With dishes like tasty homemade chai and veggie burgers enhanced with garam masala, Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah invites readers to sample a distinctly Indian American culinary experience. In this charmingly narrated recipe collection, Shah flavors beloved foods like macaroni and cheese with spices and transforms favorite Indian dishes with pantry ingredients from her Los Angeles kitchen to reveal the essence of the "Amrikan" palate.

A food writer and journalist, Shah was formerly the restaurant editor at Food & Wine magazine. With her exuberant writing style and passion for the cultural history of Indian diaspora cooking in the United States, she has assembled a bounty of gorgeously photographed savory and sweet dishes. These include Samosa Pizza, an innovative Malai Broccoli, and a showstopper Biryani Baked in a Squash. Easy-to-assemble chutneys are the workhorses of her repertoire.

Paneer, lentils, beans--see Shah's recipe for freezer-friendly Chana Masala--and vegetables comprise a majority of her offerings, yet readers with a taste for chicken and shrimp will not be disappointed. --Shahina Piyarali

Celebrating local fare, the southeastern coast of the U.S., and togetherness, Bayou: Feasting Through the Seasons of a Cajun Life is a gorgeous cookbook by South Louisiana native Melissa M. Martin (Mosquito Supper Club) brimming with culinary traditions and exquisite photos. Life on Cajun country bayous is marked by "rituals playing out on a stove," Martin notes. She adds personal stories to her collection of 100 recipes, organized in eight chapters by seasons or circumstances. Thrifty, uncomplicated recipes in "Grace" include 7UP Biscuits and squash and corn dishes. "Abundance" includes Carnival, with crawfish, oysters, and shrimp fare for "the greatest party on earth." In "Love," Martin's special occasion recipes are labor-intensive, including a dressing with oysters and chicken gizzards, and Gateau Nana with pecan frangipane. "Warmth" introduces summer on the bayou and honors "the bounty of the sea" in a variety of crab and shrimp recipes. While some might decline esoteric dishes such as Deer Tamales and Fried Fish Collars, Martin's appreciation for her singular native region and her collection of delicious recipes will inspire any cook. --Cheryl McKeon, Book House of Stuyvesant Plaza, Albany, N.Y.

London-based chef and recipe developer Emily Roz presents a luscious array of dumplings, influenced by cuisines around the world, in her vibrant debut cookbook, The World Is Your Dumpling. With a breezy, encouraging style and a broadly inclusive definition of what dumplings can be, Roz invites cooks both novice and expert to join her in creating parcels of delectable dumpling goodness.

Roz begins with simple recipes for wrappers and fillings, and a visual guide to fold, pleat, pinch, and cook dumplings to perfection. Her recipes draw ideas from countries and cuisines around the world, including Uzbekistan, Portugal, and Botswana. Although the cookbook focuses on making dumplings from scratch, the "Speedy Eats" section also offers quick dishes and sauces to perfectly complement dumplings, whether they're homemade or store-bought. Roz ends with a "Sweet Treats" assortment of mouthwatering desserts, and a handy "Dietary Swaps" section for those with restrictions or allergies.

With clear instructions, enticing photos, and a warm tone, Roz's cookbook will inspire readers to whip up a few (dozen) dumplings of their own. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams

The eco-conscious epicurean will appreciate Christine Wong's excellent The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Late Night Snacks. Wong, a cook and certified health coach with a popular Instagram, has adapted a slew of Hong Kong staples for the plant-predominant diet. Readers are first greeted with an introduction that traces Wong's family history in Hong Kong, and her own moves between the port city and the U.S. She also shares her interest in environmental sustainability. A section of pantry necessities and meat alternatives--including protein nutritional data--proves helpful for both experienced and inexperienced vegan cooks. The plentiful recipes are divided into mealtimes, including breakfast and dim sum (featuring a Sampan Congee that replaces eel with eggplant); lunchbox favorites and cha chaan tengs (such as Macaroni Soup, substituting tofu marinated in seasoned beet water for Spam); family-style dinners that might include Crispy Enoki Mushrooms and Five Nuts Mooncakes; and snacks, sweets, and siu yeh (late night/early morning meal). Enhancing this glossy collection of recipes are jewel-tone aesthetics and notable Hong Kong history to accompany many of the dishes. --Nina Semczuk, writer, editor, and illustrator

