Global Cookbooks

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The Tuscan Gun

Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen: A Cookbook

The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation.

a book cover with the title persiana written in red and gold sprinkles

Persian Recipes

Radicchio Salad

Middle Eastern Dishes

Persiana: Recipes from the Middle East and Beyond

A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

Mamushka: Recipes from Ukraine and Eastern Europe

A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef.

the cover of rose water and orange blossoms cookbook on a blue background with white lettering

Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine.

an egg frying pan with two fried eggs on it and the words what's better to this cook?

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods―from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers.

a white plate topped with fruit on top of a blue table

Middle Eastern Recipes

Pomegranates & Pine Nuts: A stunning collection of Lebanese, Moroccan and Persian recipes

The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains.

Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking

Rawia, in Arabic, means storyteller. And that is what I am. I tell the stories of my life’s journey, culture, and family through my cooking. A delicious meal is the greatest companion to the memories we cherish most. I was born into a food-loving Palestinian-Arab family in Nazareth, a beautiful town in the southern Galilee.

Greek cuisine has a long history—the first ever cookbook was written by Ancient Greek poet Archestratos in 320 BC—and now Maria Elia brings the traditional flavors and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavor combinations and discover what Greek cuisine has to offer.

classical turkish cooking traditional turkish food for the american kitchen

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture.

a box of bread that is sitting on a shelf in a store with the label hot bread kitchen cookbook

The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World

Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.