See how ethnic dishes have infiltrated even the most American-sounding cookbooks with these examples.
Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family by Kati Neville and Lindsay Tkacsik (Storey, Oct.)
Beef fajitas, p. 98
Fresh and Fast Vegan: Quick, Delicious, and Creative Recipes to Nourish Aspiring and Devoted Vegans by Amanda Grant (Da Capo Lifelong, Sept.)
Papaya and cilantro salsa on coconut rice, p. 91
Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans by Darryl Estrine and Kelly Kochendorfer (Taunton, Oct.)
Soy butter poached oysters with radishes and kimchi juice, pp. 166–167
James Beard's American Cookery by James Beard (Little, Brown, Oct.)
Chili con queso, p. 13
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy by Paula Shoyer (Brandeis, Aug.)
Honey cake with pecan swirls, pp. 24–25
Manna from Heaven: Cooking for the People You Love by Rachel Grisewood (Allen & Unwin, Dec.)
Spicy Indian tomato chutney, p. 24
MasterChef Cookbook by JoAnn Cianciulli (Rodale, Sept.)
Blackened catfish tacos with mango chutney and cilantro black beans, pp. 133–135
The New Brooklyn Cookbook by Melissa and Brendan Vaughan (Morrow, Oct.)
Tofu with broad beans and chili bean paste, p. 165
A Reader's Cookbook by Judith Choate (Red Rock Press, Oct.)
Ma'amoul (date and walnut) cookies, pp. 152–153
The Wholesome Kitchen by Ross Dobson (Ryland Peters & Small, Aug.)
Quinoa tabbouleh, p. 72
The Wild Table by Connie Green & Sarah Scott (Viking Studio, Oct.)
Cuitlacoche soup with queso fresco spiral, p. 56
Next: vegan, baking, canning, preserving, and geek-chic cookbooks make waves this fall. Click here to continue...
