We’re continuing our year-end countdown this week with cuisine-focused cookbooks. This journey will take you from the United States, Canada, and Mexico, to Southeast Asia, East Asia, and India, France, Italy, Ireland, Ukraine, Greece, and northern and southern Africa. Hopefully you’ll find something of interest in the great variety of books for yourself, or to give as gifts. For the sake of simplicity, immigrant cuisines (for example, Italian-American) are categorized under the continent of origin. The country inside the parentheses next to the title refers to the country where the book was published.

This is part 2 of a series of features.
Click here to see part 1 of our Year-End Countdown: Baking and Christmas Cookbooks.
Click here to see part 3 of our Year-end Countdown: Food Writing, Food Guides, and Famous Names.

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Asian Cuisines

Mastering the Art of Chinese Cooking (US)
by Eileen Yin-Fei Lo
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The author of The Chinese Kitchen returns with this massive volume of more than 100 recipes from old and new China. The book is written as a series of lessons that build skill, knowledge, and confidence as she guides you through the techniques, ingredients, and equipment that define Chinese cuisine.
Thai Street Food (Australia)
by David Thompson
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Thai Street Food is a collossal book that features vibrant pictures of the streets and the irresistible food of Thailand, from the Australian chef of Europe’s first Michelin-starred Thai restaurant Nahm and author of the outstanding Thai Food, David Thompson.
The Steamy Kitchen Cookbook (US)
by Jaden Hair
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Author of the hugely popular blog The Steamy Kitchen, Jaden Hair presents 100 simple and easy-to-prepare recipes from all over Asia, including appetizers, main dishes, drinks, and desserts.
The Songs of Sapa (Australia)
by Luke Nguyen
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Luke Nguyen (co-author of Secrets of the Red Lantern) travels throughout Vietnam on a personal and culinary tour, visiting homes of local Vietnamese food experts and cooks to learn about his roots and his cuisine.
The Asian Grandmothers Cookbook (US)
by Patricia Tanumihardja
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There’s no denying that our grandmothers are usually the best sources of authentic and tried-and-tested recipes. Tanumihardja has compiled 130 recipes from all over Asia in this deeply personal one-of-a-kind cookbook.
Singapore Cooking: Fabulous Recipes from Asia’s Food Capital (US)
by Terry Tan and Christopher Tan
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Singapore Cooking is a collection of classic Singaporean dishes written by cooking teacher and historian Terry Tan and food consultant Christopher Tan.
Rasoi New Indian Kitchen (UK)
by Vineet Bhatia
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Vinnet Bhatia is the world’s most celebrated Indian chef, and the first one to be awarded a Michelin star. This is his first book, which draws influence from his own roots as well as molecular gastronomy and Western cuisine.

