Items17The creator’s order
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The Food of SichuanStart with the tables on flavor combinations and cooking methods. They give you names for the differences you taste from dish to dish and help you decide what to try after a familiar meal. You can use the tables to find a different path through the recipes each time you cook.0 - 2
Japanese Cooking: A Simple ArtThe chapter on dashi gives you a starting point for cooking a clear soup or a simmered dish. Tsuji also takes you through selecting and cutting vegetables and fish, with illustrations where the shape or angle matters. This is a book to keep open when you want to understand the work that happens…0 - 3
In Bibi’s KitchenTry the Somali xawaash spice blend alongside the recipe for suugo suqaar, a pasta sauce with beef. That pairing is one way into Hassan and Turshen’s collection of recipes and stories from grandmothers in eight African countries on the Indian Ocean. Skip between two countries to see what changes at…0 - 4
Summer Kitchens (2020)Published Jan 1, 2020Start with the chapter on pickling and preserving, then read about the small buildings beside Ukrainian homes where people cook and put up produce. The recipes make more sense once you see the work a summer kitchen does for the winter table. This is a good choice if you want to cook with the…0 - 5
The Food of OaxacaGo straight to the chapter on Oaxaca’s coastal cooking and compare it with the regional classics earlier in the book. Then look at what Ruiz serves at Casa Oaxaca. The three sections give you a way to see differences within one region and watch a chef work with the food he grew up around.0 - 6
Maangchi’s Big Book of Korean CookingOpen the side-dish chapter when a bowl of rice needs company. You can also follow Maangchi into the vegan Buddhist temple cooking chapter or see what she packs into a lunchbox. Each section gives you a different kind of meal to work toward, from food that travels to food you set out and share.0 - 7
The Gaza KitchenLook for the combination of dill seed, garlic, and crushed red peppers. El-Haddad remembers stocking up on dill seed on trips to Gaza, and the book places the flavors of local kitchens alongside the stories of their cooks and vendors. Start here to understand what marks Gaza’s cooking within…0 - 8
My Bombay Kitchen (2007)Published Jan 1, 2007Read the rice and dal chapter alongside King’s menus. The two show how dishes fit together in the Parsi cooking she grew up with in Bombay, now Mumbai. It’s especially good if you want to plan a meal around a recipe and learn what her family would put with it.0 - 9
Jubilee (2019)Published Jan 1, 2019Cook from the spoon bread recipe or read the notes around the champagne-glazed ham. Tipton-Martin draws on historical cookbooks to show a range of African American cooking, from everyday breads to food for a formal celebration. The notes give you dishes to try and cooks whose work you can look up…0 - 10
FilipinxTry the sinigang for a lesson in how a sour tamarind broth can carry pork and vegetables. Then compare how Dimayuga uses citrus in bistek. Those two preparations give you a way into the different kinds of brightness in her Filipino American kitchen.0
