Have yourself a tasty little New Year
The best cookbooks of the year will take you around the world
From a deep dive into Vietnam’s national dish to a gastronomic trip through the Caucasus, some of the year’s best cookbooks explore culinary heritage. Here are seven wanderlust-inspiring titles to make 2018 your tastiest year yet.
Vibrant India By Chitra Agrawal Ten Speed Press 224 pp; $33.99
Chef Chitra Agrawal takes readers to the South Indian city of Bangalore in her first cookbook, Vibrant India. She delves into the vegetarian cuisine of her mother’s hometown, and shares adaptations of time- honoured family recipes. Founder of the awardwinning condiment company Brooklyn Delhi, Agrawal is also an experienced culinary instructor, which comes through in her accessible approach. From masala dosas ( potato- filled rice and lentil crepes) with coconut chutney and huli ( a spicy lentil and vegetable stew) to lemon peanut rice with raita and a hot Meyer lemon pickle, her dishes are light, fresh and flavourful.
Istanbul and Beyond By Robyn Eckhardt Houghton Mifflin Harcourt 352 pp; $50
When journalist Robyn Eckhardt ( creator of the blog Eating Asia) first visited Turkey, she expected a cuisine dominated by kebabs, small plates and baklava. Now, after nearly two decades of discovery, she has an entirely different perspective on its depth and diversity. In Istanbul and Beyond, Eckhardt documents the Middle Eastern country’s rich culinary heritage, sumptuously photographed by her husband, David Hagerman. They begin in Turkey’s cultural capital and move out from there, showcasing regional specialties from home cooks, bakers, chefs, farmers and fishermen.
Bangkok By Leela Punyaratabandhu Ten Speed Press 368 pp; $47
Born- and- bred Bangkokian Leela Punyaratabandhu offers a faithful portrait of one of the world’s greatest food cities. In her second cookbook, Bangkok, the Thaicooking expert presents more than 120 recipes that reflect how residents of the Thai capital eat today. Punyaratabandhu touches on street- food favourites such as chicken curry puffs and grilled pork on skewers, historic dishes like watermelon with fish dip and homecooking classics such as rice in f l ower- scented water, a.k.a. khao chae.
The Palestinian Table By Reem Kassis Phaidon 256 pp; $54.95
In The Palestinian Table, cook and author Reem Kassis wrote about a subject close to her heart – her family, culture and food. The region is all too often defined by conflict; in revealing its generous culinary tradition, Kassis extends “a truer narrative about Palestinians.” The nearly 150 recipes are the next best thing to sharing a table with her family, she says. The collection features anecdotes, local histories and the cultural context of traditional dishes, from maqlubeh ( flipped over chicken and vegetable rice) to ka’ak (Jerusalem sesame bagels).
Kaukasis By Olia Hercules Weldon Owen 240 pp; $45
London- based Ukrainian chef Olia Hercules followed up her first book Mamushka ( 2015) with a gastronomic exploration of t he Caucasus. In Kaukasis, Hercules takes readers on a journey through the region, which straddles Europe and Asia and lies between the Black and Caspian Seas. Through stories and more than 100 recipes, she celebrates the culinary heritage of Georgia, Azerbaijan and beyond. European and Middle Eastern ingredients combine in dishes such as mint adjika; plov with pumpkin, chestnut and walnut; and Armenian Cognac profiteroles.
The Sportsman By Stephen Harris Phaidon 256 pp; $59.95
Stephen Harris’s Michelinstarred pub – The Sportsman in Seasalter, Kent (South East England) – has been named Britain’s best restaurant for two years running. The selftaught chef ’s debut cookbook, also called The Sportsman, showcases the remarkable seaside fare he’s famous for. From establishing a foundation in the basics – homemade bacon, salt, butter and soda bread – to homey roast pork belly with apple sauce and elegant brill braised in vin jaune, Harris’s recipes communicate a strong sense of place and highlight his unique approach to regional British cuisine.
The Pho Cookbook By Andrea Nguyen Ten Speed Press 168 pp; $29
Vietnamese cooking expert Andrea Nguyen dove deep into the history and cultural significance of her native land’s national dish. In The Pho Cookbook, she takes a comprehensive look at the beloved noodle soup, offering recipes that suit a range of comfort levels. Core recipes include quick versions of chicken, vegetarian and beef pho; and “old- school stunners” such as the Saigonstyle beef pho that Nguyen grew up with. The collection is complete with recipes for toppings, garnishes and sauces; sidekicks such as Vietnamese coffee; and dishes incorporating wide rice noodles, which are also called pho.