The Covid-19 pandemic brought many changes to the way we led our daily life, with lockdown and the closures of restaurants and cafes, many had to learn to cook, some out of necessity while others chose to gain new skills. We have put together 10 cookbook that you should read and keep in your kitchen to help you not only cook your favourite dish but learn about its history and origins.
My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara and Malena Watrous
Chef-owner of Mexico City hit Contramar and sister San Francisco restaurant Cala, Gabriela Cámara is one of Mexican cooking’s great trendsetters. This 2019 cookbook compiles 150 of her vegetable-forward, seafood-centric contemporary Mexican recipes inspired by the ingredients, flavours and flair of Mexico City.
Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin
Having adapted the recipes of more than 300 cookbooks spanning two centuries, African-American food editor Toni Tipton-Martin created this book to document the history and global inspiration behind much of what we recognise as American food today. Presented in themes such as fritters and gumbo, the recipes give insight into the ingenuity, adaptation and inspiration at the root of each dish.
Strudel, Noodles & Dumplings by Anja Dunk
Anja Dunk developed her love for German food from a young age. Going on to make cooking her profession, she continues to champion this part of the world. Strudel, Noodles & Dumplings celebrates the ingredients that define Germany’s seasons in more than 200 recipes made for the family table.
Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein
Beyond the North Wind reveals the robust flavours of northern Russia, all the way up to the Arctic. Recipes ranging from pickles to blinis celebrate the true depth of flavour in Russian food. Vivid storytelling provides a window into the people, palate and places that have resulted in dishes such as the multi-layered fish pie known as kulebyaka.
My Korea: Traditional Flavors, Modern Recipes by Hooni Kim with Aki Kamozawa
Hooni Kim made his mark on the foodie world when his New York outpost Danji became the first Michelin-starred Korean restaurant. My Korea, introduces readers to the flavours that have become this chef’s lifelong obsession. This recipe collection lays out Korean cooking fundamentals, so you can replicate the country’s flavours in your own home.
Pasta Grannies: The Secrets of Italy’s Best Home Cooks by Vicky Bennison
What began as the popular Pasta Grannies YouTube channel has now been turned into a must-have recipe book compiling dishes championed for transcending generations. This cookbook draws on the expertise of 75 nonne, or grandmothers, from across Italy. Discover the stories of these extraordinary women while learning the secrets behind their legendary dishes.
East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing by Meera Sodha
Travel to India, Indonesia, Singapore, Thailand and Japan through the vegetable-led dishes of prolific food writer Meera Sodha. This 2019 cookbook is a lesson in Asia’s diverse, flavourful and aromatic cooking, bringing modern recipes such as sweet potato momos – a speciality across the Himalayan region of south Asia – and matcha cake to your table.
The Turkish Cookbook by Musa Daĝdeviren
As one of Istanbul’s most acclaimed chefs, Daĝdeviren is the person you want to learn about Turkish cuisine from. Not only is he the man behind the iconic Çiya restaurant in the capital, but he and his wife also run a foundation that works to recover Turkish culinary heritage. It’s no surprise that this cookbook, filled with 550 recipes from every corner of Turkey, is somewhat of an encyclopedia of the country’s cuisine.
Palestine on a Plate by Joudie Kalla
This book by Palestinian-born and London-based chef Joudie Kalla explores the relationship between food and cultural identity through a journey of beautifully compelling and flavourful recipes from her motherland in memory of her mother’s kitchen. Palestine on a Plate is about identity, unity, and family, all connected by food. Kalla gives us the recipes as they are; she does not dilute or modernise them, and brings us into real Palestinian households.
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck
As a native from the USA who lived in France, Julia Child wanted their cookbook to reach American home cooks with the message that only the pronunciation should be complicated but not necessarily the recipes. Definitely one of the best culinary books ever created.
