Top 10

French at Heart: Recipes That Bring France Home

Marjorie Taylor and Kendall Smith Franchini, with Jess Thomson. Abrams, Apr. 8 ($40, ISBN 978-1-4197-7197-2)

The mother-and-daughter cofounders of the Cook’s Atelier share tips and recipes designed to evoke the joys and comforts of the French way of life.

Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond

Beejhy Barhany, with Elisa Ung. Knopf, Apr. 1 ($37, ISBN 978-0-593-53667-4)

This debut cookbook from the owner and chef of Harlem’s Tsion Café interweaves recipes and essays on Ethiopian Jewish culture.

How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

Ari Kolender. Artisan, Apr. 1 ($35, ISBN 978-1-64829-303-0)

Kolender, who runs L.A.’s Found Oyster restaurant, serves up recipes for fried cod sandwiches, miso barbecue shrimp, and more, as well as guidance on selecting and storing seafood.

The How Not to Age Cookbook: 100+ Recipes for Getting Healthier and Living Longer

Michael Greger. Flatiron, Apr. 22 ($34.99, ISBN 978-1-250-79636-3)

In the companion volume to How Not to Age, nutrition scientist Greger spotlights ingredients and regional cuisines that have been shown to promote longevity.

Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef’s Journey

Nina Compton and Osayi Endolyn. Clarkson Potter, Apr. 1 ($37.50, ISBN 978-0-593-57897-1)

James Beard Award winner Compton traces her path from St. Lucia to Jamaica, Miami, and New Orleans, and celebrates the African roots of such dishes as slow-cooked curried goat.

The Martha’s Vineyard Cookbook: 100 Recipes from the Island’s Restaurants, Farmers, Fishermen & Food Artisans

Julia Blanter. Rizzoli, Mar. 25 ($45, ISBN 978-0-8478-2977-4)

The Massachusetts island’s reputation as a culinary destination comes into focus in this compendium of recipes from the Black Dog Tavern, Orange Peel Bakery, and other local institutions.

My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American

Kiera Wright-Ruiz. Harvest, Feb. 11 ($35, ISBN 978-0-06-329253-6)

Food52 contributor Wright-Ruiz reflects on her Latinx and Asian roots in her debut cookbook.

Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War

Hawa Hassan. Ten Speed, May 13 ($37.99, ISBN 978-1-9848-6097-2)

Hassan, winner of the James Beard Award for In Bibi’s Kitchen, gathers recipes from Afghanistan, Lebanon, and elsewhere to highlight the resourcefulness of people living through conflict.

Sunny Days, Taco Nights

Enrique Olvera. Phaidon, May 27 ($39.95 trade paper, ISBN 978-1-83866-988-1)

The chef-owner of Mexico City’s Pujol goes deep on the traditional Mexican dish, showcasing its versatility in recipes ranging from steak tacos to brussels sprouts tacos with spicy peanut butter.

What Is Queer Food? How We Served a Revolution

John Birdsall. Norton, June 3 ($29.99, ISBN 978-1-324-07379-6)

Biographer Birdsall examines the links between modern queer identity and food culture.

longlist

4 Color

The Scarr’s Pizza Cookbook: New York-Style Pizza for Everybody by Scarr Pimentel (Mar. 25, $30, ISBN 978-1-9848-6144-3) shares tips and techniques for making the New York eatery’s pizza at home, including how to mill one’s own flour for the dough.

Abrams

Third Culture Cooking: Classic Recipes for a New Generation by Zaynab Issa (Apr. 1, $35, ISBN 978-1-4197-7007-4) draws on the author’s East African, South Asian, and American suburban roots to offer recipes for baklava, biryani, cinnamon rolls, and more.

Appetite by Random House

Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites by Raegan Steinberg, Alexander Cohen, and Evelyne Eng (Apr. 29, $32, ISBN 978-0-525-61228-5). The husband and wife owners of Montreal’s Arthurs Nosh Bar show home cooks how to make syrniki pancakes, matzo ball soup, and other Jewish delicacies.

Poppy Cooks: The Potato Book: 101 Recipes from the Potato Queen by Poppy O’Toole (Apr. 15, $29.95, ISBN 978-0-525-61296-4) celebrates the versatility of the potato and explains how to get the best results, whether fried, baked, mashed, or roasted.

Artisan

Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh (Mar. 18, $35, ISBN 978-1-64829-189-0) introduces readers to traditional Nigerian cuisine, from spicy beef suya skewers to pepper soup and puff puff dough bites.

Balance

Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes by Dora Ramírez
(Mar. 18, $35, ISBN 978-0-306-83281-9) provides guidance on adapting Mexican cuisine to a vegan diet, with recipes for pumpkin seed enchiladas, mushroom carnitas tacos, and jackfruit pozole rojo.

Barbour

Wanda E. Brunstetter’s Amish Friends Farm-to-Table Cookbook: Over 200 Recipes Help Encourage Local Farming Networks by Wanda E. Brunstetter (May 1, $17.99 trade paper, ISBN 979-8-89151-097-5). The Amish romance novelist shares recipes and advice from Amish and Mennonite cooks.

Bloomsbury

Celebrate by Paul Hollywood (July 15, $40, ISBN 978-1-63973-503-7) collects the Great British Baking Show host’s recipes for holidays and other celebratory occasions. 200,000-copy announced first printing.

Carnival

Arabica: Small Plates, Big Connections: A Journey Through the Flavours of the Eastern Mediterranean by James Walters (Mar. 11, $35, ISBN 978-0-7112-9384-7). The founder of Arabica, a London wholesaler and restaurant group, pays tribute to Levantine cuisine’s tradition of meze and small plates.

Chronicle

Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party
Food to Everyday Feasts by Rawaan Alkhatib (Feb. 4, $35, ISBN 978-1-7972-2644-6) features 99 date-centered recipes and sidebars on the fruit’s history, cultivation, and nutritional value. 50,000-copy announced first printing.

In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes (Apr. 8, $35, ISBN 978-1-7972-2784-9) reinterprets Filipino classics in vegetable-forward dishes like oyster mushroom skewers with mushroom barbecue sauce and roasted brussels sprouts with miso tahini and pomegranate seeds. 50,000-copy announced first printing.

Clarkson Potter

Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris (June 17, $35, ISBN 978-0-593-13977-6). The James Beard Award winner traces the roots of classic American dishes, from coleslaw to clam chowder.

The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life by Roy Choi, with Tien Nguyen and Natasha Phan (Apr. 15, $36, ISBN 978-0-593-57925-1). The founder of L.A.’s Kogi food truck encourages home cooks to strike a balance between indulgence and nutrition, with recipes for kimchi Philly cheesesteak, Calabrian chile broccoli rabe, and more.

Convergent

The Feel-Good Way: Simple Recipes for a Better Life by Cara Clark (May 13, $28.99, ISBN 978-0-593-72804-8). The coauthor of The Wellness Remodel serves up healthy recipes for snacks, smoothies, shakes, bowls, and desserts.

DK

ArnieTex: Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ by Arnie Segovia (July 15, $35, ISBN 978-0-593-95864-3). YouTuber Segovia collects recipes for traditional Mexican and Tex-Mex dishes like fajitas, tacos al pastor, and parrillada tejana.

Mitahara: Food Wisdom from My Indian Kitchen by Rujuta Diwekar (June 10, $30, ISBN 978-0-7440-8521-1) showcases recipes that help with maintaining gut health and boosting immunity and energy.

Douglas & McIntyre

Poutine: A Deep-Fried Road Trip of Discovery by Justin Giovannetti Lamothe (May 27, $18.95 trade paper, ISBN 978-1-77162-422-0) traces the history of how poutine became the closest thing Canada has to a national dish, while delving into the author’s evolving relationship with his Québécois heritage.

The Experiment

The Mushroom Hunter’s Kitchen: A Culinary Homage to Wild and Cultivated Mushrooms—with 120 Recipes by Chad Hyatt (July 1, $32.50, ISBN 979-8-89303-064-8) teaches readers how to make the most of mushrooms in recipes for salads, snacks, mains, and desserts.

Flatiron

The Condiment Book: A Saucy Guide to Unlocking Maximum Flavor with Minimal Effort by Claire Dinhut (May 20, $34.99, ISBN 978-1-250-33602-6) pairs short histories of ketchup, kimchi, and other condiments with guidance on pickling, fermenting, and combining flavors.

Gibbs Smith

Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter by Duane Nutter (Mar. 25, $35, ISBN 978-1-4236-6556-4). The chef of Atlanta’s Southern National restaurant, who is also a stand-up comedian, dishes out globally inspired interpretations of Southern classics.

