In Alan Bergo’s The Forager Chef’s Book of Flora, wild plants are reintroduced to the home kitchen to diversify the palate, pantry, and practice of cooking. An experienced chef who is passionate about food research and recipe... Read More

Steven Raichlen’s "How to Grill Vegetables" is an instant classic that brims with imaginative treatments of fruits and veggies, whose natural sugars reach “supernatural sweetness” when altered with smoke and fire. Plant ingredients... Read More

Mother–daughter pair Kirsten and Mandy Dixon manages a set of family businesses in Alaska, including two lodges, a café, and a cooking school. Their cookbook, "Living Within the Wild", collects rustic yet elegant recipes that serve as... Read More

Anas Atassi’s inviting cookbook is named after a spice that is one of two keys to Syrian cuisine. The other indispensable element, Atassi contends, is figurative: “nafas,” which literally means breath, but also connotes “the art... Read More

Compiling recipes from refugee chefs of scattered origins, "The Kitchen without Borders" is a bridge-building cookbook. The catering company Eat Offbeat began in 2015, with the award of a seed grant from Columbia University to sister and... Read More

Southern culinary historian and chef Michael W. Twitty’s "Rice" celebrates a global and Southern staple with recipes rooted in tradition and tweaked to meet the times. Rice, Twitty notes, “changes outfits well to suit the party.”... Read More

Informed by Kaiseki cuisine and Zen Buddhism, Malte Härtig’s "Vegan Recipes from Japan" is an elegant cookbook that reveres cooking rituals. Härtig writes: “Cooking with love. That’s the essence.” For him, minimalism is key in... Read More

Accomplished chef Trevor Lui shares delectable, Asian-inspired recipes in his inventive "The Double Happiness Cookbook". These recipes, which break the bounds of cuisine and culture, begin with Lui’s story. He grew up as a... Read More