Top 10

The Art of Korean Cooking

Onjium. Thames & Hudson, Apr. 14 ($45, ISBN 978-0-500-02954-1)

From the staff of Onjium, a Michelin-starred restaurant in Seoul, this cookbook combines essays tracing the history of Korean cuisine with recipes for bibimbap and more.

Better at Home: Recipes for Big Nights In

Colu Henry. Abrams, Mar. 10 ($37.50, ISBN 978-1-4197-4970-4)

The author of Colu Cooks shares more recipes for stress-free yet special dishes, including cappelletti en brodo with mortadella meatballs, and a little gem salad with avocado, pistachios, and miso honey dressing.

Eat Bitter: A Story About Guts, and Food

Lydia Pang. HarperOne, May 19 ($28.99, ISBN 978-0-06-348713-0)

Pang draws on a lesson in Hakka Chinese culture about accepting the bitterness and sweetness of life for this memoir, in which she pairs recipes with reflections on losing a parent, navigating fertility issues, and other challenges.

A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior

Crystal Wahpepah. Rodale, Mar. 17 ($35, ISBN 978-0-593-73603-6)

Novelist Tommy Orange contributes the introduction to this collection from Oakland, Calif., chef Wahpepah, which features recipes rooted in Indigenous traditions and designed to boost physical and spiritual well-being.

Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco

Nargisse Benkabbou. Knopf, Apr. 7 ($40, ISBN 978-0-593-80160-4)

Aiming to bring the bold flavors of Moroccan cuisine into the American home kitchen, Benkabbou serves up recipes for tagines, soups, and more.

One Plate at a Time: Recipes for Finding Freedom with Food

Demi Lovato. Flatiron, Mar. 17 ($34.99, ISBN 978-1-250-39344-9)

Grammy nominee Lovato, who found that learning to cook helped improve her challenging relationship with food, shares recipes for easy but memorable meals.

Salt, Sweat & Steam: The Fiery Education of an Accidental Chef

Brigid Washington. St. Martin’s, Apr. 28 ($30, ISBN 978-1-250-33337-7)

Washington takes readers inside the kitchens of her alma mater, the Culinary Institute of America, where aspiring chefs learn the five mother sauces, the brigade system, and more.

The Secret History of French Cooking: The Outlaw Chefs Who Made Food Modern

Luke Barr. Dutton, Mar. 17 ($32, ISBN 978-1-5247-4473-1)

Provence, 1970 author Barr spotlights the chefs behind the rise of French nouvelle cuisine in the 1960s and ’70s, including Paul Bocuse and Michel Guérard.

Southern Roots: Recipes and Stories from Mama Dip’s Daughter

Anita Spring Council. Countryman, Feb. 17 ($29.99, ISBN 978-1-324-11132-0)

The former co-owner of the legendary Chapel Hill, N.C., eatery Mama Dip’s, which closed this summer after a nearly 50-year run, offers updated takes on Southern classics.

Will This Make You Happy: Stories & Recipes from a Year of Baking

Tanya Bush. Chronicle, Mar. 3 ($29.95, ISBN 978-1-7972-2721-4)

This hybrid memoir and cookbook from the cofounder of Cake Zine pairs more than 50 recipes with a chronicle of the year she rediscovered her joy of baking.

longlist

Abrams

Down South + East: A Chinese American Cookbook by Ron Hsu and Hugh Amano (Mar. 17, $40, ISBN 978-1-4197-7747-9). Chinese American chef Hsu, who owns the Michelin-starred Georgia restaurant Lazy Susan, shares recipes for such fusion fare as cornbread made with lap cheong, a type of Chinese sausage.

Andrews McMeel

Fanning the Flames: Recipes and Tall Tales from BBQ Hall of Famer Melissa Cookston by Melissa Cookston (Apr. 21, $29.99, ISBN 979-8-8816-0536-0) serves up classic recipes and new dishes inspired by the seven-time barbecue world champion’s travels to Sicily, Chile, and Egypt.

