From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures

Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy. -Sam Sifton, New York Times Book Review

The only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

Delicious, simple, family recipes from around the world from the instructors of League of Kitchens-the innovative and widely acclaimed cooking school in New York City.

Founded in 2014 by Lisa Kyung Gross, the daughter of a Korean immigrant and a Jewish New Yorker, League of Kitchens is a unique cooking school that empowers immigrant women to share culinary expertise and culture through hands-on cooking workshops, both in their homes and online. The instructors pass on their knowledge, skills, recipes, and most importantly, their secrets for how to cook with love. At its heart, League of Kitchens is a celebration of the invaluable contributions of immigrants to our food culture and society.

Now, with The League of Kitchens Cookbook, you can bring these exceptional classes into your own home kitchen. This visually stunning cookbook features favorite family recipes that have been honed and perfected over the years and passed down through the generations: recipes from Mexico, Indonesia, Bangladesh, Burkina Faso, Ukraine, Greece, Afghanistan, India, Argentina, Japan, Uzbekistan, Lebanon, Iran, and Nepal. Each recipe goes beyond mere ingredients and instruction; it's enriched with personal stories, cultural and family traditions, and the secret tips, tricks, and tiny details that elevate a dish from good to extraordinary--those little nuances that make something uniquely amazing and delicious.

Organized by food category--Chicken, Vegetables, Seafood, Salads, etc.-- the book highlights the tried and true everyday recipes that League of Kitchens instructors cook for their families and friends. From Greek Roasted Chicken and Potatoes with Lemon and Oregano to Uzbek Mung Bean Soup with Rice, Fresh Herbs, and Dried Apricots; from Lebanese Salad with Pomegranate Molasses to Indonesian Corn Fritters with Shrimp, every page is an invitation to explore new flavors, master new cooking techniques, and to discover the heartfelt stories behind the recipes. The recipes are simple yet captivating, focusing on nourishing, affordable ingredients that embody the values of seasonality and freshness that are central to every traditional kitchen across the globe.

The League of Kitchens Cookbook is a testament to the power of food to bring people together, to bridge cultural divides, and to enrich our lives in unimagined ways. It doesn't just show you how to cook--it shows you how to bring the world to your plate.

Third Culture Cooking is American Cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents' homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.

The food that author Zaynab Issa cooks--inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels--is packed with unique and flavorful riffs.

Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon's, Baskin Robbins-inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays' delights that will make you want to stay in.

To complete the collection, Zaynab looked to her primary inspiration, the women who've fed her, and meticulously recorded her favorite traditional dishes from each of them.

Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook--one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry.

The book includes sections like Set Yourself Up for Success, which outlines Zaynab's essential kitchen tools and ingredients, On Food & Feelings to guide the reader through cooking based on their mood, and Host with the Most featuring suggested menus and Zaynab's method for executing any organized dinner. Finally, look to Eating with Your Eyes for her philosophy on serving beautiful food.

For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so.

Recipes include:

• French Onion Ramen
• Samosas Two Ways
• Chocolate Cake with Chai Buttercream
• Farzana's Biryani
• Thai-Style Crispy Salmon
• Steak Sandwich with Date Chutney
• Tandoori Tacos
• Baklava Granola
• Banana Cake with Tahini Fudge
• Chicken Kitchri
• and many more!

Food & Wine Best Book of the Summer

Epicurious Best New Summer Cookbook

Forbes Best Cookbook of the Summer

Readworthy Best New Cookbook

Book Riot Best New Nonfiction Book

Library Journal Best Book of the Year

In this dazzling debut, Marisel Salazar combines years of research and travel to bring you a diverse array of delectable, modern foods shaped by diaspora and migration. Start your day with San Antonio Migas or Guava Cream Cheese Cinnamon Rolls and snack on a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli. Feast on Cuban Pizza or Arkansas Tamales, indulge in a slice of Plantain Upside Down Cake or Fried Ice Cream, and kick back with a Oaxaca Old-Fashioned or a Texas Margarita. Recipes appear in meal order, helpfully organized by cook and prep times. Gorgeous, joyful photography brings the food vibrantly to life, while easy-to-follow, step-by-step shots guide you through making Pan Cubano, creating Rainbow Tortillas, wrapping tamales, and more. Latin-ish unites cultures and cuisines in a first-of-its-kind cookbook of uniquely American dishes teeming with flavor that will have you coming back for más, por favor!

Julia Rothman starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes-and what we dip them in.

Award-winning food journalist Rachel Wharton lends her expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings.

Also available in Julia Rothman's Anatomy series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, Farm Anatomy and Wildlife Anatomy.

Master Your Crock Pot and Impress Your Whole Family with 600 Easy and Delicious Recipes

You will be amazed at how easy it is to cook your favorite dishes with the Crock Pot

Being busy does not give you the right to eat out at night. While eating out is convenient, you are not sure that the food that you are eating contains healthy ingredients. The thing is that you can eat delicious and healthy meals despite your busy schedule if you have a crockpot.

You don't need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Crock Pot, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day.

This Cookbook consists of fresh and foolproof top 600 delicious recipes under various chapters such as:

Breakfast Recipes

Seafood Recipes

Chicken and Poultry Recipes

Pork Recipes

Beef and Lamb Recipes

Vegetables Recipes

Soup Recipes

More and more

With this cookbook, you will soon make the best dishes ever and you will impress everyone around you with your home cooked meals

What are you waiting for?

Get your copy now and Enjoy hassle-free cooking with your Crock Pot...

Monasteries, temples, mosques, and synagogues have long been centers of culinary innovation. No mere relics of the past, they reflect our modern world and are as dynamic and fundamental to our society as they ever were.

Granted rare access to closely guarded religious sanctuaries, Jody Eddy demonstrates how the monastic culinary philosophy can be adopted by any home cook or professional chef interested in integrating sustainable, time-honored cooking practices into their daily lives. Her 100 recipes include dumplings (momos) inspired by the cooking of monks at Thikse, a Buddhist temple in Ladakh, India, nestled in the Himalayas. From Kylemore Abbey, in Connemara, Ireland, she brings instructions for cooking Lamb Burgers with Creamy Red Cabbage Slaw and Rosemary Aioli as the nuns do, with enough leftover sauce to drizzle over smoked salmon bagels the next day. From a Jewish community in Brooklyn, New York, come time-tested kosher recipes, including Potato Kugel and Matzo Ball Soup. Ginger and Ginkgo Nut Stuffed Cabbage Rolls illustrate Zen Buddhist cooking from Eihei-ji in Japan. In Morocco, she finds a Sufi chicken and olive tajine recipe that makes for a perfect dinner. And for dessert, Panellets (tiny sugar-and-almond cookies), courtesy of an 1100-year-old Spanish monastery.

A global story of cooking across communities, Elysian Kitchens contributes to the most important conversations taking place in the food world today by examining a gastronomic heritage that has until now been virtually unexplored. This is a cookbook for anyone eager to discover the traditions of magnificently beautiful, endlessly compelling places that embody the wisdom of the ages and offer the promise of a more optimistic and sustainable future.

Unleash a world of flavors in one dish with 100+ unbowlievable recipes.

After a long day, all you want is a comforting meal that comes together effortlessly. Bowls is a collection of more than 100 healthy-yet-heartening recipes that are easy to prepare and help you recharge in a hurry. Plucking beloved preparations from cuisines across the globe, these dishes soothe every craving--whether it be a light and nourishing bowl built around local vegetables, a bowl of noodles in a revitalizing broth, or a bright, boldly flavored bowl that transports you to the tropics.

Inside You'll Find:

• Vegetarian and vegan bowls
• Easy-to-make ramen bowls
• Rice bowls that cut down on waste and make the most of your leftovers
• Protein-packed meals that will provide energy throughout the day
• Recipes that are easy to adjust based on the size of the crowd

In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.

For Mandy Lee, moving from New York to Beijing for her husband's work wasn't an exotic adventure--it was an ordeal. Growing increasingly exasperated with China's stifling political climate, its infuriating bureaucracy, and its choking pollution, she began an unapologetically angry food blog, LadyandPups.com, to keep herself from going mad.

Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she's lived. This entertaining and unusual cookbook is the story of how escapism cooking--using the kitchen as a refuge and ultimately creating delicious and satisfying meals--helped her crawl out of her expat limbo.

Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:

For Getting Out of Bed
Poached Eggs with Miso-Browned Butter Hollandaise
Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey

For Slurping
Buffalo Fried Chicken Ramen
Crab Bisque Tsukemen

For a Crowd
Cumin Lamb Rib Burger
Italian Meatballs in Taiwanese Rouzao Sauce

For Snacking
Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt
Spicy Chickpea Poppers

For Sweets
Mochi with Peanut Brown Sugar and Ice Cream
Recycled Nuts and Caramel Apple Cake

Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.

Along with hopes and dreams, immigrants have brought valuable gifts: recipes and ancestral knowledge that has transformed the way America eats. Imagine an America without pizza or pad Thai, hummus or hot dogs, sushi or strudel--for most people, it wouldn't taste much like America at all.

In these times of troubling anti-immigrant rhetoric and vilification, The Immigrant Cookbook: Recipes that Make America Great offers a celebration of the many immigrant communities that have contributed to America's vibrant food culture, and uplifts the experiences of it's culinary innovators. This beautifully photographed cookbook features appetizers, entrees, and desserts--some familiar favorites, some likely to be new encounters--by renowned American chefs from Africa, Asia, Latin America, the Middle East, and Europe.

I intend for this book to be your first step of many in decolonizing your plate, exploring your own cultural roots around food, welcoming heritage and traditional ways of eating into your home, and discovering the amazing flavors from cultures around the world.--Maya Feller, from the Introduction

The typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave us uninspired. There's a more delicious way to eat sustainably and healthfully: by getting back to flavorful traditional cooking methods from cultures around the world, including the Caribbean, South America, Africa, the Mediterranean, and Asia.

