01

Black Sea, charming exotic flavor

Black Sea: Dispatches and Recipes

Caroline Eden

“On a map, the Black Sea looks like a lake.” This is from Caroline Eden’s latest cookbook, Black Sea: Dispatches and Recipes beginning. In this book, she describes her food experiences from Odessa on the Black Sea, Istanbul to Trabzon.

Eden says she is a "writer who loves food, not a cook," so the recipes are not complicated but offer unique flavor experiences. This book is elegant, flowing, and as captivating as the Black Sea itself—capturing your attention and imagination throughout the entire journey.

02

Italian vegetable dishes

Vegetables all'Italiana

Anna del Conti

Italian cooking has always placed great emphasis on cooking and eating vegetables, and gourmet Anna del Conte agrees. You'll want to be in the kitchen with her—her honesty is refreshing, whether she's telling you that cooking times are just an estimate or that crunchy green beans are "a fad I hate."

All-Vegetable Italian is Conti’s newest recipe. Born out of an Italian respect for simplicity and clarity, this book gives a list of vegetable recipes from A (aglio, garlic) to Z (zucchina, zucchini), perfect for soups, pastas, salads, toast, and more ready to eat. The food recommendations are various and very doable. Like Conte's other cookbooks, this may become a classic.

03

An Indian Immigrant’s Mixed Food

Season: Big Flavors, Beautiful Food

Nick Sharma

“I am an immigrant and I tell my story through food,” writes Nik Sharma in his new book season. The recipes are inspired by his life and memories in the two worlds of India and the United States. From India to California via the American South, he shares a range of ingredients, cooking methods and flavors that are presented in a familiar way. And come together in completely unexpected ways.

Few books offer home cooks a new way of cooking and thinking about flavor with as much clarity and warmth as The Food of Nick Sharma, his food blog The Brown Table (A Brown Table) is an award-winning product. The new book includes 100 fun recipes, as well as 270 photos.

04

The best demonstration of eating a peach

How to Eat a Peach:

Menus, Stories and Places

Diana Henry

Yes, we can find more recipes online than we can make in a lifetime. But one of the reasons we keep buying cookbooks is because of the stories. When Diana Henry was 16, she started writing down in a notebook the foods she wanted to cook. She kept that notebook for several years. In the new book "How to Eat a Peach: Menus, Stories and Places", the core of the story. Each chapter has a strange name, a full menu, and a story.

This chapter of "If You're Going to San Francisco" was inspired by legendary California chef Alice Waters. In the chapter "Spring Summer," Diana Henry teaches us how to eat peaches. The simplicity and elegance of this book inspires, with seasonal, thoughtful recipes that add a touch of ritual to simple meals.

05

Cooking techniques that draw inferences from one example to other cases

Lateral Cooking

Nikki Segnit

Ni Niki Segnit's Lateral Cooking is based on a very simple idea - if you can learn some basic cooking methods, then you can cook "by analogy" and adapt to the seasons, Adjust them with what's in the fridge or what you want to eat tonight.

In this 12-chapter book, Seignet introduces a variety of cooking including bread, custard and pastry, telling it all with a touch of dark humor. But it's her humor, stories and thoughtful research, along with the beautiful design, that make this book so much more than just a cookbook.