Nov 5, 2020
Be transported by this season’s new cookbooks—without ever leaving your kitchen.
For Alvin Cailan, founder of cult-favorite L.A. sandwich shop Eggslut, this cookbook is a love letter to his heritage. Recipes range from advanced—a seven- day process for making lechón—to accessible, like his distinctly American cheeseburger-filled lumpia. With Alexandra Cuerdo. US$35.
Take a train trip across the subcontinent with chef Maneet Chauhan’s guide to regional variations of chaat, the Indian snacks commonly sold at trackside stalls. With co-author Jody Eddy, she serves up steamed dumplings, puffed puchkas stuffed with chutney and potatoes, and other on-the-go eats. US$32.50.
Indonesian-Australian chef Lara Lee draws on her roots to illuminate the breadth of this colorful cuisine. Traveling through the massive archipelago, she learns how to make egg crêpe rolls, an array of sambals, and bakso, the meatball soup beloved by Barack Obama during his childhood years in Jakarta. US$35.
In the Carpathian Mountains, East and West converge on the table. Bucharest-born writer Irina Georgescu shares dishes that combine influences from Turkey and Greece, Hungary and Austria, like ciorbă—a tart, creamy soup—with stuffed zucchini. US$35.
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers From the Eight African Countries That Touch the Indian Ocean
Hawa Hassan, founder of Somali condiments brand Basbaas, ventures into
the kitchens of bibis, Swahili for grandmothers, up and down Africa’s eastern coast. Recipes like Comoran m’tsolola, a coconut-and-fish stew with plantains and yuca, are paired with striking visuals from Kenyan photographer Khadija M. Farah. With Julia Turshen. US$32.50.
Call them gluttons; they call it research. Former food writer Jarrett Wrisley and chef Paolo Vitaletti have spent years eating and drinking their way across Italy to ensure Appia, their Roman trattoria in Bangkok, is as authentic as possible. The Roads to Rome is the tastiest kind of travelogue: a cookbook that pays homage to butchers, fishermen and artisans, and the enduring history of their culinary culture. US$40.
Danish food writer Trine Hahnemann’s Nordic- inflected recipes make a deliciously convincing argument for a plant-based diet. Seasonal dishes—like autumnal cauliflower gratin, or smørrebrød with creamed mushrooms on rye—illuminate the produce of the Scandinavian heartland. US$37.
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread
There’s more than one way to make corn bread. And monkey bread. And even chess pie. In her first cookbook, James Beard Award–winning pastry chef Kelly Fields of Willa Jean, in New Orleans, shows readers the full splendor of Southern baking. With Kate Heddings. US$35.
Xi’an Famous Foods: The Cuisine of Western China, From New York’s Favorite Noodle Shop
In this highly anticipated cookbook, Jason Wang reflects on the humble beginnings of his family’s popular noodle shop. But he also introduces readers to his birthplace of Xi’an— the city that inspired the chain’s most adored dishes, such as biang-biang noodles seared in oil with cumin-spiced lamb. With Jessica K. Chou. Abrams, US$35.
Additional reporting by Jeninne Lee-St. John