Many people are honoring the life of Julia Child this week; her birthday was August 15 1912 and she died on August 13 2004. Child not only made fine cooking less intimidating, but she taught generations how to use on-hand ingredients in elevated ways and she treated cookbooks like treasured companions. We’re doing the same, but adding one thing: we’re taking readers and home-cooks on a little tour of the globe since most of the books on the list pay homage to ancestry near and far. From India and the Philippines to Romania and the U.S. of A., there’s a trove of possibilities in these recently or soon-to-be-released cookbooks:

Amrikan by Khushbu Shah, published June 2024, W.W. Norton & Company

There’s no way readers won’t be dazzled and inspired to cook after exploring the eye-opening, detailed display Khushbu Shah bestows upon us in Amrikan: 125 Recipes form the Indian American Diaspora. No stranger to storytelling and a mastery of it, Shah, is THE guide we were waiting for who cracks the code behind Indian and Indian-American cuisine…in America. The name could not be a more illustrative of the world she was raised in and now welcomes us in with approachable how-tos and undeniably mouth-watering recipes.

Straddling a divide of cultures while simultaneously holding court in the middle, Shah, doesn’t just gives us a peek in, she opens the gates and urges us to try the flavors of her youth with her immigrant parents in Michigan. Now in LA, the Food and Wine contributor dispels many myths about the Indian culture in America.

From an illustrated guide to pantry ingredients and a few history lessons through Shah’s perspective, Shu also spends time teaching us “How Not To Use This Book.” She goes a step further to explain more about the diaspora, in terms of caste and food; in terms of the Indian drinking culture; has a chapter on “Myth-Busting” that sets us straight; then readies us with party menus that flirt with each of our senses. Sure to be a cookbook that gets stained lovingly with use, Amrikan is a vibrant, well-composed marvel of a cookbook.

Tried & True: What’s more breakfasty in American then an egg sandwich. Hence the attempt at Sha’s Desi Egg Sandwich with Chaat Masala and Cilantro Chutney. Egg sandwiches without that savory sweet twist will not longer cut it; and the Jaggery and Fennel Rice Krispie Treats were like the ones we grew up with all the sweet, gooey, crunch but more mature and other-worldly with a layer of new scents and flavors.

La Table by Celine, published June 2024, Prestel Publishing.

In her artful display, the Korean-born, Suisse resident, Celine Rousseau brings readers a whimsical take on 60 of her favorite dishes in La Table by Celine (published June 4). Moving through nature and the seasons, the book feels a lot like moving through an art gallery; each image can easily consume a reader’s time and appreciation before the recipe even registers attention.

Everyday French, Italian or American eats—like pizza and sandwiches to cakes and cookies—take center stage in her repertoire, but Rousseau also features traditional Korean and Japanese dishes she grew up enjoying. In addition to each playfully-composed dish, the food-stylist, now debut author reflects throughout the book on her life in Asia, America, and Europe.

In her intro, Rousseau notes: “There are the days of sun-kissed cherry picking in California, the picnics with ethereal cherry blossom confetti in Tokyo, seashell collecting on the beaches of Normandy, and family camping trips with s’mores amid the golden autumn leaves in Korea.” These are just a few of the memories she shares along the way, also adding insight into how each fostered her passion for nature and food. At the end of the book, Rousseau also includes a Tools and Table Setting Guide for those of us who might not know where to start.

Tried & True: Although it may take a few tries, a steady hand, and a lot of patience, the Apricot and Blackberry “Sunflower” Galette and the “Watermelon” Pizza were fun to attempt and ended up being delicious, Trompe-l’œil or “tricks of the eye” that captured those around the table.

