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.
The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants.
The neighbors will not believe their eyes as they walk outside to see what’s grilling. The iconic Weber Red Kettle is back as a limited edition.
Heston Blumenthal's Fat Duck Cookbook is a lavishly illustrated, stunningly designed deep dive into the mind of one of the world's most creative chefs.
Christina Tosi's Momofuku Milk Bar cookbook collects all the iconic desserts — crack pie, cereal milk ice cream, and signature layer cakes — in one place.
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.
