brownies.


Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen (Apr. 25, $35, ISBN 978-1-984-85985-3) promises plant-based recipes that draw on the James Beard Award–winning author’s Vietnamese heritage.

Franklin Smoke: Wood. Fire. Food by Aaron Franklin and Jordan Mackay (May 9, $35, ISBN 978-1-984-86048-4) Franklin, owner of Austin’s famed Franklin Barbecue, sings the praises of backyard grilling and smoking in this technique-heavy guide.

Union Square

Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World’s Oceans: A Cookbook by Valentine Thomas (May 16, $35, ISBN 978-1-4549-4690-8). Spearfisher Thomas serves up a bounty of seafood dishes, from grilled clams to fish head nachos.

Weldon Owen

Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn (Feb. 14, $39.99, ISBN 978-1-68188-854-5). Belgian baked goods take center stage in these recipes from food writer Ysewijn, who details the culinary history of her home country.


On the Curry Trail: Chasing the Flavor That Seduced the World by Raghavan Iyer (Feb. 28, $30, ISBN 978-1-5235-1121-1). The Emmy and James Beard Award–winning author takes home cooks on a trip around the world to uncover the history of curry.

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