Avery

Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes by Adeena Sussman (Apr. 28, $35, ISBN 978-0-593-71901-5). Titled after the Hebrew word for “quick,” this collection outlines a more streamlined approach to Israeli-inspired home cooking.

Bloomsbury

The Swedish Cookbook: Lagom Flavors for the Modern Kitchen by Niklas Ekstedt (May 19, $35, ISBN 978-1-63973-721-5). The chef-owner of the Michelin-starred Niklas serves up Scandinavian recipes for everyday meals and special occasions, including Swedish meatballs and cardamom buns.

Bluebird

Indian 101: Real Indian Recipes Made Simple by Karan Gokani (May 19, $40, ISBN 978-1-0350-6698-8) aims to demystify authentic Indian dishes and introduce readers to the variety of regional cuisines the country has to offer.

Chelsea Green

Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir by Trevor Warmedahl (Feb. 17, $29.95, ISBN 978-1-64502-298-5) draws from the author’s travels to pastoral communities in border regions around the world to instruct readers on the importance and methods of natural cheesemaking.

Chronicle

Cake Picnic: Recipes for the Love of Cake & Friends by Elisa Sunga (May 19, $29.95, ISBN 978-1-7972-3825-8). The founder of Cake Picnic, a series of gatherings where each attendee brings an entire cake, provides 50 cake recipes and guidance on hosting such an event. 50,000-copy announced first printing.

Collective Book Studio

The New Café Beaujolais Cookbook: Recipes from the Iconic Mendocino Restaurant by Julian Lopez (Feb. 3, $35, ISBN 978-1-68555-523-8) celebrates the California coastal cuisine showcased at Mendocino’s Café Beaujolais with recipes for pine-smoked salmon, lemon cheesecake, and more.

DK

Crowded Kitchen: No-Fuss Drinks, Dinners, Desserts, and More for Every Type of Gathering by Beth Sinclair and Lexi Harrison (Feb. 24, $35, ISBN 978-0-593-95874-2). The mother-daughter duo behind the @crowded_kitchen Instagram account serve up recipes for crowd-pleasing dishes like roasted beet and feta dip, and white spinach and mushroom lasagna.

Sunday Dinner with Nonna Gracie: Traditional Italian Recipes for Gathering and Sharing by Grace Geramita (Apr. 21, $35, ISBN 979-8-217-12812-9) features more than 75 of the influencer’s favorite Italian recipes and the stories of how they were passed down through the generations of her family.

Ecco

Lebanon: Cooking the Foods of My Homeland by Anissa Helou (Mar. 10, $50, ISBN 978-0-06-333492-2) showcases the cuisine of the James Beard Award-winning author’s native country with recipes for meatballs in lemony sauce, lentil risotto, tahini rice pudding, and other dishes. 60,000-copy announced first printing.

Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés, with Sam Chapple-Sokol (May 19, $45, ISBN 978-0-06-332806-8), features the chef’s favorite dishes from his homeland, including gambas al ajillo and tarta de queso, a burnt Basque-style cheesecake. 150,000-copy announced first printing.

The Experiment

Plant-Based Magic: 120 Seasonal Recipes for Healing Body and Soul by Lisanna Wallance (Mar. 17, $27.50, ISBN 979-8-89303-041-9). The author, an herbalist and chef, dishes up recipes designed to harness the natural healing properties of plants.

Fair Winds

Eat 30 Plants a Week: A Cookbook: Plant-Based Recipes for a Healthy Gut & a Healthy Life by Katharina Seiser (May 12, $24.99 trade paper, ISBN 978-1-57715-941-4) instructs readers on how to create a thriving gut microbiome by eating more plants.

For Dummies

Essential Spices for Dummies by Sanjay Aggarwal and Ann Lowe (Mar. 24, $27.99 trade paper, ISBN 978-1-394-37056-6) includes 50 recipes and explains the flavor profiles of spices, their health benefits, and how to store and care for them.

Gibbs Smith

Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti, illus. by Daniela Bracco, photos by Lauren Volo (Apr. 14, $35, ISBN 978-1-4236-6846-6), contains 100 recipes organized by region, from Lombardy’s Amaretti de Gallarate to Sardina’s fennel-scented Anisetti.

