Best Cookbooks From Chefs Around The World

Reach for flavours from the furthest corners of the world, from Mexico to Greenwich Village, New York with this delightful and oh-so-giftable cookbooks.

Mezcla: Recipes To Excite By Ixta Belfrage

Described as one of the best cookbooks of the year, and her first solo cookbook Mezcla (Ten Speed Press) by Ixta Belfrage includes more than one 100 bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond. Divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), dishes include cheese on toast with honey and urfa butter; piri piri tofu with crispy orzo; and chicken with pineapple and Nduja. Equally, dishes to spend more time over include, chiles rellenos with salsa roja risotto; sticky coconut rice cake with turmeric tomatoes; and shrimp lasagna with habanero oil.

Via Carota: A Celebration Of Seasonal Cooking From The Beloved Greenwich Village Restaurant By Jody Williams And Rita Sodi With Anna Kovel

A new cookbook from James Beard Award-winning chefs Jody Williams and Rita Sodi, Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant (Knopf) shares the best-of from the destination restaurant. A place for food lovers, celebrities and well-informed travelers, since it first opened in 2014, now amateur chefs and eager foodies alike can now recreate the magic of the Via Carota menu at home with these 140 simple and flavourful recipes. Impeccable Italian fare, with a menu that emphasizes vegetables and seasonal cooking, the restaurant has hosted everyone from the Obamas to Paul McCartney.

Korean American: Food That Tastes Like Home By Eric Kim

With delectable recipes that explore new culinary traditions, Korean American: Food The Tastes Like Home (Clarkson Potter) by New York Times staff writer Eric Kim is playful, poignant, and vulnerable. The son of two Korean immigrants, good has always been central to Eric’s story. From Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one, the book includes delights like Gochujang-buttered radish toast and caramelized-kimchi baked potatoes. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Cocktail Time! Great Advice, Embarrassing Stories And 125 Classic And Original Drinks By Paul Feig

Elegant man-about-town and the director of Bridesmaids, Spy, and A Simple Favor and more, Paul Feig serves up a beautifully designed cocktail and lifestyle guide with hilarious stories from his life. Obsessed with cocktails and cocktail culture, the book is an ode to both great drinks and conversations with friends. Cocktail Time! Great Advice, Embarrassing Stories and 125 Classic and Original Drinks (William Morrow Cookbooks), shows how Paul has made an art and a science out of creating these elegant and festive environments and living his best life. coversing everything from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions, such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, the likes of Charlize Theron, Kerry Washington and Henry Golding, this book has something for everyone.

What’s for Dessert: Simple Recipes for Dessert People By Claire Saffitz

From molten lava cakes to comforting rice pudding to decadent chestnut brownies, Claire Saffitz, the bestselling author of Dessert person has a new cookbook, What’s For Dessert: Simple Recipes for Dessert People (Clarkson Potter). The recipes are designed to be as streamlined and as simple as possible—no stand mixer? No problem! You won’t need one. So whether you’re making a whipped tres leches cake with hazelnuts or the caramel peanut popcorn bars, home cooks will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from bestselling author, Claire.

For the Table: Easy, Adaptable, Crowd-Pleasing Recipes By Anna Stockwell

In For The Table: Easy, Adaptable, Crowd-Pleasing Recipes (Harry N. Abrams), up-and-coming food writer Anna Stockwell provides all the tools needed for bringing back the ritual of hosting memorable yet modern dinner parties. Anna has written a cookbook for a new way of entertaining that’s simpler, better, healthier, and more fun. Organized by season and full of helpful hosting advice, Anna provides accessible and modern menus; each is built around two large platters to pass around the table and includes suggestions for no-recipe side dishes. Dinner parties don’t have to be formal or fussy, or even a lot of work, to be celebratory and gratifying. With its mix of innovative food presentation and old-fashioned, homestyle technique, For the Table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future.

The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook By Hannah Che

When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (Clarkson Potter), through gorgeous photography, stories, and recipes, Hannah replicates all her favourites as meatless alternatives. From blistered dry-fried string beans to sweet and sour tofu to pea shoots braised in a velvety mushroom broth, home chefs traditional dishes with a twist and also recipes that are naturally plant-based.

One: Pot, Pan, Planet: A Greener Way to Cook For You And Your Family: A Cookbook By Anna Jones

Anna Jones blazed the trail of modern and creative vegetable-centered cuisine with her award-winning cookbooks. Now, in her new book, she makes cooking mouthwatering meals simpler and greener than ever before. One: Pot, Pan, Planet: A Greener Way to Cook for you and your Family (Knopf) offers a selection of delectable recipes that are easy to prepare and that keep sustainability at the center of every dish. With over 200 recipes for every occasion—from busy weeknight meals, to weekend feasts, to desserts that promise to delight—these inventive, deeply satisfying dishes will become your new go-to kitchen staples.

Persiana Everyday By Sabrina Ghayour

This all-new collection of more than 100 fuss-free, crowd-pleasing recipes for everyday eating from Sabrina Ghayour is a crowd pleaser. “I don’t think she could write a dull recipe if she tried. Every one an elegantly spiced delight,” wrote Tom Parker Bowles for the cookbook Persiana Everyday (Aster). Designed to ensure maximum flavor with the greatest of ease—including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.

My Asian Kitchen By Jennifer Joyce

Celebrating the classics you know and love, My Asian Kitchen (Murdoch Books) by Jennifer Joyce shows the undiscovered and also includes new modern recipes, such as crispy spiced tofu veggie bowls with ponzu dressing and Asian-inspired desserts, the likes of devil’s food cake with matcha icing and a chilli chocolate nut bark with coconut. Instead of grouping recipes by country, Jennifer has arranged them by style of dish. In the mood for bao, dumplings and wontons? Check out Jennifer’s Dumplings and Buns chapter, which is full of mouth-watering recipes like braised pork belly with spring onions and crushed peanuts bao; chicken and shiitake gyoza with miso lemon dipping sauce; and Thai shumai dumplings. Recipes are simplified, with short cuts where appropriate, but not at the expense of flavour.