Our Osozai cookbook review: Meg Tanaka's 80 everyday Japanese home cooking recipes, from quick pickles to karaage. Is it the Japanese cookbook for you?
Himanshu Saini's The Rise of Indian Food captures Tresind Studio's three-Michelin-starred tasting menus, with forewords by Massimo Bottura. Our full review.
Our review of Gennaro's Hidden Italy by Gennaro Contaldo — 80 forgotten regional Italian recipes to treasure for generations, with stunning photography by David Loftus.
Our review of Donna Hay’s Sunshine, Lemons and Sea Salt — a stunning celebration of modern coastal home cooking. Accessible, beautiful, and full of recipes worth making.
Ella Risbridger’s The Kitchen Book delivers gorgeous, achievable everyday recipes organized by mood. Our full cookbook review.
Our review of Odette by Julien Royer — the debut cookbook from the three-Michelin-starred Singapore restaurant ranked among the World's 50 Best.
Our review of Oteque by Alberto Landgraf — the debut cookbook from the chef behind Rio de Janeiro's Michelin-starred restaurant, ranked in the World's 50 Best.
René Redzepi's Noma Guide to Building Flavour reveals the condiment and pantry secrets behind Noma's cuisine. Our full cookbook review.
From perfectly ripe peaches, tender figs to crisp, honey-sweet apples, Martha Stewart's Fruit Desserts celebrates vibrant fruit flavors at its peak.
Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Cookies: The New Classics: A Baking Book by Jesse Szewczyk.
In this week's cookbook review, we bring you the Foodheim Review. Actor Eric Wareheim might be known for his comedy, but his passion for food is no joke.
Slippurinn Cookbook is the debut monograph from chef Gísli Matt. A book that celebrates one of the “best-kept secrets” from Iceland.
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