Registered dietitian and nutritionist Maya Feller is known for her approachable, real-food-based solutions to making informed food choices that support health and longevity. In this deeply personal cookbook inspired by Maya's childhood visits to her grandparents in Trinidad and Tobago and her family's annual trips to the Caribbean and western Africa, she highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients. Maya shares realistic ways to think about how we relate to food, along with nutrition tips, plant-based substitutions, and meals that can be made in thirty minutes or less. She makes it easy to enjoy the vibrant flavors of your favorite cuisine with over eighty recipes for any meal of the day, including:

- Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa
- Salted Cod from Trinidad & Tobago
- Mezze: Cucumber Za'atar Salad, Olive Oil Labneh, and Olives from Lebanon
- Pad See Ew with Chicken from Thailand
- Cajun Gumbo from the American South
- Pao de Queijo (Brazilian Cheese Bread) from Brazil

Featuring mouthwatering photography and insightful reflections on the evolution of global cuisines, Eating from Our Roots offers an inclusive and diverse way to think about healthy eating and celebrates nourishing, flavorful dishes and the cultures they come from.

Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations.

Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen.

With beautiful photography of the food, people, and landscapes of North Macedonia, this cookbook captures the country's essence and belongs on the kitchen shelf of every food lover.

Culinary journeys from around the globe: recipes and stories from immigrants to the United States

Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. Kitchens of Hope brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens.

With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, Kitchens of Hope features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book.

Structured around the contributors' personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the Kitchens of Hope table.

Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant.

In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.

Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this beautiful cookbook. Author Liz Crain offers up beloved staples--with easy, step-by-step instructions for dumpling skins and fillings--and regional favorites, including:

Classics:
- Chinese soup dumplings and shumai
- Japanese gyoza
- Eastern European pierogi
- Italian goat cheese arrabbiata

Regional:
- Northwest American morel sherry cream
- Cincinnati Chili
- Shrimp & Grits
- Nettle & Caramelized Onions
- Bananas Foster

With 40 recipes, full-color photographs--plus vegan, gluten-free, and kid-friendly options--Dumplings Equals Love is the perfect gift for the foodie or home cook in your life.

This is such a beautiful and joyful book!--NIGELLA LAWSON

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Independent
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Delish, Epicurious

MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage--loved for her inventive ingredient combinations--shares her favorite mezcla of flavors. Helpfully 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), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil.

Creative, colorful, and always delicious, this is food for every day and every occasion.

Prepare to be guided by Dr. Carlton, a culinary maestro, as he unravels the secrets of seasoning with salt, the richness of fat, the brightness of acid, and the transformative power of heat. This book is not merely a collection of recipes; it's an initiation into the art of confident and creative cooking.

Picture a kitchen where experimentation is encouraged, creativity is celebrated, and each dish is a masterpiece. Dr. Carlton's expert guidance on salt, fat, acid, and heat transforms cooking into an art form, making this cookbook your trusted mentor. Let the vibrant visuals, carefully illustrating each step of the culinary journey, inspire and guide you to culinary excellence.

Indulge in a diverse array of recipes that transcend boundaries, catering to every palate, dietary preference, and skill level. The allure of this book isn't just in its recipes; it's in the promise of culinary mastery, global exploration, and the joy of creating balanced, feel-good meals.

Envision the excitement of experimenting with global flavors, from the aromatic spices of the Mediterranean to the bold, umami-rich inspirations of Asia. Dr. Carlton invites you to master essential culinary techniques, allowing you to go beyond the basics and become a culinary virtuoso in your own kitchen.

This cookbook is your ticket to a kitchen transformed into a haven of creativity, where each meal becomes a symphony of flavors. It's not just about cooking; it's about seizing the opportunity to redefine your relationship with food. The call to action is more than an invitation; it's a challenge to elevate your culinary skills, explore new tastes, and turn your kitchen into a canvas for your creative expression.

The 'Salt, Fat, Acid, and Heat Cookbook for Beginners' & Adult is a proclamation of culinary empowerment, a call to embrace the extraordinary in your kitchen. Don't just read recipes; savor the difference, dance with flavors, and let the joy of cooking redefine your life. Seize the opportunity now, and let your culinary adventure begin!

Embark on an unforgettable culinary adventure: Take a delicious trip around the globe and discover some of the best recipes from every continent. From tacos to tagine and pot stickers to paella, you'll find that cooking is the best way to travel!

• Recipes are arranged in chapters by continent: North America, South America, Europe, Africa, Asia and Australia.
• You'll get local specialties from around the world for breakfasts, dinners, snacks, sides, soups, desserts and more.
• Try Fried Green Tomatoes from the USA and Shredded Beef Tacos from Mexico.
• Arepas from South America.
• Classic Pesto Linguine from Italy, Lamb and Mint Hand Pies from Ireland and Chocolate Macarons from France.
• Peri-Peri Chicken from Africa.
• Donburi from Japan and Butter Chicken from India.
• Mushroom and Kale Slice and Tangy Barbecued Lamb from Australia.
• Every recipe is accompanied by a color photo.
• Hardcover, 192 pages.

Celebrating the universal joy of chicken soup.

This is a celebration of one of the most widely interpreted, and beloved dishes the world over. With more than 100 recipes dedicated to this one special, often humble, meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance, but also a cure-all and the ultimate expression of love.

With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world's favorite soup.