Globe Pequot

Fifty Vegetarian Recipes from Fifty Years at Claire’s Corner Copia by Claire Criscuolo (June 17, $27.95 trade paper, ISBN 978-1-4930-8905-5) celebrates the vegetarian restaurant’s half century in Ne w Haven, Conn., with acompendium of recipes and anecdotes.

Griffin

Hungry Girl Sheet Pan Cookbook: One-Pan Wonders Under 400 Calories by Lisa Lillien (Apr. 1, $22, ISBN 978-1-250-88102-1) offers up recipes for casseroles, stir frys, and other dishes that can be made in one pot, pan, or skillet.

Harper Influence

The Meat Teacher Cookbook by Matt Groark (May 20, $35, ISBN 978-0-06-328841-6). The former high school teacher turned professional grill master provides recipes for pickle-glazed pork ribs, cast-iron shrimp scampi, and more. 50,000-copy announced first printing.

Harvest

The Meathead Method: A BBQ Hall of Famer’s Science and Secrets on BBQ, Grilling, and Outdoor Cooking by Meathead (May 6, $40, ISBN 978-0-06-327284-2) guides readers through such techniques as grill frying and tandoori cooking, and busts barbecue-related myths, including that soaking wood creates more smoke.

Interlink

Indian Kitchens: Treasured Family Recipes from Across the Land by Roopa Gulati (Mar. 4, $35, ISBN 978-1-62371-651-6) gathers recipes from Indian home cooks, including eggplant pakoras with onion and tamarind relish, and Kashmiri lamb with saffron, cardamom, and red chiles.

Knopf

Dad, What’s for Dinner? Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed by David Nayfeld, with Joshua David Stein (June 3, $35, ISBN 978-0-593-53752-7), dishes up more than 80 recipes designed to satisfy children and build parents’ confidence in the kitchen.

Morrow

Sweet Farm! More Than 100 Cookies, Cakes, Salads(!), and Other Delights from My Kitchen on a Sugar Beet Farm by Molly Yeh (Mar. 4, $32.50, ISBN 978-0-06-305245-1). The Food Network star draws from her Asian and Jewish backgrounds, as well as Midwestern traditions, to provide recipes for sweet treats and more.

Norton

Kin: Caribbean Recipes for the Modern Kitchen by Marie Mitchell (Mar. 4, $35, ISBN 978-1-324-08921-6). The chef and cofounder of London’s Island Social Club spotlights dishes from the Caribbean and its diaspora, including saltfish fritters and honey jerk wings with cassava fries.

Nourish

Yatra: A Culinary Journey Across India by Rohit Ghai (Apr. 8, $34.95, ISBN 978-1-84899-435-5) serves up recipes for egg kurma, butter chicken, Champaran mutton curry, and other regional delicacies.

Penguin Books Canada

Wood, Fire & Smoke: Recipes and Techniques for Wood-Fired Cooking by Michael Smith (May 13, $32, ISBN 978-0-7352-4722-2) contains more than 80 recipes and techniques for grilling, smoking, and cooking over coals.

Phaidon

Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum, with Shana Leibman (May 13, $49.95, ISBN 978-1-83866-936-2). The founder of Mighty Quinn’s, a New York–based barbecue restaurant chain, collects recipes from more than 80 countries.

Reaktion

Tastes and Traditions: A Journey Through Menu History by Nathalie Cooke (Apr. 12, $45, ISBN 978-1-83639-067-1). This illustrated history of the menu explores how they shed light on culinary trends and reflect evolving notions of what’s healthy.

Rizzoli

The Art of Cocktails: By the Legendary Bartender at the Ritz by Frank Meier, edited by Philippe Collin (Mar. 11, $22.50, ISBN 978-0-8478-4786-0). Originally self-published in 1936, this handbook includes recipes for toddies, flips, and egg nogs, as well as advice on such topics as horse racing and how to treat a snakebite.

Rodale

Easy Everyday: 100 Recipes and Meal Prep Ideas for Effortless Eats by Jessica Merchant (Apr. 8, $29.99, ISBN 978-0-593-79635-1) shares tips for efficiently getting meals on the table that are healthy, satisfying, and tasty.

Super-Italian: More Than 110 Indulgent Recipes Using Italy’s Healthiest Foods by Giada de Laurentiis (Mar. 4, $35, ISBN 978-0-593-57983-1) highlights such Italian superfoods as olives, beans, vinegar, and tomatoes.

