Clarice Lam’s Breaking Bao is a striking collection of thoughtfully crafted baked goods that highlights the inventive pastry chef’s love of Asian flavors.
James Beard Award-winning author Alexander Smalls’ The Contemporary African Kitchen collects recipes that span an entire continent filled with innumerable culinary styles and traditions.
Ashleigh Shanti’s excellent, lavishly presented Our South twines the recipes and culture of Black Appalachia with the chef’s own culinary journey.
In their breathtaking new cookbook, mother-daughter team Trudy Crane and Chloé Crane-Leroux prove that vegetables can be colorful works of art.
Every Last Bite is an accessible, practical cookbook that will be welcomed by anyone looking to rein in their food budget and avoid excess waste and energy usage.
Mushroom Gastronomy’s part cookbook, part encyclopedia approach to the ever-fascinating fungus is as educational as it is mouthwatering.
Belly Full is a charming, playful cookbook that uses 11 fundamental ingredients to distill the multifaceted cuisine of the Caribbean.
Appetite for Change collects recipes from the predominantly Black residents of Minneapolis’s Northside community, and shows the positive social power of growing, preparing and enjoying fresh, wholesome food.
Zao Fan collects traditional Chinese breakfast recipes in all their mouthwatering glory.
With its vibrant illustrations, Noodles, Rice, and Everything Spice captures Thai cuisine in such a way that you can almost taste its bold flavors.
Michelle T. King’s Chop Fry Watch Learn is an engrossing biography of famed cookbook author Fu Pei-mei.
Anyone interested in exploring the wild, exciting new frontiers of Korean food will find Koreaworld a fresh delight.
In her memoir, Slow Noodles, Cambodian writer Chantha Nguon survives the terror of the Khmer Rouge and keeps her family recipes intact.
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