As we traverse the culinary landscape, this curated selection of Food Books offers recipes that explore the diverse aspects of gastronomy, offering insights into flavors, traditions, and the art of nourishment.

Simply West African: Easy, Joyful Recipes for Every Kitchen

by Pierre Thiam

This book is a collection of 80 recipes presenting various traditional and modern interpretations of West African cuisine. This cookbook provides the basics of West African cuisine, unraveling the secret behind spices, ingredients, and techniques and explaining how South American and other regions' cuisine originates from West African cuisine.

The Secret of Cooking

by Bee Wilson

This remarkable cookbook contains 140 doable recipes and solutions to simplify kitchen work. This book provides simple solutions and ideas for cooking, making kitchen work enjoyable.

The Rice Book

by Sri Owen

This cookbook, first published 30 years ago, contains 140 recipes from across the globe. This book is the accumulation of knowledge that Sri Owen and her husband, Roger, had gathered from their examination of rice's cultural, historical, economic, and culinary significance worldwide.

The Core of an Onion: Peeling the Rarest Common Food

by Mark Kurlansky

As an ode to the most essential member in the world of vegetables, Kurlansky delves into the science and history of onion. This book shows historical images and illustrations of onion, including the 20 varieties of onion, its origin of growth, and how it became a staple ingredient in cooking worldwide. It also includes more than one hundred onion recipes from around the world.

East Wind

by Riaz Phillips

Riaz Phillips' third book contains recipes from diverse Caribbean  cuisines. This cookbook takes us on a culinary and cultural journey through India, China, Guyana, Grenada, Trinidad and Tobago, and other regions.

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Invitation to a Banquet: The Story of Chinese Food

by Fuchsia Dunlop

Fuschia Dunlop, an expert on Chinese cuisine, traces the origin and significance of 30 Chinese dishes in the book, 'Invitation to a Banquet.' Dunlop unveils the unique aspects of the Chinese approach to food, from how they choose ingredients and methods they use in preparing food to how they are eaten to what they perceive as good and satisfying food.

More Daily Veg

by Joe Woodhouse

In this book, Joe Woodhouse lists a collection of uncomplicated vegetarian recipes without meat or fish in it. Drawing inspiration from countries such as Vietnam, Spain, Morocco, and Greece, Woodhouse provides contemporary twists to traditional vegetarian dishes, making them healthier and more modern.

The Everlasting Meal Cookbook: Leftovers A-Z

by Tamar Adler

This cookbook offers easy and economical recipes for nearly every kind of leftover, whether a single carrot or a near-empty jar of peanut butter. Adler's book provides a guide on how leftovers can appear appealing, all while reducing food waste. 

Portico: Cooking and Feasting in Rome's Jewish Kitchen

by Leah Koenig

This book is a culinary guide presenting recipes for traditional Roman-Jewish meals, including spinach frittata, delectable sweet almond cookies, and crispy fried artichokes. Portico offers not only culinary insights but also heartwarming stories.

More Than Cake: 100 Baking Recipes Built for Pleasure and Community

by Natasha Pickowicz

Natasha Pickowicz's debut cookbook offers unique pastry creations with surprising ingredient combinations. This book also contains guides on how to layer a cake, why meringue should be underbeaten, and other know-how to improve one's baking skills.

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