Ryland Peters & Small

La Cocina Vasca: Recipes and Traditions of the Spanish Basque Country by María José Sevilla (Apr. 8, $30, ISBN 978-1-78879-677-4) delves into what makes the Basque region one of the world’s top culinary destinations and features recipes for classic dishes and modern interpretations.

Simon & Schuster

La Cucina Di Terroni: Rustic Italian Fare from Our Kitchen to Your Table by Cosimo Mammoliti (Apr. 1, $37, ISBN 978-1-6680-2426-3) shows readers how to make more than 100 of the Toronto- and L.A.-based restaurant group’s dishes at home, including spaghetti al limone and gnocchi alla Simi.

Simon Element

Call Me Vegan: Easy Plant-Based Recipes for Every Craving by Halle Burns (Mar. 11, $30, ISBN 978-1-6680-1249-9). The Instagram influencer offers recipes for kale puffs, mushroom pulled pork, tofu cream cheese, and more.

You Got This! Recipes Anyone Can Make and Everyone Will Love by Diane Morrisey (Mar. 25, $35, ISBN 978-1-6680-3340-1) draws from the author’s experiences as a mom of six to show readers how to quickly pull together meals and snacks from pantry staples.

Sourcebooks

Cook Once, Eat Twice: Time-Saving Recipes to Help You Get Ahead in the Kitchen by Nadiya Hussain (Mar. 18, $29.99, ISBN 978-1-4642-3525-2) provides guidance on batch-cooking, meal-prepping, and turning leftovers into new meals.

Ten Speed

The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining by Meredith Hayden (May 6, $35, ISBN 978-0-593-83595-1). The author, a former private chef in the Hamptons and New York City, shares recipes like heirloom tomato galette and lobster avocado salad.

Tra

Italopunk: 145 Recipes to Shock Your Nonna by Vanja van der Leeden (Apr. 29, $45, ISBN 978-1-962098-17-5) gathers recipes and interviews from Italy’s neo-trattorias for modern twists on classic dishes.

Tuttle

Real Japanese Cooking: Traditions, Tips, Techniques, and Over 600 Authentic Recipes by Makiko Itoh (May 20, $39.99, ISBN 978-4-8053-1615-3) aims to demystify Japanese cuisine with explanations of essential flavors, ingredients, and equipment, plus recipes for everything from bento boxes to hot pots.

Union Square

Pizza from the Heart: 100 Recipes for Pies, Pasta, Salads, and More by Paulie and Mary Ann Giannone (Mar. 25, $35, ISBN 978-1-4549-5431-6). The married duo behind Brooklyn-based pizzeria Paulie Gee’s share recipes for such popular offerings as the Hellboy, a sausage pizza topped with hot honey.

Sours: A History of the World’s Most Storied Cocktail Style by Philip Greene (Feb. 25, $25, ISBN 978-1-4549-4602-1) celebrates the sour family of cocktails with more than 100 traditional and modern versions of the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan.

Univ. of Minnesota

Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home by Linda S. Svitak and Christin Jaye Eaton, with Lee Svitak Dean (June 17, $29.95, ISBN 978-1-5179-1912-2), features recipes and stories from home cooks who immigrated to the U.S. from more than 30 countries.

Voracious

Milk Street Backroads Italy: Cooking Off the Beaten Path by Christopher Kimball and J.M. Hirsch (Apr. 15, $42, ISBN 978-0-316-58206-3) highlights new takes on classic Italian recipes and regional favorites, including a lemony pesto from Amalfi and spaghetti all’assassina from Bari. 100,000-copy announced first printing.

Welbeck

Cult Sandwiches: The Ultimate Guide to Iconic Things-in-Bread from Around the World by David Paw (Apr. 1, $19.95, ISBN 978-1-0354-2191-6) showcases famous sandwiches dished up at restaurants like Langer’s Delicatessen in L.A., as well as national specialties, including Japan’s ichigo sando.

Weldon Owen

Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant by Katie Reicher (Apr. 22, $45, ISBN 979-8-88674-143-8). The chef of Greens Restaurant in San Francisco’s Marina District presents more than 120 vegetarian recipes inspired by cuisines around the world.

Workman

Make It Plant-Based! Filipino by Ria Elciario-McKeown (May 13, $25, ISBN 978-1-5235-2562-1). Part of the publisher’s new Make It Plant-Based! series, this volume features recipes for spicy curried taro leaves, chickpea lumpia, and other Filipino-inspired dishes.

This article has been updated.

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