For Julie Gaines, the owner of NYC’s Fishs Eddy, collecting dishes is a glimpse into America’s history of roadside diners, airlines, hospitals, and country clubs.
In his insightful memoir, Peter Hoffman looks back at every crucial aspect of a restaurant, from the daily farmers’ market haul to the lifesaving refrigerator repairmen.
For the London-based cookbook author, Vietnamese cooking is a careful balance of bold flavors, fresh herbs and no shortage of exciting ways to eat vegetables.
Matthew Raiford’s new cookbook tells the story of the Gullah Geechee legacy that lives within the rich soil and abundant waters along the coast of Georgia.
Los Angeles chefs Genevieve Gergis and Ori Menashe, the brains behind Bavel, return with an adventurous cookbook that pushes the boundaries of Middle Eastern cuisine.
For author Anas Atassi, the fruity red spice is the starting point (along with Aleppo pepper and za’atar) to his mother’s recipes and a fuller picture of Syria’s underreported food culture.
Molly Baz is rethinking the way we engage with cookbooks—starting with 10-second technique videos, a streamlined approach to recipes, and loads of lemon.
