Cookbooks

In his debut cookbook, chef Jeremy Salamon of Agi’s Counter digs into his family’s Hungarian-Jewish culinary heritage.

Now, you can view—and cook from—these nearly 4,000-year-old ancient Babylonian recipe tablets.

When life gives you Bisquick, make gulab jamun.

Recipes in Arabic cookbooks included everything from rose hips to cinnamon.

Vegan chef George Lee’s new cookbook explores the potential of plant-based foods.

In his debut cookbook, Dan Pashman busts pasta myths alongside delicious, unorthodox recipes.

Paige Lipari, founder of Archestratus, is changing the world one potluck at a time.

Make some room on your bookshelf.

Pastry warships, frogs hopping out of pies, and other spectacles devised by Robert May.

Chef Jon Kung wants you to make spaghetti with lion's head meatballs.

In ‘Holy Food,’ Christina Ward examines how our belief systems end up on the plate.

Clarissa Wei’s debut cookbook celebrates centuries of Taiwanese culture and foodways.

Chef JJ Johnson takes readers on a global culinary tour.

In the early days of unified Italy, Pellegrino Artusi helped forge a national cuisine.

Esther David traveled from the spice port of Cochin to the mountains of Mizoram to record this culinary culture.

In Pennsylvania Dutch Country, African Americans have created a distinct and delicious cuisine.

A conversation with Natasha Pickowicz on cross-cultural inspiration and her upcoming cookbook.

Learning to dine with the dead, eat well in Antarctica, and cook for the end of the world.