Globe Pequot

Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City’s Iconic Restaurant by Bill Peet (Apr. 7, $39.95, ISBN 978-1-4930-9124-9) explains how to recreate the famed Central Park eatery’s dishes at home.

Harper Influence

Come Eat: 100 Nourishing Recipes to Eat Every Day by Melissa Ben-Ishay (Apr. 21, $35, ISBN 978-0-06-345163-6). The cofounder of Baked by Melissa shares her weekly go-to recipes, including Greek lentil salad, and string beans with almonds and tahini. 50,000-copy announced first printing.

Harvard Common Press

Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys by Andrew Ho, Andrew Samia, and Sean Wen (Mar. 24, $30, ISBN 978-1-57715-641-3). The founders of San Antonio’s Curry Boys restaurant teach home cooks how to put a Thai twist on Texas-style barbecue.

Harvest House

The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia’s Best Spice Farms by Sana Javeri Kadri and Asha Loupy (Mar. 3, $35, ISBN 978-0-06-327782-3) spotlights the farmers who grow Diaspora Co.’s spices and offers 85 recipes that showcase the flavors of South Asian cooking, including burst tomato chutney, and turmeric-banana snacking cake.

Interlink

Gennaro’s Hidden Italy: Regional Recipes to Treasure for Generations by Gennaro Contaldo (Mar. 3, $36, ISBN 978-1-62371-571-7) features lesser-known dishes from Tuscany, Sicily, and other regions of Italy.

Knopf

The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes by Danielle Sepsy (Mar. 24, $38, ISBN ISBN 978-0-593-80164-2). The founder of wholesale bakery the Hungry Gnome shares recipes for 12 different kinds of scones, vegan cookie butter chip cookies, and more.

Morrow

Riviera: Recipes from the Coast of France and Italy by Melanie Masarin (Apr. 28, $40, ISBN 978-0-06-344575-8) contains 101 recipes from the Mediterranean region that inspired Ghia, the author’s line of nonalcoholic drinks.

New Press

A Bite-Sized History of Italy: Gastronomic Tales of the Roman Empire, Renaissance, and Republic by Danielle Callegari (June 2, $27.99, ISBN 978-1-62097-923-5) covers millennia of culinary history, tracing the origins of pizza, pasta, parmigiano, and other staples, and highlighting the contributions of minority groups to Italian cuisine.

Norton

Morning Baker: Recipes and Rituals for Breakfast and Beyond by Roxana Jullapat (Apr. 7, $39.99, ISBN 978-1-324-05135-0) dishes up more than 100 whole-grain recipes, from banana-date muffins to Turkish flatbread with swiss chard, feta, and egg.

Nourish

The Red Sea Cookbook: Over 100 Family Recipes and Stories from Saudi Arabia by Madeeha Qureshi (Feb. 24, $37, ISBN 978-1-84899-443-0). This cookbook from MasterChef finalist Qureshi offers budget-friendly recipes that showcase the variety of Saudi Arabia’s cuisine.

Penguin Books Canada

Easy Does It: Smart Techniques and Simple Recipes for Stunning Food by Christine Flynn (Mar. 24, $34, ISBN 978-0-7352-4161-9) aims to teach home cooks how to make mouthwatering meals with less effort, time, and waste.

Phaidon

The Caribbean Cookbook by Rawlston Williams (Apr. 15, $54.95, ISBN 978-1-83729-172-4) explores Caribbean cuisine and culinary history via more than 380 recipes from across the region, including Dominica’s callaloo soup and Aruba’s sweet cashew cake.

Princeton Architectural Press

The Pickled City: The Story of New York Pickles by Paul Van Ravestein and Monique Mulder (Mar. 31, $26.95, ISBN 978-1-7972-3837-1) provides an illustrated history of the New York City pickle, from its roots in ancient Mesopotamia to the 19th-century proliferation of pickle stands on the Lower East Side to its surging popularity on social media.

