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10 items

• Sobremesa

  Tasty Mexican Recipes for Every Day

  Villasuso, Susana,

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  Literally meaning "upon the table," sobremesa is the practice of staying at the table after dinner to relax with your friends and family. Drawing inspiration from her mother and grandmother, author Susana Villasuso aims to blend authenticity and…Read moreRead more of this annotation

• Bread and Roses

  100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals

  Wilde, Rose,

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  In her debut cookbook, Rose Wilde invites us to expand our tastes and pantries through her global exploration of ingredients and grains. From einkorn and millet to buckwheat and beyond, Bread and Roses is a playful and experimental journey in…Read moreRead more of this annotation

• Something From Nothing

  Roman, Alison,

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  In her follow up to Sweet Enough, New York Times Cooking contributor Alison Roman bestows home cooks with simple recipes leveraging pantry staples.

• Bayrūt

  the Cookbook : Recipes From the Heart of a Lebanese City Kitchen

  Assaad, Hisham,

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  Encompassing traditional and modern fare alike, Hisham Assaad invites us on a culinary journey through the rich history of Beirut, Lebanon's capital city.

• Boustany

  a Celebration of Vegetables From My Palestine

  Tamimi, Sami,

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  James Beard Award-winning author Sami Tamimi shares stories of Palestinian food and culture in Boustany, meaning "my garden" in Arabic. From harvest to preservation to table, explore over 100 vegetarian recipes in celebration of Palestinian heritage…Read moreRead more of this annotation

• Mister Jiu's in Chinatown

  Recipes and Stories From the Birthplace of Chinese American Food

  Jew, Brandon, 1979-

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  Chinese-American cuisine was born in San Francisco in the years of the Gold Rush from Chinese laborers who adapted recipes to suit the tastes of American patrons. Located in San Francisco's historic Chinatown, Michelin starred restaurant Mister…Read moreRead more of this annotation

• Soul

  a Chef's Culinary Evolution in 150 Recipes

  Richards, Todd (Chef),

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  Discover soul staples and riffs on classics in James Beard Award-nominated Chef Todd Richards' Soul. Richards defies expectations of soul traditions, transforming dishes with inventive flair to produce fresh, creative recipes, including collard…Read moreRead more of this annotation

• Bress 'n' Nyam

  Gullah Geechee Recipes From a Sixth-generation Farmer

  Raiford, Matthew,

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  Hailing from the coastal South, the Gullah people's ancestry stems predominantly from Central and West African nations. Sixth-generation Gullah Geechee farmer Matthew Raiford invites us to bress 'n' nyam—bless and eat dishes that honor family…Read moreRead more of this annotation

• Made in Taiwan

  Recipes and Stories From the Island Nation

  Wei, Clarissa,

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  Taiwanese cuisine is frequently misunderstood and miscategorized as Chinese. Author Clarissa Wei tackles the conflation of Taiwanese and Chinese cultures and celebrates modern Taiwanese cooking in its own right.

• That Noodle Life

  Soulful, Savory, Spicy, Slurpy

  Le, Mike,

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  Featuring 75 playful recipes, That Noodle Life transforms the humble pantry staple with creativity and zest. Food bloggers Mike and Stephanie Le fuse Italian and Asian cuisines to deliver impactful dishes across various skill levels and time…Read moreRead more of this annotation