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Around the World in 10 Cookbooks

Stuck at home during this dreary winter? these 10 cookbooks–five of them new, five old favorites–will quench your thirst for armchair traveling. Beyond recipes, they all paint a vivid portrait of their destination, through evocative photos and colorful prose.

  • Vietnamese Food Any Day
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    Vietnamese Food Any Day

    Thanks to Andrea Nguyen’s new book—I’ve discovered that Vietnamese cooking is deliciously doable (Goodbye, take-out.) The Saigon-born author thoroughly demystifies Viet cooking. She crafted the book’s 80 recipes specifically for the U.S. kitchen, determined to eliminate any hurdles that might give an American cook pause.

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  • Food of the Italian South Cookbook
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    Food of the Italian South

    In her new book, author Katie Parla covers lesser-known culinary terrain of Campania, Basilicata, Puglia, Molise, and Calabria. So much of what we consider Italian food—mozzarella di bufala, durum wheat pasta, eggplant, olives, and tomatoes—are the main ingredients of Southern Italian cooking. Those ingredients star in many of this book’s 100 recipes, some of them well known and others hidden gems.

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  • Zaitoun cookbook
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    Zaitoun

    Oil from the olive, zaitoun in Arabic, is the quintessential ingredient of the Palestinian kitchen, and it flows throughout the 80 recipes in Yasmin Khan’s new book. On every page of Zaitoun, stunning photographs and captivating tales evoke the beauty, bustle, and smoky, spicy aromas of Palestinian markets and kitchens.

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  • My Mexico City Kitchen cookbook
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    My Mexico City Kitchen

    Among food obsessives, Mexico City is a hotspot. Like any great modern metropolis, it’s a melting pot, adopting ideas from all the people of various cultures who pass through it and who call it home. In this book, one of the city’s most influential chefs, Gabriela Cámara, mines her hometown’s culinary riches, sharing 150 recipes that bring her joy. You’ll find classics such as tamales; ceviches; and red, green, and yellow moles; as well as surprise gems and Cámara’s signature Tuna Tostadas.

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  • Aloha Kitchen cookbook
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    Aloha Kitchen

    Maui native and popular food blogger Alana Kysar captures the flavors of Hawai’i in this collection of recipes and photographs that portray the graciousness and natural beauty of the Aloha State, as well as the unique fusion that comprises Hawai’i’s cuisine, influenced by the many ethnic groups that migrated to the islands to work on sugar-cane and pineapple plantations—Japanese, Filipino, Chinese, Korean, Portuguese— and, of course, native Hawai’ians.

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    My Lisbon

    In this love letter to his hometown, Lisbon native and acclaimed chef Nuno Mendes takes readers on an insider’s tour of one of Europe’s best-kept culinary secrets. Hands down, this lavishly produced hardcover is the most beautiful book of the season, and will leave you hungry for the real thing.

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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 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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    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 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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