Cookbooks & Food Writing

With food as the basis for this cultural narrative, Ayubi makes a place for the people of her family to tell their stories of Afghanistan and its influence across generations of the family’s passed-down recipes. Just the rich, spice-induced color alone of some of these dishes had my mouth watering. I found multiple dishes to add to my list of go-to recipes. Parwana is a soulful and, frankly, gorgeous book that would make an excellent addition to anyone’s cookbook collection. — Tori

The incomparable Ina Garten has a new collection of comfort food recipes that arrives just when we need it the most. Who wouldn’t feel better with a slice of Tomato & Goat Cheese Crostata (it’s excellent!), a serving of Maple-Roasted Acorn Squash, or a bowlful of Creamy Tomato Bisque? “Food has an almost magical ability to comfort us, soothe us, and bring us together,” she writes. Thankfully, Ina Garten continues to show us the way.  — S.B. 

My obsession with baking took a weird turn during shelter-in-place. Finding the intersection of history and baked goods took over my life (I even started a blog), and I totally fell in love with Michelle Polzine’s passion for Middle and Eastern European Old World recipes. Her cookbook is funny, insightful, and full of surprises. Making the now-famous Honey Cake is definitely an exacting trial, but there are recipes for bakers of every level. I’ll be referencing this one a lot for the wow factor alone!  — Ivy

Beloved cookbook author Deborah Madison, famous for her vegetarian cooking, has influenced generations of home cooks. Madison takes a deeper dive with this memoir, sharing scenes from her childhood, her time as a Zen practitioner, and the years she spent as a chef. She also muses about the importance of food throughout her life and what vegetarianism means to her.  Madison’s writing is transporting and deeply nostalgic, offering a look back at the genesis of the slow food movement, of eating locally, and of course, of vegetarian cooking. — Jade

“Black food is not just one thing. It is an energy. A force.”

In The Rise, Samuelsson honors and explores Black foodways in a unique and powerful way—by weaving discussions about history and culture with recipes created in honor of Black chefs and people he admires. (A profile on New Orleans legend Leah Chase, for example, is followed by a recipe inspired by her gumbo.) The Rise is a joyous celebration of the breadth, depth, and diversity of Black cooks, where everyone’s invited. Don’t miss this fantastic book! — S.B.

Asha Gomez has the uncanny ability to bring different cultures together with care and ease. In her acclaimed cookbook My Two Souths, Gomez combined the cooking traditions of the American South (where she lives) and southern India (her homeland). In her follow-up, I Cook in Color, her influences expand to around the globe. This is a vibrant and exciting collection of recipes, from Japanese Eggplant with Peanut Sauce to Tandoori Masala Crawfish Boil, that will make you want to head right to the kitchen. — S.B.

I am so excited about this new baking book from Kelly Fields, winner of the James Beard Award for outstanding pastry chef. I had the pleasure of eating her baked goods while in New Orleans and they were fantastic. Here she shares her recipes—including seven for biscuits alone!—as well as her best tips and tricks. Fields has a laid-back style, but don’t be fooled: She’s a master in the kitchen. She’ll have you making excellent pies, cakes, cornbread, and cookies in no time. — S.B.

Bring on the noodles! I am hungry and excited to get my hands on these accessible, authentic western Chinese dishes, straight from the recipes of the successful New York establishment, Xi'an Famous Foods. There’s a big hole in my heart (and stomach) because shelter-in-place has kept me from my favorite Bay Area noodle shops, but now I am ready to get cooking to fill that space. Hot-oil handmade noodles, fluffy spicy buns, and decadently crispy wings, yes please! — Tori

Legendary bartender Dale DeGroff is so revered at our house that not only do we refer to him as Uncle Dale, but his previous books, complete with our notations next to his recipes, were quite literally some of the things we grabbed when evacuations loomed during the recent fires. So it goes without saying that we are very excited about this new edition of his highly influential first book. With 100 new recipes and updated photography, The New Craft of the Cocktail is the perfect addition to any cocktail-enthusiast’s bookshelf, no matter their level of experience (or their devotion to the author).  — S.B.

Nadiya Hussain’s recipes (some seen on her new Netflix show, Nadiya’s Time to Eat) are designed to be quick and easy, and Hussain doesn’t shy away from making use of preprepared ingredients, but her work is always centered on whole, healthy food, packed full of flavor. Whether you were charmed by Hussain on the The Great British Baking Show or are just discovering the British halal baker, pick this up for any busy human dreaming of home-cooked meals (especially for yourself or for a family!). — Jocelyn