Fall always floods our bookshelves with more phenomenal cookbooks than we can count. Many of them are arduously researched, tested, re-tested, and artfully written, so it can be nearly impossible to pick just a few. So instead of compiling a list of books we’re obsessed with, we picked a few that delved deeper into a specific area of cooking, expanding our knowledge in the kitchen beyond the basics. From Lillie O’Brien’s ode to jams, jellies and all things seasonal to Sonal Ved’s tome of 500 recipes spanning beautiful and fragrant dishes across India, these books have expanded our culinary repertoire and changed how we approach cooking.
<a href='https://amzn.to/2PwFrNF' rel='nofollow' title=''>Five Seasons of Jam</a> by Lillie O’Brien
<a href='https://amzn.to/2Jzt261' rel='nofollow' title=''>Chicken and Charcoal: Yakitori, Yardbird, Hong Kong</a> by Matt Abergel
<a href='https://amzn.to/2qnx0py' rel='nofollow' title=''>Korean Home Cooking: Classic and Modern Recipes</a> by Sohui Kim
<a href='https://amzn.to/2DgQpRq' rel='nofollow' title=''>Cooking in Iran: Regional Recipes and Kitchen Secrets</a> by Najmieh Batmanglij
<a href='https://amzn.to/2Qc1Qg9' rel='nofollow' title=''>Israeli Soul</a> by Michael Solomonov and Steven Cook
<a href='https://amzn.to/2AHMPxo' rel='nofollow' title=''>The Food of Northern Thailand</a> by Austin Bush