An impressive village of descendants, friends, admirers, and cultural experts  gathered to create the gorgeous Persian Feasts: Recipes & Stories from a Family Table. Iran-born Nahid Taghinia-Milani always wanted her gallerist daughter, Leila Heller, "to write a Persian cookbook." Her mother's unexpected death in 2018 inspired Heller--together with coauthors Lila Charif, Laya Khadjavi, and Bahar Tavakolian, who "were like daughters" to Nahid--to pay tribute to her mother's celebrated Persian cuisine; her "cooking was the art of transforming an everyday necessity into a feast."

The result is an exquisite, extravagant array of appetizers and side dishes, soups and potages, main meat dishes, stews, rice, condiments, drinks, and desserts, with each dish accompanied by an inspiring, mouthwatering photograph. Interwoven throughout are family stories--of immigration, longing, adaptation, and a welcoming table laden with delectable treasures. Comprehensive appendices--detailed explanations and directions about staples, menus, ingredients, even "food properties"--encourage and enable the aspiring home chef. --Terry Hong

Born in Cairo, chef Michael Mina was only two when his family decided to move to the United States. Not wanting to be pigeonholed due to his background, Mina spent much of his early career pursuing the techniques of "classic" European culinary preparations, albeit with the palate of his Middle Eastern upbringing. In My Egypt: Cooking from My Roots, James Beard Award-winner Mina highlights the culture and cuisine of his birthplace, infusing their traditional fine dining with the flavors--as well as the abundance and joyful hospitality--of his Egyptian heritage.

Never pretentious, Mina offers simple advice and easy substitutes for even the most elevated dishes like Grilled Octopus with Ful Medames. He refuses to diminish the homier preparations such as Koshari, a blend of lentils and chickpeas over a bed of macaroni and rice; instead, he asks, "Who says humble can't be extraordinary?" Photographer John Lee captures the vibrancy of Egyptian towns and tables throughout, a vivid portrayal of the people and places at Mina's roots. --Sara Beth West, freelance reviewer and librarian

Cooks interested in expanding their culinary skills will find much to enhance their repertoire in food blogger Meliz Berg's Dinner Tonight: Simple Meals Full of Mediterranean Flavor, which emphasizes dishes inspired by her Turkish-Cypriot heritage.

These dishes are layered in flavor, getting a boost from Mediterranean ingredients, many of which may not already be in home pantries. But the investment in items such as Aleppo pepper or pomegranate molasses will be worthwhile as these contribute to recipes that may end up in regular meal rotation. Icons flag recipes as "Fast and Fresh"; "All in One" (to indicate that the recipe requires only one pan or pot); "Fast and Filling" (for meals made in 30 minutes or less); and more. Many recipes include gluten-free, air fryer, and slow cooker options.

Hellim & Sweet Potato Egg Muffins make for a delicious treat, with grated halloumi cheese and Aleppo pepper. Creamy Haydari, a versatile dip or topping for vegetables, takes 10 minutes to prepare and three minutes to cook. Dishes such as Pomegranate-Orange Chicken & Potatoes or Creamy One-Pot Shrimp could become a weekly staples. --Oline H. Cogdill, freelance reviewer

The Late Show host Stephen Colbert and his wife, Evie McGee Colbert, both grew up in coastal South Carolina--the place of their Covid quarantine. Enforced dining at home precipitated the cooking sessions that resulted in the Lowcountry-influenced charmer Does This Taste Funny?: Recipes Our Family Loves.

