While there’s a wealth of insanely delicious recipes available on the web, there’s something special about making a recipe from a real cookbook. Here’s a glimpse into some of the newest cookbooks the Kitchen Critic team has been whipping up meals from lately:
Night + Market by Kris Yenbamroong
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle.
Eating Out Loud by Eden Grinshpan
Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide.
East by Meera Sodha
Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you’re vegan, vegetarian, or simply want to eat less meat. This cookbook is a collaboration between Meera Sodha and the East and South East Asian home cooks and gourmet chefs who inspired her along the way.
Mixtape Potluck by Questlove
Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians to bring along their favorite recipes. The result is not only an entertaining cookbook, but also a collection of Questlove’s musical commentaries and an illustration of the creative relationship between music and food.
Six Seasons by Joshua McFadden
Joshua McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat.
Indian-Ish by Priya Krishna
A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking. This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s cooking—a trove of one-of-a-kind dishes that are easy to make, clever, and packed with flavor.
Jew-Ish by Jake Cohen
In his stunning debut cookbook Jew-ish, food writer Jake Cohen reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers.
Pizza Camp by Joe Beddia
Pizza Camp is the ultimate guide to achieving pizza nirvana at home. Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. Beddia takes you through the pizza-making process, teaching the foundation for making dangerously addictive pies.
Vegetable Kingdom by Bryant Terry
Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
Bitter Honey by Letitia Clark
Seasoned chef Letitia Clark invites us into her home in Sardinia, where cooking reflects life: it is a relaxed affair and there is no sense of urgency. The recipes in this book don’t take long to make, but they invite you to slow down and nourish yourself with food, friends, and family.
Comida Mexicana by Rosa Cienfuegos
Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico’s most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region has its favorite dish and a story to tell.
Pie For Everyone by Petra Paredez
Petra Paredez shares her personal repertoire of baking techniques that have made her pie shops New York staples. This cookbook teaches you everything you need to know to recreate Petee’s shockingly delicious pies in your own kitchen, with step-by-step guidance.