PICKLED: 100 Pickle-Centric Recipes to Change Your Life by Grillo’s and Chef Raphael Khutorsky, published July 2024, Abrams Books

From artistic and playful, yet subtle in the book selection above to downright comedic and silly, cue: Pickled—100 Pickle-centric Recipes to Change Your Life. There is absolutely no doubt that pickles are having a moment. And now they are in lights, on the marquee, on the red carpet in a book BIG. The crunch, the snap, that cool bite a pickle gives, on top of its apparent gut-loving super powers, makes pickles a summer must have. And what we’re learning is, the only thing better than all of the above, is a book that offers pickle recipes in every configuration imaginable.

From using the brine in a cocktail or as a marinade for proteins to blowing minds

with it as the base for ice cream, cakes, and pies, the recipes in Pickled are just begging to be used for your next party. But don’t use just any pickle. Grillo’s are IT. The much-beloved Boston brand—which began as a humble cart on the Boston Common—worked with popular Chef, Raphael Khutorsky and his team to turn up the notch on what’s possible with pickles.

After going through the book, readers will undoubtedly feel the need to atone for how long they’ve sidelined this truly, powerful green veg. Don’t fear, however, the people behind Grillo’s have a solid sense of humor and aware of its much-maligned subject. This book surely shifts the needle.

Tried & True: Olives are great, but the extra dirty, or shall we say filthy touch of the pickle and brine in the Grillo’s Signature Martini just raised the classic cocktail to new heights. And, things will never be the same after trying the Fish Tacos with Crema and Chimichurri. It’s already a great dish on its own, but this version wins out.

Salty, Cheesy, Herby, Crispy Snackable Bakes by Jessie Sheehan, On Shelves September 24, Countryman Press

If you haven’t yet been showered by a rain of Hey Peeps or easy-peasies from Jessie Sheehan heard on her “She’s My Cherry Pie” podcast or Instagram page or read in her other cookbooks, then you are in for a treat. And, if you have been Peeped and are already familiar with Sheehan’s best-girlfriend manner, you are still in for a treat.

In her latest book Sheehan throws fans a curveball by focusing on savory treats—despite how much we know about her insatiable sweet tooth and the land of sugar she happily inhabits—she now hits the salty-cheesy-herby, crispy ball, out of the park. She gives readers more of her delicious, approachable bites with her signature fun, go-with-the-flow albeit enthusiastic style we’ve known and loved, but now adds a serious list of savory snacks for a year’s worth of parties.

From scones and biscuits to crackers, breads, and “toasty handhelds” Sheehan celebrates the world of carby goodness while easing us into what could otherwise be an intimidating process. She guides home cooks through step-by-step, offering shortcuts and hacks, and still shares nuggets of her own life with readers along the way. Sheehan dedicates the book to her dad, who passed away during the production of the book. He certainly would have been proud of this new effort; and surely he was already.

Tried & True: Nothing better in the salty realm than cheese and bread. And so. With a little effort and a lot of patience, the Pull-Apart Pimiento Cheese Scones turned out okay for a first-time go. Not as pretty as in the book, but delicious with layers of flavor; And, despite always leaning sweet for Dutch Babies, Sheehan’s Herby Swiss version will now have to be on repeat, and was truly easy-peasy!

Forage & Feast by Chrissy Tracey, April 2024, Ten Speed Press

What’s the old adage, “you can’t see the forest for the trees”? Well, vegan chef, forager, and now debut author Chrissy Tracey not only sees the trees and the forest, but she sees what lies within, around, and below them. And she wants us to follow suit…to embrace the world of flora and fauna, learn from it, respect it, and bring what’s edible back home to our kitchens and tables. That seems to be quite a feat. Yet, here it is.

In Forage & Feast, Tracey celebrates the often mysterious world of the forest and looks at it through the lens of her Jamaican-American heritage, the food she grew up eating, then began recreating as a chef. With high praise from notables like legendary French chef Jacques Pepin and René Redzepi—today’s reigning king of foraging—the book came out of the gate with intrigue, promise, and indelible stamps of approval.

