"Is there any object that holds as much promise as a new cookbook? Page after glossy page of scintillating meals-to-be, well-organized shopping lists that might send you to a new specialty store, the anticipation of happy, meditative hours spent shopping and prepping and cooking and serving. Many more than ten of this year's new cookbooks earned a place on the seven-foot-tall bookcase I have designated for culinary titles."
"On my long list are "Third Culture Cooking," by the Bon Appétit and Times contributor Zaynab Issa, who brilliantly and breezily upends the arbitrary boundaries that exist between global categories of cuisine; "Sesame," by Rachel Simons, the co-founder of the brand Seed + Mill, which makes superlative tahini and halva; and "Something from Nothing," Alison Roman's paean to the pantry."
New cookbooks generate anticipation through glossy photography, organized shopping lists, and the promise of meditative hours spent shopping, prepping, cooking, and serving. Notable contemporary titles span cross-cultural collections that blur culinary boundaries, ingredient-focused volumes elevating single ingredients, pantry-centered guides, playful regional recipe collections, and newly translated classics that expand historical culinary knowledge. Selected books present accessible, casual approaches alongside technique-forward instruction, offer inventive uses for everyday staples, and invite exploration of specialty ingredients and stores. The range emphasizes both pleasure and education, encouraging repeated cooking and culinary discovery.
Read at The New Yorker
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