Chinese cuisine

The best cookbooks of 2021

Each fall and spring, a new collection of beautiful cookbooks appear, showcasing cuisines, ingredients, and techniques from around the world that can elevate anyone’s cooking skills. This year, why not keep it simple and do all your holiday shopping with just one gift? With so much diversity in the cookbook world, it’s easy to find a fantastic volume for everyone on your list.

This holiday season, surprise your loved ones with a new cookbook to suit their style and tastes. From novice pastry chefs to seasoned home cooks in search of flavors from around the world, there’s a cookbook that makes the perfect holiday gift for anyone on your list.

Here are the best books for all types of cooks this holiday season.

The best cookbooks of 2021

Ottolenghi test kitchen: shelf love

Ottolenghi test kitchen: shelf love

$ 26.99

Celebrity London chef Yotam Ottolenghi’s latest addition is a must-have for the Ottolenghi collector in your life. This book, released on November 2, offers a more flexible and relaxed take on the gorgeous, Middle Eastern-inspired layered dishes that the Ottolenghi team are famous for. From mezzes to share like Green Cannellini and Tahini to superb vegetarian dishes at the center of the plate like Confit Tandoori Chickpeas, Shelf Love takes you on a journey of Asian flavors across the Mediterranean. The authors also include helpful ways to mix recipes to personalize each dish, or replace it if you run out of something.

Cook that book, Molly Baz

Cook this Book: Techniques to Teach and Recipes to Repeat

Clarkson potter

$ 19.50

Molly Baz turned her YouTube fame into a mind-blowing, educational, and branded debut cookbook. The book, which reads like a culinary manual, methodically guides cooks through simple and flavorful recipes. Baz has tucked handy QR codes between recipe steps that direct mid-meal home cooks to short videos showcasing techniques like mastering the ‘three-finger pinch’ of salt (and the amount of salt). salt that this actually represents). By cooking from this volume, it’s easy to feel that Baz is by your side, inviting you to add just a pinch of more salt to finish the dish. You will find many wonders in one pan that blend global flavors like spicy and crispy chicken cutlets with Kimchi Ranch.

Mooncakes & Pain au Lait: Sweet and Savory Recipes Inspired by Chinese Bakeries, Kristina Cho

Mooncakes and milk bread: sweet and savory recipes inspired by Chinese bakeries

$ 26.96

Treat the pastry chef in your life with this in-depth guide to Chinese sweets. From the fluffiest homemade milk bread to flaky and buttery pineapple buns (which, surprise: pineapple-free!), You can make an impressive variety of Chinese sweets at home with this guide. Cho relies on pantry-friendly ingredients and simple recipes with short, sweet ingredient lists to create stunning Asian pastries accessible to cooks of all skill levels.

It’s time to eat, Nadiya Hussain

Time to eat: delicious meals for a busy life

Clarkson potter

$ 18.25

This book, by Great British Baking Show winner Nadiya Hussain, is a perfect gift for the busy home cook. The book includes dozens of quick, family-friendly recipes for breakfast, lunch, dinner, and of course, dessert. The recipes have a charming British slant, with favorites like the sausage and toad in the hole and corned beef subs. Hussain also shares tips for food management and efficiency in busy households. And don’t overlook the dessert section. You’ll find many of Hussain’s whimsical pastries in goodies like Choc Bar Puffs and Strawberry Milkshake Funnel Cakes.

Chaat: Recipes from the kitchens, markets and railways of India; A cookbook, Maneet Chauhan

Chaat: Recipes from the Kitchens, Markets and Railways of India

Clarkson potter

$ 18.99

This vibrant cookbook is a sumptuous display of the richness and diversity of Indian cuisine. Chauhan takes home cooks on a trip across the country to sample the wide array of street snacks, finger foods, and delicious shared feasts from all types of cuisine. The book offers a fantastic introduction to the Indian pantry, including how to use delicacies like tamarind pulp and asafetida. Above all, Chaat bursts with color, flavor and aroma. It is impossible not to smile and enjoy the pleasure of cooking when preparing dishes like Tokri Chaat de Chauhan (potato baskets stuffed with vegetable pancakes).

The Vegan Meat Cookbook by Miyoko Schinner

The Vegan Meat Cookbook: Meatless Favorites

Ten speed press

$ 15.40

If you know a culled carnivore or someone who is trying to cut down on their meat intake, this vegetable protein cooking guide is a great gift. Written by Miyoko Schinner, founder of the plant-based cheese company Miyoko’s dairy, this book travels into uncharted territory for many home cooks. It teaches you how to incorporate store-bought vegan meat substitutes into savory dishes like Meaty, Smoky Chili made with vegan ground beef. But even more fun comes in the second half of the book, which is packed with funky ways to make plant-based protein from scratch, including Loving Lobster and even an entire Unturkey ready to be sculpted at the table.

Mister Jiu’s in Chinatown: Recipes and Stories from the Cradle of Chinese American Cuisine, Brandon Jew and Tienlon Ho

Mister Jiu’s in Chinatown: Recipes and Stories from the Cradle of Chinese American Cuisine

Ten speed press

$ 19.29

Your weekly dim sum companion will love this peek behind the curtain at beloved Mister Jiu’s restaurant in America’s oldest Chinatown: San Francisco. From delicate restaurant quality dishes like yellow corn and squash blossom egg soup to fried rice to the quick cooking steak, this book is a bible for Chinese food lovers. Your friend will have fun taking this book to the local Asian market to stock up on Jew and Ho’s recommendations for Chinatown’s new pantry, as well as plenty of fresh ingredients. Importantly, the recipes in this book teach home cooks how to balance the complex flavors of Chinese cuisine in each dish using the specific tastes of the kitchen: salty, sweet, bitter, spicy, sour, umami, and numbing.

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