American sfoglino : a master class in handmade pasta
by Evan Funke

In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta.

Jubilee : recipes from two centuries of African American cooking
by Toni Tipton-Martin

Drawing from historical texts and rare African-American cookbooks, a collection of 125 recipes takes readers into the world of African-American cuisine made by enslaved master chefs, free caterers and black entrepreneurs and culinary stars that goes far beyond soul food.

The gaijin cookbook : Japanese recipes from a chef, father, eater, and lifelong outsider
by Ivan Orkin

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations.

Maangchi's big book of Korean cooking : from everyday meals to celebration cuisine
by Maangchi

The creator of maangchi.com presents a comprehensive collection of favorite Maangchi recipes, from Korean barbecue to bulgogi, while sharing advice for Buddhist vegan options, hosting parties and Korean-cooking techniques.

Whole food cooking every day : transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar
by Amy Chaplin

The James Beard Award-winning author of a healthy eating cookbook shares her brilliant recipes incorporating whole foods that can transform a diet including Butternut Squash Soup with Toasted Hazelnut Milk and Sautéed Root Vegetables with Parsley, Poppy Seeds and Lemon.

Pastry love : a baker's journal of favorite recipes
by Joanne Chang

An award-winning baker presents 125 of her favorite recipes—such as Strawberry Slab Pie, Mocha Chip Cookies and Malted Chocolate Cake—as well as lessons and techniques for both experienced bakers and beginners.

Nothing fancy : unfussy food for having people over
by Alison Roman

Bringing her signature laid-back, approachable style to the table, a social media superstar and newly minted New York Times columnist presents 150 recipes that are high on “wow” factors and low on effort.

Sababa : fresh, sunny flavors from my Israeli kitchen
by Adeena Sussman

An American food writer and expatriate living in Tel Aviv presents 125 recipes from Israel, including Freekeh and Roasted Grape Salad, Crudo with Cherries and Squeezed Tomatoes, Schug Marinated Lamb Chops and Tahini Caramel Tart.

The food of Sichuan
by Fuchsia Dunlop

Twenty years after the publication of her groundbreaking cookbook, Land of Plenty, the author returns to Sichuan and adds over 70 new, regional recipes for home cooks, including Mapo Tofu, Twice- Cooked Pork and Gong Bao Chicken.

Cannelle et Vanille : nourishing, gluten-free recipes for every meal and mood
by Aran Goyoaga

From the James Beard-recognized creator of Cannelle et Vanille—lauded by everyone from Bon Appétit to Heidi Swanson—comes 100 gluten-free recipes that show us how to bring more joy and mindfulness to the kitchen, and connection around the table, through family-friendly meals that are satisfying, yet decidedly unfussy. Filled with Aran’s gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers and flatware.

Bread on the table : recipes for making and enjoying Europe's most beloved breads
by David Norman

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pa^te , to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

The Foxfire Book of Appalachian Cookery
by T. J. Smith

From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed.