“Indian: recipes and antics of the modern American family” from Priya Krishna.Houghton Mifflin Harcourt, $ 28

Like many immigrant children, myself included, Priya Krishna grew up on dishes that contained the essence of her parents ’homeland but were adapted to what was available to them. “Indian” is a love letter to Krishna’s mother, Rita, who made pizza from the mouth, saag panir with feta and Indian takito from the remnants of sabzi to reassure her two daughters, who were born in America. Enjoy an energetic study of the completely authentic Indian experience of Krishna through the prism of her mother’s recipes, from fast food on weekday evenings to grand evenings that will make you agree that Indian food is everyday food. “Grace Wong.”

“The joy of cooking: the 2019 edition revised and updated” Irma S. Rambauer, Marion Rambauer Becker, Ethan Becker, John Becker, Megan Scott. Scribner, $ 40

“The Joy of Cooking” has existed since 1931, when Irma S. Rambauer self-published it after her husband’s death. Over the years, the next three generations of the Rombauer-Becker family have left their mark on their favorite cookbook. This last part – the parade review and review by Rambauer’s great-grandson John Becker and his wife Megan Scott – holds the right balance. It is modernized, but not devoid of traditions. It’s comprehensive, but affordable even for first-time home cooks. With the advent of the Internet these days, it is rare to see a complete cookbook; to keep the “Joys of Cooking” relevant today is a great feat. With 600 new recipes and thoughtful editing of existing text, this is a great choice for a new generation of chefs, not to mention “Joy” fans who already have the old version on the shelves. “Jennifer’s Day.”

“Jubilee: Recipes of Two Centuries of African American Cuisine” Tony Tipton-Martin. Clarkson Potter, $ 35

There are cookbooks that briefly mention delicious pieces of history as sidebars to inform recipes or some cooking techniques. In addition, there are cookbooks such as “Jubilee” by Tony Tipton-Martin, where the story is made present and kept alive. Whether it’s hand-made beef curry pies for a snack, sweet cakes for tea or coffee, or spiral-cut ham, luxurious with champagne glaze, in every turn of the pages filled with breathtaking photos, there’s one enduring thing that gets tangible. That is, none of us can afford to overlook the role that African Americans have always played, from the beginning, in shaping food in regions across the country. – Nneka M. Okona

“Last call: bartenders about the last drink and wisdom and closing rituals” Brad Thomas Parsons. Ten Speed ​​Press, $ 35

Alcoholic drinker James Byrd, Brad Prize winner Thomas Parsons, has experienced an existential crisis after a fun night at a favorite local bar. Who among us did not have? However, Parsons and photographer Ed Anderson visited more than 80 bars and bartenders across the country, wondering, “What’s the last thing you want to drink before you die?” Bright answers and darkened portraits reveal much more than the latest drinks. Recipes include three recipes for Negroni, one from Shelby Allison of Lost Lake, co-owner of the magnificent Tiki Bar in the Logan Square area of ​​Chicago. Now the challenge is to raise as many glasses as possible for the book before our last call. “Louise Chu.”

“Let’s do Ramen! Comic Book Cookbook » Hugh Oman and Sarah Bacon. Ten Speed ​​Press, $ 19.99

You’ll find plenty of recipes in this cookbook by Hugh Oman and illustrator Sarah Bacon, but this format will really come in handy when explaining the vast and often confusing world of ramen. Don’t know your shi from this? The cookbook breaks down the differences with simple illustrations. I wonder why the thin belt often puts you in a “stupor caused by lard”? The book has an animated version of Ivan Orkin, a famous restaurateur, tell me why. Even if you never make your own belt, you’ll better understand what’s in the big bowl. “Nick Kindelsperger.”

