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Korean American: Food That Tastes Like Home

Eric Kim (Clarkson Potter)

New York Times food writer Kim embraces his Korean heritage and Atlanta upbringing in this heartfelt debut that marries bold flavors with cherished traditions. The recipes, which include steak dishes finished with a hot coating of gochujang butter, and baked goods bursting with fruit, offer a myriad of must-try delights.


Mission Vegan: Wildly Delicious Food for Everyone

Danny Bowien, with JJ Goode (Ecco)

In this innovative collection of vegan offerings, Bowien, cofounder of New York and San Francisco’s Mission Chinese restaurants, showcases a wide range of flavors, colors, and creative techniques that reflect Asian influences and his culinary curiosity. From spicy dishes such as army stew to sweet desserts, these delectable creations never fail to entice.


Please Wait to Be Tasted: The Lil’ Deb’s Oasis Cookbook

Carla Kaya Perez-Gallardo, Hannah Black, and Wheeler (Princeton Architectural)

There’s no shortage of tantalizing, cross-cultural flavor combinations to fire up the senses in this playful collection from the founders of the acclaimed restaurant in Hudson, N.Y. Provocative photos and cheeky flourishes abound, but the authors always approach their recipes with precision, inspiration, and experimentation.


Turkey and the Wolf: Flavor Trippin’ in New Orleans

Mason Hereford, with JJ Goode (Ten Speed)

Hereford, owner of beloved New Orleans sandwich shop Turkey and the Wolf, serves up a bevy of larger-than-life Southern food in his brassy debut. Gluttonous, butter-soaked bombshells and mouthwatering meat dishes abound, which will appeal to those who like their meals to be as indulgent as they are adventurous.


The Wok: Recipes and Techniques

J. Kenji López-Alt (Norton)

This studious and expansive reassessment of the ways and whys of cooking with a wok from New York Times contributor López-Alt mixes culinary cultural history, instruction, and flat-out delicious recipes. Packed with sage advice, step-by-step photos, and informative asides, it’s the definitive guide to getting the most out of the kitchen stalwart and will enlighten home cooks, whether they want to master basic techniques or turn out restaurant-quality meals.


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