Cookbooks & Food Writing

Award-winning southern pastry chef Lisa Donovan earned wide praise for her talents, but still struggled to make a living in an industry dominated by men (whose careers were very often built on the culinary contributions of female cooks and cooks of color). In her fantastic memoir, she follows the advice of culinary icon Diana Kennedy who once told her to “stop letting men tell your story,” and tells her own. With passion and pragmatism (and a good bit of humor), she writes about her career, mixed-race heritage, experiences with abuse, and making a life. An empowering read.  —S.B.

Many of us have a connection to a particular woman who commanded the kitchen at family gatherings, as well as memories that evoke sounds, smells, tastes, and sights that we try and recreate with our present day families from recipes scrawled on index cards. Anne Willan unpacks the stories of female cookbook writers throughout history and their recipes, methods,and backgrounds that have influenced many aspects of our own kitchen practices today. Women like Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan, with all of their notoriety, still had a process of utility, economy, discovery, sometimes failure, and ultimately creation. —Jenny

Many of us have become much more familiar with pantry staples like beans during Covid-19 times. But just when you think you’ve maxed out on them, along comes this terrific book to reignite your love for legumes. Yonan showcases his passion for the humble bean in 125 delicious, modern, vegetarian recipes including Yellow Bean & Spinach Dosas and Harissa-Roasted Carrot & White Bean Dip. 

James Beard Award winner Alexander Smalls (Between Harlem and Heaven) is supremely talented. An opera singer, the cofounder of Harlem’s jazz bar Minton’s and steakhouse The Cecil, and a renowned host of fantastic dinner parties, Smalls marries two of his greatest passions—food and music—in his latest book, Meals, Music, and Muses. More than a cookbook, it takes readers on a journey through the South, and Smalls shares childhood memories of the Low Country as well as the music that is such a part of the region. Smalls has made it his life’s work to champion the artistic contributions of African Americans, and this is a poetic celebration of just that.

Punyaratabandhu’s grilling recipes for seafood, meat and vegetables cooked over charcoal is fantastic. With Filipino Roasted Pork Belly Rolls to Malaysian-Style Grilled Soy Sauce Chicken Wings to Chicken Satay with Coriander and Cinnamon and beyond, these recipes showcase the vibrant flavors of Asian-style barbecue that will definitely tempt you to move beyond burgers. 

This gorgeous book about the food, ingredients, and people of Palestine, is by the coauthors of Yotam Ottolenghi’s bestsellers Jerusalem, Ottolenghi (Sami Tamimi), and Ottolenghi Simple (Tara Wigley). It is a mouthwatering collection of over 120 recipes, from breakfast to dessert, that feature bright and bold flavors and spices like sumac and za’atar. “A cookbook should make you dream, it should invite you to an expanding table, and, more important, it should make you drop everything and head straight to the kitchen. This book does all that.” — Naz Deravian, author of Bottom of the Pot

What can I say? I love this queer Chicano chef and this cookbook! Castillo’s fun and delicious recipes are presented alongside stories of his life and family, making the book a joy to cook from. I also appreciated how easy the recipes were to use and how patiently Castillo explains how to do things. If you’ve never cooked Mexican food, this is the perfect primer, and if you’re looking for some playful variations on these flavors, you’re in for a real treat. 

This ambitious book is the perfect starting place for anyone who is curious about spirits south of the border. Each section deals with a different source: agave, sugarcane, and grape. Mix gives the history behind these delicious drinks as well as information on the ethics of buying them, and doesn’t shy away from the less savory aspects of the drinks. While most of her cocktails match her status as world-class bartender, there are a few (hello, caipirinha) that are a simple and elegant, the perfect introduction to these amazing spirits. ¡Salud!

This compact book is packed with super delicious vegetarian options for the grill. Charred will take you beyond familiar skewered vegetables, with options like Jerk-Spiced Plantains, Moroccan-Spiced Eggplant and Tomato, and Barbecued Carrot with Ricotta and Toasted Pecans. Even the burgers—including Herby Falafel Burgers with Hummus—are exciting! I especially like the inclusion of fritters and polenta cakes, which I had never thought about grilling (on a griddle pan). We are going to wear this book out this summer!

This cookbook is the perfect addition to any Italian food lover or vegetarian’s culinary bookshelf. With gorgeous photos, user-friendly formatting, and recipes that somehow manage to be both elegant and easy to make, The Vegetarian Silver Spoon contains everything you could ask of a cookbook. Great for vegetarian and vegan chefs as well as anyone looking to try their hand at the perfect contorno (vegetable side dish).