“Opening this book feels just like walking into the door of a cooking class at one of the LOK instructors’ homes—immediately welcoming, warm, and personal. Full of recipes and wisdom from the incredible women who run the classes, this book is a treasure trove of storytelling and practical cooking advice.” — Julia Turshen, New York Times bestselling cookbook author
“A collection of culinary wisdom from women all over the world, this beautiful book details the subtle techniques passed down for generations that turn an ordinary meal into a magical one. I will be making every single recipe!” — Mina Stone, author of Cooking for Artists and Lemon, Love & Olive Oil
“A cookbook I’ve been waiting years for—recipes by immigrants to America from all over the world. The breadth, the authenticity, the emotion, the beauty, the flavors, the challenges—unsurpassed.” — Mark Bittman, The Bittman Project
"Years of running this unique school have given birth to one of the most diverse and entertaining cookbooks imaginable." — Booklist (starred review)
"I've been fortunate enough to take several League of Kitchen classes, and nothing beats learning to cook a new-to-you cuisine in someone's home kitchen. But the recipes and photos in the League of Kitchen's stunning cookbook make you feel like you are standing at the stovetop with a spoon in your hand and the teacher by your side. It is truly the next best thing." — Leah Koenig, author of Portico: Cooking and Feasting in Rome's Jewish Kitchen
"This vibrantly written, meticulously designed cookbook provides a warm, welcoming introduction to a fine feast of tasty dishes from around the globe." — Library Journal
"A collection of recipes the instructors have perfected over a lifetime. Full of photos, family stories, and traditions, you can lose yourself in the pages as you would in a novel." — Boston Globe
"This treasure trove of global recipes—rich with cultural context and specific, practical culinary detail—stands it apart from other cookbooks and includes personal stories, family traditions, and secret tips." — Vogue
"These recipes are lovingly detailed...There’s no one better to teach you how to make the very best batch of sauce pâte d’arachide or frijoles negros." — Food & Wine
"It’s a master class in global home cooking via recipes from an extraordinary community of teachers." — Saveur
"Every page of this book has a story I want to hear and a dish I want to make" — Evan Kleinman, KCRW's Good Food
"The cookbook has meticulously assembled ingredients and instructions, walking readers carefully through each step, repeating amounts, specifying the exact dice, and careful about when pot lids are taken off and replaced. It stands in contrast to so many cookbooks that are heavily condensed." — Associated Press
“They cook like grandmas—nonchalant virtuosos, all instinct and muscle memory, the recipes of generations written in their bones.” — Ligaya Mishan, The New York Times Magazine
“The recipes represent a wide range of cuisines, including Afghan, Lebanese, Mexican, Bangladeshi, Greek, Indonesian, Japanese, and more. There are also spotlights on the different instructors who shared their recipes for the book. I was particularly excited to see the profile of and recipes from Damira Inatullaeva, whose Uzbek cooking class I enjoyed immensely last year.” — Megan O. Steintrager, Serious Eats
“Founder of the League of Kitchens, Lisa Kyung Gross and her culinary team of women have gathered, and rigorously tested, the food at the core of their cultures and expertise, previously shared in cooking classes and now preserved in this book.” — Epicurious