Cookbooks

Michael Twitty Koshersoul

For Cookbook Author Michael Twitty, African and Jewish Diaspora Cuisines Share a Crucial Bond

By MICHAEL TWITTY

Cultural Calendar 2022

Cultural Calendar: Where to Go and What to Read in August

By CAITLIN GUNTHER

Cookbook Club Kwame CBC Shrimp Hero

The Ingredient Kwame Onwuachi Can’t Stop Cooking With Is in Your Pantry Right Now

By BENJAMIN KEMPER

Jacques Pepin Heart and Soul Carrot Crepes

Jacques Pépin’s Carrot Crepes Go with Everything—from Leftovers to Weekend Brunch

By STEPHANIE BURT

Braised Green Peas with Egg Yolk

Jacques Pépin Is the Teacher and His Ultimate Apprentice is America

By STEPHANIE BURT

Kashmir Region Mountains

For Chef Romy Gill, the Allure of Kashmir’s Cuisine Was Worth the Epic Journey

lowcountry waterways

This Matriarch of Gullah Geechee Food Has Been Cooking Farm-To-Table For Decades

By AMETHYST GANAWAY

Mooncakes and Milk Bread Cookbook Cover

Mooncakes & Milk Bread Author Kristina Cho Celebrates Chinese-Style Baking

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Wild Game Cookbooks

These 11 Wild Game Cookbooks Will Teach You How To Prep Venison, Boar, and More

By BRIAN PETERSON

Tomato Toast

The Best Tomato Sandwich Isn’t a Sandwich at All

PLEASE TO THE TABLE

This 1990s Cooking Bible is as Relevant as Ever

By BENJAMIN KEMPER

open cookbook with veggies on the cutting board

The SAVEUR Cookbook Club

By SAVEUR EDITORS

Lulu's kitchen

Lulu Peyraud, the Cooking Queen of Provence

SAVEUR: The New Classics Cookbook

SAVEUR: The New Classics Cookbook

By SAVEUR EDITORS

open cookbook with veggies on the cutting board

Our 20 Favorite Cookbooks to Gift This Year

By ANNA HIRSCHORN

Falastin, our Octover-November pick for the SAVEUR Cookbook Club, brings together both traditional and modern Palestinian recipes.

Falastin: Equal Parts Cookbook and Conversation Starter

By BENJAMIN KEMPER

Picpoul de Pinet is the “perfect white T-shirt” of any wine collection.

Fall 2020: Ten Things We Learned from this Season’s Best Books

By CATHERINE TILLMAN WHALEN

Handmade Ramen Noodles

Chef Hugh Amano Explains How To Make Handmade Ramen Noodles

By CATHERINE TILLMAN WHALEN

Hugh Amano and Sarah Becan’s Let’s Make Ramen! is a cookbook in comic book form—the perfect way to demystify everything from the history to the step-by-step preparation of authentic Japanese ramen.

Pow! Boom! Zap! Let’s Make Ramen!

By CATHERINE TILLMAN WHALEN

Dried beans laid out on counter

Bean Eaters Unite! “Cool Beans” Author Joe Yonan on Why He Loves Legumes

By JUDY WITTS-FRANCINI

Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, by Joe Yonan

Let the Music Play: Joe Yonan’s Guide to Minimizing Bean-Induced Flatulence

The New Orleans Kitchen by Justin Devillier with Jamie Feldmar.

10 Things We Learned from the Season’s Best Books

Lemon Tea Cake

Talking With Toni Tipton-Martin about Jubilee: Recipes from Two Centuries of African American Cooking

By KLANCY MILLER

Making jingalov hats—flatbreads filled with greens and herbs.

A New Cookbook Finally Gives Armenian Food Its Due

By BENJAMIN KEMPER

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