Each of the book's 100-plus recipes gets a spirited introduction (sample line from Stephen: "I say ¼ cup of pine nuts is enough for 2 servings. Where do I find the courage?"). The book's regional fare includes the luscious lemon-and-dill-spiked Mom's Shrimp and Hominy and the heavenly Huguenot Torte--basically an almond macaroon scaled for a baking tray. Loved ones who have fed the Colberts over the years get their due with recipes like the buttery delicacy Kitty's Swordfish with Mustard Cream Sauce and the six-ingredient powerhouse Jim's Spaghetti Squash Casserole. A dessert section highlight: dueling fudge recipes from Stephen and three of his siblings. Scads of color photos show the authors enjoying each other's company at their Charleston home or on the loose in the Palmetto State. --Nell Beram, author and freelance writer

Carolina Gelen's debut cookbook is a dive into a world of easygoing yet delectable dishes. With an array of recipes for every meal, there's something for every palate within the pages of Pass the Plate. Hailing from Romania, Gelen emigrated to the U.S. to pursue her passion for creating online food content. Since then, through a consistent joy and diligence for her craft, she's established herself as a food influencer icon.

Readers and would-be chefs need not be intimidated--these recipes are delightfully approachable and curated in an undemanding manner. Especially helpful is the "get prepped" page at the beginning, in which Gelen provides useful hints and encourages cooks to make her creations their own, ensuring boundless opportunities for experimentation. Distinct Eastern European flavors underscore many of the dishes, as in the recipe for Turkish Eggs with Spiced Butter and Garlicky Yogurt or Spiced Tomato Stew with Poached Salmon and Olives.

Including snacks, dinners, desserts, and everything in between, this cookbook is packed with crowd-pleasers and niche flavors alike--a must-have for holiday dinners, potlucks, and nights in. --Jess Mayfield

In A Couple Cooks: 100 Recipes to Cook Together, Sonja and Alex Overhiser present 100 recipes designed "for two cooks, by two cooks." The husband-and-wife team behind the renowned food blog "A Couple Cooks" intend to bring people back to finding the joy in cooking together. Their book is divided into nine chapters: everyday dinners, sweets, sides, snacks, and more. A Couple Cooks provides extensive notes on portions and ingredients, as well as helpful guides at the end on kitchen gear essentials and sample menus. Most recipes include pictures and suggestions for adapting to suit different diets, such as making certain meals vegan, vegetarian, or gluten-free. Full of delicious options like Smoky Spinach & Artichoke Lasagna and Tiramisu Sundaes, A Couple Cooks stands out from the crowd with its pre-delegated recipes: its instructions are marked for Cook One and Cook Two, taking the work out of deciding who does what to work together in the kitchen--crucial for those who might be just setting out on a co-cooking journey. --Michelle Anya Anjirbag, freelance reviewer

Joe Yonan's Mastering the Art of Plant-Based Cooking is an enticing compendium of hundreds of vegan recipes. Plant-based eating is no recent trend, the Washington Post food editor argues, but a millennia-old lifestyle. Starting with the basics (nut milk, spreadable "butter," spice blends), the book moves through a day--from breakfast to dessert--grouping dishes by type. A fun "Filled and Stacked" chapter covers dumplings, sandwiches, tacos, and more. In words and photographs alike, the food is fresh, colorful, and zingy. The difficulty is designated as "Weekday," "Weekend," or "Project." Specific guidance is given on ingredients, yet the recipes are adaptable (e.g., chili or enchiladas "five ways"). Substitutions are intriguing: wildflower cider syrup for honey; mung bean and coconut milk "scrambled eggs." It's not all imitation, though. The dishes stand alone: twice-cooked sweet potatoes with cilantro and tamarind, cauliflower Béchamel and shiitake pizza, and black tahini swirled (tofu) cheesecake. Yonan's stated goal was to present "as vibrant a spectrum of plant-based possibilities as I could imagine," and he succeeds with this appealing and informative volume. --Rebecca Foster, freelance reviewer, proofreader and blogger at Bookish Beck

Mother-and-daughter team Trudy Crane and Chloé Crane-LeRoux's The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments serves up a delectable delicacy of a vegan cookbook, showcasing the mouth-watering meals inspired by their travels across Spain, France, and Italy.

Their impeccable attention to detail is evident in the recipes themselves--"Our recipes reflect this approach: versatile, easy to make, and featuring ingredients that can be swapped or substituted according to personal preferences or seasonal availability"--and in the beautiful photographs that accompany them, taken by Crane-LeRoux. These photos present stunning plate settings in outdoor gardens, rustic kitchens, and elegant châteaux. Each dish is remarkable for its brilliant, balanced colors, presentation, and staging.