European Cuisines

La Cucina (US)
from The Italian Academy of Cuisine
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The Italian Academy of Cuisine is a group of Italian scholars who sought to preserve traditional Italian cooking. This impressive tome is a culmination of their research, which involved interviewing grandmothers and farmers and transcribing 2,000 of their recipes. There are no fancy flourishes, shortcuts, or pictures here — only authentic cooking from Italy’s experts.
Valvona & Crolla (UK)
by Mary and Philip Contini
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Valvona & Crolla has been described as "the Sistine Chapel of continental delis." This Italian shop in Edinburgh, founded in 1934 by the Continis’ ancestors, is well-known in UK food circles. In this large volume, the owners present 200 authentic recipes organized by season.
I Know How to Cook (UK)
by Ginette Mathiot
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I Know How to Cook is a translation of Mathiot’s book Je Sais Cuisiner, which contains 1,400 authentic and simple French recipes, and demonstrates how easy and accessible French cuisine can be.
French Feasts (US)
by Stéphane Reynaud
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French Feasts is the US re-issue of Reynaud’s Ripailles, which features 299 recipes for beloved dishes like patés, gratins, desserts, savory tarts, and braised meats that are the essence of French weekend fare. You might already know Reynaud from his highly successful first book, Pork & Sons.
Lidia Cooks from the Heart of Italy (US)
by Lidia Bastianich
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American chef Lidia Bastianich takes us on a journey throughout the various regions of Italy, visiting farmers, shepherds, foragers, and artisan producers of cheeses, meats and wine to rediscover elemental, good Italian family cooking.
Gluten-Free Italian (US)
by Jacqueline Mallorca
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Author of The Wheat-Free Cook Jacqueline Mallorca recreates Italian favorites from ravioli to tiramisu to cater to the gluten-intolerant. This book features fresh pasta, rustic breads, vegetable side dishes, regional desserts, and includes cooking tips, a shopping guide, pantry staples, and other resources.
Greek Cookery from the Hellenic Heart (Australia)
by George Calombaris
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George Calombaris is the chef of the critically-acclaimed Press Club and Hellenic Republic restaurants in Melbourne. In this, his second book, he presents the cuisine of his family and from all over the regions of Greece.
Silver Spoon for Children (UK)
from the Editors of Phaidon Press
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From the "bible of authentic Italian cooking" The Silver Spoon comes this collection of authentic and simple recipes rewritten for children. The recipes have been retested by an expert in children’s nutrition and explained using clear step-by-step instructions.
The Italian Cookery Course (UK)
by Katie Caldesi
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Katie Caldesi, the owner of the Caldesi group of restaurants and school of cookery, presents her cooking course for Italian food. Each chapter contains a masterclass of technique and gives the reader new confidence in the kitchen.
Stir: Mixing It Up in the Italian Tradition (US)
by Barbara Lynch
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Barbara Lynch is the owner of acclaimed restaurant No. 9 Park and the Stir school of Italian cookery and cookbook store. Stir is a collection of 150 recipes that combine classic Italian cuisine with French influences and Lynch’s signature style.
Cuisinier Gascon (UK)
by Pascal Aussignac
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In Cuisinier Gascon Pascal Aussignac, chef of Michelin-starred Club Gascon in London’s Smithfield Market, shares the food of his native southwest France in 100 traditional recipes.
MoVida Rustica (Australia)
by Frank Camorra and Richard Cornish
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Spanish-Australian chef-restaurateur Frank Camorra returns to Spain and delivers traditional as well as innovative recipes inspired by his travels but adapted for the home cook.
The Veselka Cookbook (US)
by Tom Birchard and Natalie Danford
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Veselka is a cozy Ukranian coffee shop in New York City’s East Village. This cookbook of more than 150 recipes features the pierogi, borscht, goulash, and other favorites that have elevated Veselka from a simple newsstand selling sandwiches to the 24-hour gathering place it is today.
The Country Cooking of Ireland (US)
by Colman Andrews
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. It includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer.

American Cuisines

The New American Table (US)
by Marcus Samuelsson
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The chef of Aquavit and Riingo shares more than 300 recipes that range from high-end fare to street food, and Southern cooking to Asian cuisines in this tribute to modern American cuisine.

9783875151121
The Essential Cuisines of Mexico (US)
by Diana Kennedy
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Released more than 25 years ago, The Cuisines of Mexico is arguably the bible of authentic Mexican cooking. Now, Diana Kennedy combines this with Mexican Regional Cooking and The Tortilla Book in this paperback volume The Essential Cuisines of Mexico with 30 new recipes.
9783875151121
Vancouver Cooks 2 (Canada)
from the Chef’s Table Society of British Columbia
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This cookbook features 100 new recipes from 70 well-known and emerging chefs from Vancouver, Victoria, and the Okanagan. Royalties from the sale of this book go to the Chef’s Table Scholarship and Bursary Fund.
9783875151121
Antojitos (US)
by Barbara Sibley, Margaritte Malfy, and Mary Goodbody
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In Antojitos, the chef-owners of popular Greenwich Village restaurant La Palapa share 75 recipes for Mexican small plates.

African Cuisines

Mma Ramotswe’s Cookbook (UK)
by Stuart Brown
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This book celebrates the flavors of Botswana through the characters of The No. 1 Ladies Detective Agency. It features traditional recipes and lavish photography.
North African Cookery (UK)
by Arto der Haroutunian
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Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.
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One Comment

  1. Posted 01 Dec 2009 at 07:54 | Permalink

    Uh oh. This is my first visit to your site. I think it could be dangerous. I want every single cookbook. Seriously. I do. I will be visiting often. Then I will need to go to my 12 step group…for cookbook hoarders.

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