Sectioned almost like a field guide, letting the seasons and plant life take center stage, Tracey first demystifies the mysterious by illustrating things she has found on her own explorations. With the same enthusiasm as she had as a kid walking through the woods of Cheshire, Connecticut, she urges readers to stop, investigate, to smell, to respect the grounds on which we walk. After a dip through her Foraging 101, readers then graduate to the kitchen and the bounty from the forest. From butters and jams to sauces, tortes, salads, and more, Tracey makes what might seem impossible and foreign, friendly and inviting.

Tried & True: Galettes just sounds delicious and fancy, so the attempt to make Tracey’s Nettle & Jammy Onion one was met with enthusiasm albeit a little impatience. That said, a bit of a messy first effort, but the sweet/savory combo with the crunch of the galette crust was a win; challenging yet doable and incredibly delicious, Tracey’s Katsu Chicken of the Woods with Apple Slaw gives fried chicken-esque dishes (using mushrooms instead) an elevated, layered spin.

Sugarcane: Sweet Recipes from My Half-Filipino Kitchen by Arlyn Osborne, March 2024, Hardie Grant Publishing

Doesn’t it seem like Ube, the purple yam from the Philippines is everywhere these days? And aren’t we lucky! Not only is it a vibrant purple, especially when cooked, but it is incredibly versatile as Arlyn Osborne shares throughout her book Sugarcane published earlier this year.

But that is, of course, not the only ingredient highlighted in the book; readers and cooks get to go on an 80 recipe tour through Osborne’s orbit of sweet treats, from cakes and pies to bars and jellies, and frozen desserts, which this summer might rise to the top of the “must-make” list. “It was the absence of food that fed my obsession with it,” Osborne writes. “And somewhere along the way, it proffered a journey of self-discovery,” she continues while describe the not-so-special status meals had growing up in her Asian-American household. Today, however, food is her world and we get to reap the benefits.

Along with the recipes, ingredients insights, and equipment essentials, Osborne also gives readers a much-needed history lesson, called “The Price of Paradise” right in the middle of the book. So, before getting too dizzy amidst a sugar haze, we are awakened by a rich and thoughtful perspective of the Philippines.

Tried & True: Coconut fans will do backflips over Osborne’s Ube Coconut Cake, which, even if your attempt is a bit, eh hem, lopsided, will be undeniably delicious. You’ll wish this combo crossed your path sooner; and the Maple Spam Shakoy, fried and twisted doughnuts, which frankly, is fun to say, might have to squeeze into your regular sweet breakfast rotation.

Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes by Carolina Gelena, On Shelves September 24, Clarkson Potter

Do you recognize this big, infectious smile? If so, you might already be one of Carolina Gelen’s 1.3 million followers. We’ve not only fallen in love with her social media channels and the fun content she consistently produces, but in Pass the Plate you’ll fall in love with the young woman behind it all.

One of the many reasons Gelen’s content is so popular, and has sky-rocketed in just a few short years, is her approach to cooking is so full of joy and appreciation. When cooking on camera, she so genuinely demonstrates an authentic passion for food. It is a vibe and a contagious one at that.

If you are already at that point with Gelen, then you will also fall in love with the stories she shares along the way. From the root of the “pass the plate” phrase born around the small table in Romania where she grew up to diving head first into the food industry in her first year in the U.S. her new adopted home. Quickly spotted by The New York Times and Food 52, the eyes of foodies were on Gelen.

From breakfast, lunch, and dinner, to “nosh & nibbles” and desserts, her debut book has a recipe—100 of them—for everyone. And that personality we know and love on the screen shines through each and every page.

Tried & True: If savory + sweet bites are on the regular at your house, then the Gruyère-Stuffed Dates with Salted Sesame Honey will never disappoint. Made up a few small things, but easy and pack so much flavor; and the Smoky Spiced Eggplant Dip takes a little work and patience on the front end, as you watch and turn the veg for charring, but the process and the taste are deeply satisfying.





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