“My kitchen in Mexico City” Gabriela Camara. Books by Lauren Jones, $ 35

Gabriela Camara is a chef at Contramar, a famous seafood restaurant in Mexico City, so it’s no surprise that here you’ll find a recipe for the iconic tuna toast at this restaurant. But the bulk of the book focuses on the kind of affordable home cooking that can be done any day of the week. Inside you will find modest but hearty dishes from tacos with soft-boiled eggs to the classic tinga de pollo. Don’t miss the salsa section. I think I’ve done dead simple salsa verde crude at least five times in the last couple of months. – NK

“Pok-pok noodles: recipes from Thailand and beyond” Andy Reeker of J. J. Good. Ten speed press. $ 35

As the name suggests, chef Andy Reeker (owner of Pok Pok restaurants in Portland, Oregon) focuses here only on Thai noodle dishes, with the bulk going on noodle soups. And the recipes work. One sip of kyaytiaw muu naam sai (pork noodle soup) and I felt like I was back in Thailand, loudly squirming and sweating profusely from adding to the bowl too much frick naam catfish (soaked in chili vinegar). While almost every recipe has sub-recipes, most are relatively easy to prepare. Also, most of them are happy to lie in your fridge for a few days so you can recover the same noodle soup the next day in just a few minutes. – NK

“Rufaj: A Practical Guide to Vegetables” Abra Behrens. Chronicles, $ 35

Just halfway through his book, Abra Behrens does not mention the word that makes up the title. “You need to get your rag,” she wrote, recalling a warning from an unnamed person, probably her father. She uses the phrase to give up boring salads and then begins her love of salads and the principles of making wonderful salads. A former farmer and now a chef at Granor Farm in southwest Michigan eating her vegetables is no problem. Instead, “Rufazh” is a 450-page vegetable festival, instructions with more than 100 recipes and many flavor variations. It is divided into a well-thought-out section of the pantry, then recipes organized by vegetables, 29 of them, from asparagus to turnips and turnips. Essays open each chapter, followed by purchasing, storing, and preparing notes, before recipes. Behrens ’writing style is appealing, true and authentic; you feel warmly welcome on these pages. This is a great book, indeed, for an untested name in the publishing industry, and it’s a triumph. – JG

“Vegetables at large: a cookbook” Jose Andres and Matt Goulding. Anthony Bourdain / Eco, $ 39.99

Jose Andres, a Spanish-American chef and Nobel Peace Prize nominee, had a busy decade, but was helped. At the peak of his modernist tapas success, Andres and his wife Patricia founded the World Central Kitchen, which provides hot food, when it is most needed, to millions of people around the world. This year, he and co-author Matt Goulding can help save the world. If you’ve ever wondered what else you can do with cabbage, cauliflower or zucchini, you’ll be inspired daily by stunning photos with every compelling recipe and stories of friends they call Food Fighters. Start with Andres ’ode to Spanish tortillas, potato omelets that feed his soul. – LK

“We’re La Cocina: Recipes in Pursuit of the American Dream.” Chronicles, $ 29.95

More than just a collection of recipes, “We Are La Cocina” is an intimate anthology of alumni stories of La Cocina (“cuisine” in Spanish), a kitchen incubator that helps colored women and recent immigrants develop food, restaurants, food trucks and food stalls. concepts. You’ll find a recipe for fried chicken with rosemary from Fernay McPherson, who is still cooking for the Fillmore and Mission districts of San Francisco, next to a guide to nopales guisados ​​(stewed cactus) from Guadeloupe Guerrero who grew up in poverty in a small village in Guanaju , Mexico, and brings deep dignity to what she calls “the food of poverty”. You’ll be inspired and thrilled by this celebration of the immigrants ’diverse cultures and histories – complete with stunning portraits of chefs – and food that lets you feel a slice of them. – GW

“When cakes fly: handmade pastries from strudels to strombolas, from empanadas to books” from Katie Barrow. Grand Central, $ 30

An interesting title nearly made us fire “When Pies Fly” when it came out this fall. Like nonsense, we thought. How wrong we were. Barrow, an experienced and experienced author of the cookbook (“Pie in a Square” and “Practical Chamber of Mrs. Wheelbarrows”), again presents “When Pies Fly”, a celebration of sweet and savory sweets in confectionery. This name? This means that the pie does not need a pan. So we get biscuits, handmade pies, poppers (her cute name is two-bite pies), empanadas, books, strudels and more, as well as an innovation borrowed from her mother: framed pies in which the dough is laid out on the site. edges with decorative cutouts and fillings. As a unifying gambit the shapeless pie feels liberated. And her recipes, though quite demanding at times, live up to their promise. Handmade cheeseburger pies had puff pastry that I had never had before. – JG

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