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Collection

Around the World in 10 Cookbooks

If you’re dreaming of an escape abroad but don’t have the vacation time—or the funds—these 10 cookbooks will quench your thirst for armchair traveling. Beyond recipes, they all paint a vivid portrait of their destination, through evocative photos and colorful prose.

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    Pok Pok: Food and Stories from the Street, Homes, and Roadside Restaurants of Thailand

    Chef Andy Ricker’s mission is to faithfully recreate the amazing foods he devoured in Thailand. That’s no small task; to make his recipes you’ll need to hunt down ingredients like dried puya chiles, Asian shallots, and Thai shrimp paste. But Ricker’s enthusiasm is so infectious that you’ll either a) hunker down in an armchair and salivate your way through his book, or b) jump online, order what you need, and embark on your own culinary adventure.

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    The Southern Italian Farmer’s Table

    Authors Matthew Scialabba and Melissa Pellegrino visit agriturismi-working family farms-all across central and southern Italy, taking gorgeous photographs and collecting 150 heirloom recipes along the way. Their stories, paired with the authentic recipes they recorded, offer a vivid taste of farm life from Tuscany to Sicily that is sure to inspire you to cook.

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    The Food of Morocco

    This lavishly photographed volume puts the seductions of Morocco on full display: the food, of course, but also the colorful markets, the great old cities, the charming people, and the rugged terrain. Wolfert draws on her 50-year love affair with the country to fill this book with an unparalleled collection of authentic recipes and first-hand culinary knowledge.

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    A Cook’s Journey to Japan: 100 Home-Style Recipes from Japanese Kitchens

    This inviting book is the warmest introduction to Japanese cuisine you could hope to find. The author worked in Japan as an English teacher, but it was the country’s everyday home-cooked food that captured her attention. Each of the 100 hunger-inducing recipes (think Soy-Glazed Chicken Wings and Cold Sesame Noodle Salad) is thoughtfully written and most are tantalizingly photographed. And nothing seems too foreign or difficult, which was Feldner's goal.

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    Zahav: A World of Israeli Cooking

    Chef Michael Solomon's first chapter, a deep dive into the "Israeli mother sauce" of tehina, includes his classic creamy hummus but also a rich semifreddo. Another chapter is devoted to recipes from Solomonov’s Bulgarian grandparents, underscoring his theme of Israel as a melting pot, and a delicious one at that.

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    Latin American Street Food

    A particularly tempting photo of Tacos Ticos—the beef-filled, crisp-shelled tacos served at fairs, open air markets, and roadside snack stands throughout Costa Rica—grace the cover, and hint at the kind of food featured throughout this colorful (in every way) cookbook. Sandra Gutierrez catalogues myriad ceviches, pozoles, tamales, and what seems like every empanada known to humandkind. Her lively and informative prose will make you want to visit all 20 of the Latin American countries represented in the book.

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    India: The Cookbook

    Like the vast subcontinent itself, this cookbook could take a lifetime to fully explore. It's not a travelogue in the sense of the other books; the photography is focused on the recipes, and it's not peppered with personal anecdotes. But the breadth and depth of its 1,000 recipes—culinary scholar Pushpesh Pant spent 20 years traveling the country’s 10 major culinary regions and gathering authentic recipes from each—will make you come away with a deeper understanding of a country and its cuisine.

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    My Paris Kitchen: Recipes and Stories

    David Lebovitz’s candid stories about the (many) ups and (few) downs of living and cooking in France are eye-opening and often hilarious. Evocative photos offer a glimpse of contemporary Parisian life, and 100 recipes present a mix of classics (steak frites, coq au vin) and unexpected treats (cheesy Parisian Gnocchi, Meatballs with Sriracha Sauce). Lebovitz ends the book with his forte: les desserts.

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    The Country Cooking of Ireland

    Colman Andrews turns his attention to Ireland and uncovers its best-kept secret—wonderful food. He takes the reader along rugged coastlines and down country lanes to meet chefs, farmers, butchers, cheesemakers, and fishermen; the sumptuous photos bring it all vividly to life. The 225 detailed recipes cover the classics (Irish Stew, Colcannon) and so much more: warming soups, savory pies, hearty braises. All told, this book is a stunning portrait of a land, a people, and a cuisine.

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    The Food of Spain

    Region by region and era by era, Claudia Roden untangles the Moorish, Jewish, Roman, and Celtic influences that permeate Spain’s national cuisine. It makes for great armchair travel and even better cooking. Whether she’s writing about an iconic Spanish specialty like Paella Valenciana, Tortilla de Patatas (a traditional potato omelette), or a lesser-known treat of Roast Chicken with Apples and Grapes, it’s as if she’s right there with you, sharing secrets and divulging funny little stories.

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Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

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