Becky Libourel Diamond

Breaking Bao: 88 Bakes and Snacks From Asia and Beyond by award-winning pastry chef Clarice Lam is a striking collection of thoughtfully crafted baked goods, highlighting her “love for Asian flavors while simultaneously connecting the dots between cultures.” Recalling her diverse background (her mother is from Hong Kong and her father from the Philippines) and experiences (the family lived and traveled all over the world), Lam explains how food was her solace during times when she felt like an outsider. On her path to becoming a chef, she gained knowledge and appreciation of the “interwoven food histories” that sustained her when the rest of the world shut her out. Organized into three main sections—Bao, Cakes and Desserts, and Snacks—Lam’s highly detailed instructions accompanied by texturally rich close-up photos will help assist even the most inexperienced pastry chef, as many of the recipes can be rather complicated and span several pages. Detailed chapters on ingredients, tools and equipment helpfully describe how and why they are used and where to get them. Dishes range from traditional Asian recipes such as shokupan (Japanese milk bread—one of the most common recipes in Asian baking) and chili crisp (a staple oil in every Chinese household), to dishes with an Asian-inspired twist, such as matcha-azuki Mont Blanc and pandan-lime meringue pie. This beautiful, informative cookbook is the perfect gift for anyone who enjoys being creative in the kitchen, and might even inspire home bakers to invent their own confectionary delights. 

With the goal of sharing simple, delicious recipes filled with constructive tips to reduce waste, save time and cut costs, Every Last Bite: Save Money, Time and Waste With 70 Recipes That Make the Most of Mealtimes by British chef and writer Rosie Sykes (The Kitchen Revolution) is a delightful mix of global recipes reflecting her background and experiences as a chef and former London pub owner. Featuring eight chapters with cheeky titles such as “Quick as a wink and not too filling,” “Goings-on in the oven” and “Blueprints for leftovers,” Sykes has crafted an accessible, practical resource that will be welcomed by anyone looking to rein in their food budget and avoid excess waste and energy usage. The recipes are a wide-ranging mix of cultural dishes, from Catalan-style beans and chorizo, pea and potato pav bhaji, and bacon and egg pie. Each is accompanied by a helpful symbol indicating alternate serving suggestions, ways to use up leftovers, ingredient hacks, storage tips, budget helpers and low/no-waste ideas. For example, the simple, delicious cauliflower farfalle, which combines roasted cauliflower, red onions and bow-tie pasta dressed in a simple walnut pesto, features a tip to store nuts in the refrigerator to prevent spoiling. The recipes and instructions are clearly laid out (including conversions to American measurements), and will appeal to both beginning and advanced cooks.

The recipes in the lavishly presented Our South: Black Food Through My Lens feature a fascinating blend of ingredients, flavors and techniques. Acclaimed chef Ashleigh Shanti, a queer Black woman from Appalachia, shares the region’s history and her own backstory to show how she developed a love of all things culinary. Recalling past meals rich in bacon, lard, butter and country ham, Shanti includes an abundance of regional dishes, such as Virginia Brunswick stew, and black pepper quail and leather britches, a southern Appalachian specialty dish of dried green beans and smoky seasoned meat. I made the gingered shrimp, watermelon and peach skewers—like eating summer on a plate—and the cucumber and celery heart salad, which is bathed in zesty, pickled goodness and tasted even better the second day. Shanti notes that her book is meant to “amplify your understanding of the complexities of Black food” and “dispel the myths of what America thinks Black cooking is and is not.” Our South is a perfect gift for anyone curious about the intersections of food and culture.

Sure to inspire leisurely, locally crafted meals paired with excellent conversation and luscious wine, The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments is a breathtaking cookbook created by mother-daughter team Trudy Crane (a ceramic artist) and Chloé Crane-Leroux (a New York City-based food and lifestyle photographer) that could do double duty as an attractive coffee table display. Blending artistry with plant-based dishes, the duo makes enticing connections between food, taste and presentation, proving vegetables can be colorful works of art. With stunning photographs taken in Spain, the book highlights the shared love of travel that has always been a “deeply meaningful connection” between the mother and daughter. Divided into six sections of appetizers, date night dishes, friends for dinner, weekday favorites, solo suppers, and slow mornings and brunch favorites, a wide range of recipe types and flavor combinations are represented, among them crumbed artichokes with cashew aioli, a ricotta and squash galette, a traditional Greek salad and savory chickpea pancakes. I made the shawarma spice tofu skewers with hummus and wilted spinach, which proved to be a delicious blend of flavors and textures.