Rizzoli

The Complete Guide to Salmon: A Culinary Companion for America’s Favorite Fish by James E. Griffin (Mar. 3, $45, ISBN 978-0-8478-7648-8) explains the health benefits of salmon, the differences between species, and techniques for cooking the fish, including grilling and poaching.

Paris Patisserie: 70 Recipes at the Heart of Parisian History by Arnaud Delmontel (Apr. 14, $32.50, ISBN 978-0-7893-4433-5) traces the culinary heritage of the French capital’s most famous patisseries alongside recipes for croquembouche, mille-feuille, religieuse, and other delicacies.

Rock Point

The Italian Celebration Cookbook: 130 Recipes Inspired by Family Traditions and Seasonal Joy by Rossella Rago (Mar. 3,
$19.99, ISBN 978-1-57715-572-0) puts an Italian twist on such festive occasions as Christmas, All Souls’ Day, Valentine’s Day, and Mother’s Day, with dishes like lamb ragù and cannoli cheesecake.

Running Press

Family Movie Night Menus: Recipes and Films for Unforgettable Times Together by Leonard and Jessie Maltin (Apr. 7, $30, ISBN 979-8-89414-237-1). The father-daughter film critics pair profiles of 25 family-friendly films with recipes for meals to enjoy while watching them.

Simon & Schuster

A Montreal Cook: Recipes and Reflections from My Kitchen by Lesley Chesterman (Mar. 24, $33, ISBN 978-1-6680-6135-0) showcases the diversity of Montreal’s cuisine with more than 90 recipes for breakfast, après-ski, and everything in between.

Skyhorse

A Spoonful of Everywhere: An Immigrant Chef’s Journey Through Global Cuisine by Abraham Salum, with James O. Fraioli (June 2, $35, ISBN 978-1-5107-8603-5), includes 75 recipes reflecting the Mexican, Italian, Spanish, and Lebanese heritage of the chef-owner of Salum Restaurant in Dallas.

Smith Street

Ibrik: The Balkan Table: 100 Recipes from Bucharest to Istanbul by Ecaterina Paraschiv-Poirson (Mar. 3, $35, ISBN 978-
1-923239-77-7) draws from the author’s Romanian and Greek heritage to celebrate the cuisine of the region with recipes for eggplant caviar, shawarma, potato moussaka, and more.

Sourcebooks

Bottom Shelf: How a Forgotten Brand of Bourbon Saved One Man’s Life by Fred Minnick (Feb. 17, $27.99, ISBN 978-1-4642-2705-9) traces the author’s path from combat veteran to whiskey industry tastemaker alongside an investigation into the history of Old Crow, a once legendary brand relegated to the bottom shelf.

Tra

Eggs: All Day, Every Way by Tove Nilsson (Mar. 10, $29, ISBN 978-1-962098-33-5) instructs readers in the techniques to
master such dishes as huevos rancheros, egg custard, and the French omelet.

Turner

TasteAtlas’s 100 Legendary Restaurants and Their Iconic Dishes by TasteAtlas (June 10, $59.99, ISBN 979-8-88798-178-9). From the online travel guide TasteAtlas, this collection features restaurants from around the world that focus on culinary traditions instead of trends, and includes a recipe for one of the best-known dishes from each.

Tuttle

The Art and Craft of Japanese Cooking: Artisans, Chefs, Recipes by Nancy Singleton Hachisu (May 5, $35, ISBN 978-4-8053-1989-5) profiles regional chefs and makers of artisanal food items alongiside dishes that celebrate their contributions to Japanese food culture, like squid and yugao gourd salad with shiso vinaigrette.

Voracious

Eat to Hustle: 75 High-Protein Plant-Based Recipes by Robin Arzón (Mar. 10, $35, ISBN 978-0-316-59427-1) debunks the idea that meat is necessary for a high-protein diet with vegetarian recipes designed to keep one’s energy high throughout the day.

Weldon Owen

Everyday Indian from Archana’s Kitchen: 100 Simple Recipes for Busy Home Cooks by Archana Doshi (Apr. 21, $35, ISBN 979-8-88674-286-2) features authentic Indian dishes, including crispy onion pakoras and mixed vegetable kurma, adapted for weeknight meals.

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