Culinary Arts Subject Guide

Kwéyòl/Creole : recipes, stories, and tings from a St. Lucian chef's journey

James Beard award-winning chef Nina Compton shares recipes and stories inspired by her culinary journey from Saint Lucia to the American South and the deep African culinary roots that thread these cuisines together. Growing up in Saint Lucia, a small island nestled in the heart of the Caribbean, chef Nina Compton developed a deep sense of community through cooking and food.

Southern culture on the fizz : an effervescent guide to fermented foods and beverages from the American South

From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially in the southern United States, where the hotter climate and agricultural tradition of the region helped foster the use of fermentation as a means of preserving foods.

Everyone's table : global recipes for modern health

Beloved Top Chef star Gregory Gourdet's groundbreaking cookbook has the culinary sophistication and delight of Yottam Ottolenghi books and goes a step further, featuring only healthy recipes free of gluten, dairy, soy, refined sugar, and legumes.

Mooncakes + milk bread : sweet & savory recipes inspired by Chinese bakeries

Mooncakes & Milk Bread takes you on a culinary adventure through the world of Chinese bakeries, as architect-turned-food blogger Kristina Cho introduces everyone to her unique twists on traditional Chinese baked goods.

Korean American : food that tastes like home

An homage to what it means to be Korean American with more than 85 delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.

The Mexican vegetarian cookbook

An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes.

Taste makers : seven immigrant women who revolutionized food in America

America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today.

Mi cocina : recipes and rapture from my kitchen in México

An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of Food52's "Sweet Heat" series, Rick Martinez.

Budmo! : recipes from a Ukrainian kitchen

Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today's home kitchen, from one of today's most exciting young chefs of Ukrainian cuisine. With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.

Fatty fatty boom boom : a memoir of food, fat, and family

Still we rise : a love letter to the Southern biscuit with over 70 sweet and savory recipes

A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 50 delicious recipes and a striking story to tell.

Invitation to a banquet : the story of Chinese food

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine.

Koreaworld : a cookbook

"A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food.