Not comfortable traveling too far from home or flying to a faraway destination?
There are ways you can get your travel fix through the flavourful food you knock up at home with cookbooks featuring international cuisines. Here are some recent cookbooks
available with your Livingston Library card that will add colour, vibrance and flavour from different parts of the world into your cooking.
Bavel : Modern Recipes Inspired By The Middle East by Ori Menashe
From the most sought-after dinner reservation in Los Angeles comes the dishes and stories behind the wildly popular Bavel restaurant, with recipes celebrating the diversity and variety of Middle Eastern cuisines.
Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive.
Lee shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes – ranging from mild to fiery – that are undoubtedly the heart and soul of every meal.
Cook Real Hawaiʻi by Sheldon Simeon
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.
In this exclusive collection, Instagram sensations Greg and Rebecca of @DEVOURPOWER share the authentic, secret recipes of New York City’s most craveable foods. Millions of food lovers have watched with envy as Greg and Rebecca devour jaw droppingly decadent burgers, burritos, nachos, pasta, pizza pies and more.
Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.
Eat, Habibi, Eat! : Fresh Recipes For Modern Egyptian Cooking by Shahir Massoud
Discover innovative, flavour-packed recipes for Middle Eastern dishes, inspired by author Shahir Massoud’s Egyptian upbringing. From home-friendly adaptations of street foods and casual everyday staples, to new interpretations of traditional recipes, ‘Eat, Habibi, Eat!’ encourages you to explore delicious new dishes at home.
Everyone’s Table : Global Recipes For Modern Health by Gregory Gourdet
Beloved Top Chef star Gregory Gourdet’s groundbreaking cookbook has the culinary sophistication and delight of Yottam Ottolenghi books and goes a step further, featuring only healthy recipes free of gluten, dairy, soy, refined sugar, and legumes.
Falastin : A Cookbook by Sami Tamimi
A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner-120 recipes shaped by his personal story as well as the history of Palestine.
The Food Of Oaxaca : Recipes And Stories From Mexico’s Culinary Capital by Alejandro Ruiz
Ruiz introduces home cooks to the vibrant foods of his home state–“the culinary capital of Mexico” (CNN)–with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz’s own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse.
This delicious collection of over 100 recipes, beautifully photographed by David Loftus features dried, fresh, filled, and baked pasta dishes, such as lasagna four ways, minestrone soup, homemade ravioli, and pesto. Packed with tips for picking the best shape for sauces, and featuring recipes from across Italy, this is an essential book for any pasta enthusiast.
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.
Japanese Soups : 66 Nourishing Broths, Stews And Hotpots by Keiko Iwasaki
Japanese culinary expert Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home-ranging from filling one-pot meals to light and tasty accompaniments.
100 updated classic and all-new Jewish-style recipes from a bright new star in the food community.
Chin shows you how easy it is to prepare new and exciting meals from many cultures. Discover comfort food from around the world, and add some international flair to your dinner table. In addition to providing simple recipes for every meal and occasion, Katie includes sidebars explaining how her recipes can be adapted for vegetarians, vegans and those with food allergies and how to add fresh new flavors to kids’ lunches.
Kitchen Without Borders : Recipes And Stories From Refugee And Immigrant Chefs by The EatOffbeat Chefs
Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables. Discover delicious, unexpected flavor combinations, and ingredients–like sumac, pomegranate molasses, tahini–that will enhance the repertoire of any home cook or adventurous eater.
An evocative, transporting look into the thousands-year-old cuisine of Shanghai, China’s most exciting, bustling city, with 100 recipes and stories.
Parwana : Recipes And Stories From An Afghan Kitchen by Durkhanai Ayubi
Author Ayubi’s parents, Zelmai and Farida Ayubi, fled Afghanistan with their young family in 1987, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide, Australia in 2009, their vision was to share an authentic piece of the Afghanistan the family had left behind, a country rich in culture, family memories infused with Afghanistan’s traditions of generosity and hospitality. These recipes have been in the family for generations and include rice dishes, curries, meats, dumplings, Afghan pastas, sweets, drinks, chutneys and pickles, soups and breads.
Salt & Time : Recipes From A Russian Kitchen by Alissa Timoshkina
A collection of delicious modern recipes from Siberia and beyond. Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia-the crossroads of Eastern European and Central Asian cuisine-with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice.
Tangy, Tart, Hot & Sweet : A World Of Recipes For Every Day by Padma Lakshmi
The host of the TV series “Top Chef” presents a cookbook featuring more than two hundred recipes for international fare, including hot and sour fruit chaat, tangy jicama salad, South Indian spinach and lentil soup, barbecue Korean short ribs, and honeycomb ice cream.
The Pepper Thai Cookbook by Pepper Teigen
Through these eighty recipes, Pepper teaches you how to make all her hits. You’ll find playful twists on Thai classics, such as fried chicken larb, which is all crunch with lots of lime, chile, and fish sauce, and pad thai brussels sprouts, which bring the fun tastes and textures of pad thai to a healthy sheet of pan-roasted vegetables. And there are the traditional dishes Pepper grew up with, like khao tod crispy rice salad and tom zapp hot and sour soup.
Plat Du Jour : French Dinners Made Easy by Susan Herrmann Loomis
This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author who resides in Paris. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois!
Rice by Michael Twitty
As Twitty’s fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice’s culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes-everything from Savannah Rice Waffles to Ghananian Crab Stew.
Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, this is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
In her first cookbook, Dr. Shiue shares 175 vegetarian and pescatarian recipes curated from her own kitchen and her Thrive Kitchen at Kaiser Permanente, with fresh flavors ranging from the Mediterranean to the Caribbean. Including a comprehensive “Healthy Cooking 101″ chapter, lists of the healthiest ingredients out there, and tips for prevention, this is a culinary wellness trip you can take in your own kitchen”
À Table : Recipes For Cooking Eating The French Way by Rebekah Peppler
A cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen.
75 recipes for enjoying this cuisine without meat. This book is structured with chapters for stir-fries, soups and braises, rice and noodles, dim sum, tofu and eggs, and sides.
–Archana, Adult Services & Acquisitions Librarian