Dishes like Polenta with White Beans and Tomatoes and Tartines with Peas, Ricotta, and Beet Hummus will please almost any palate, vegan or not. And the recipe for Mediterranean spinach pie promises "you'll find yourself grabbing another after you just finished one." The Artful Way to Plant-Based Cooking is a gift that will both inspire and satisfy. --Elizabeth DeNoma, executive editor, DeNoma Literary Services, Seattle, Wash.

Perfect for lovers of Instagram-ready brunches, Brunch King by Joey Maggiore, aka Chef Joey, brings home more than 70 recipes from his famed Hash Kitchen restaurant chain. With everything from over-the-top Bloody Marys to fusion recipes like Birria Bao Benedict, Brunch King delivers a flavor-packed brunch experience.

Each chapter begins with a QR-coded playlist from DJ Ice to properly set the vibes. Featuring a wide range of tunes, from "Drop It Like It's Hot" to "Brown Eyed Girl," there's a song (and recipe) for everybody.

Full of sumptuous pictures of each recipe and of Chef Joey himself, readers won't be left wondering the chef's preferred way to serve shrimp and grits (the shrimp on a skewer climbing straight up to the sky). Lush recipes abound, including Billionaire's Bacon, brushed with a maple-yuzu glaze, sprinkled with brown sugar-chili, then finally gilded with edible gold leaf.

Griddle up some Gangsta Soufflé Pancakes with Berry Compote, pour yourself a Bedrock (a cocktail with Fruity Pebbles powder, half-and-half, vodka, and Curaçao), and set the playlist on repeat to get the party started with Chef Joey. --Alyssa Parssinen, freelance reviewer and former bookseller

Hand the baking enthusiast in your life a new passion project with the sumptuous and creative Dolci!: American Baking with an Italian Accent by Renato Poliafito (Baked Occasions), chef-owner of Brooklyn, N.Y., bakery and cafe Ciao, Gloria.

Sun-warmed pictures of Sicilian art, architecture, and small moments mingle with exquisitely styled photos of sugar-dusted crostata and gleaming chocolate-glazed torrone bars. Old world flavors meet new world form factors in desserts like Mocha Orange Whoopie Pies, which feature luscious orange Italian buttercream sandwiched between two rich discs of coffee-chocolate cake, and the decadent, tiramisu-inspired Italian Krispie Treats. Savory bites include the crispy Mozzarella in Carrozza, a cheese-pull fan's holy grail of sandwiches. Poliafito, who is second-generation Italian American, introduces each recipe with a brief note that includes explanation, tips, or a piece of kitchen history from his Sicilian family. The recipes include ingredient weights as well as measurements for greater precision, and the experienced baker should easily understand Poliafito's concise instructions.

This joyful mingling of traditional technique and playful twists will find a warm welcome in any pastry enthusiast's kitchen. --Jaclyn Fulwood, blogger at Infinite Reads 

"Baking is an adventure, a pleasure and a form of alchemy," states Christopher Kimball in the introduction to Milk Street Bakes, an exquisitely presented collection of 200 thoroughly tested sweet and savory recipes. Easy step-by-step directions, baking tips, and practical techniques--along with luscious-looking photographs--serve to engage the senses. Traditional recipes such as breads, pizzas, and muffins; cakes, pies, and cookies; and everything in between become so much more with infusions of surprising flavor profiles and unexpected ingredient combinations.

All bases are covered: black pepper gives a kick to Triple Ginger Scones with Chocolate Chunks. Butter enriches the flavor of Coconut Milk-Flour Tortillas. Hot honey unites tangy and sweet in the Pizza with Pepperoni and Mozzarella recipe. A zingy lemon glaze caps off a French Almond-Rum Cake. Sesame seed paste adds show-stopping depth to Tahini Swirl Brownies. And spice-infused honey is the centerpiece in Kimball's Polish Gingerbread Cookies--he recommends a dark one to contrast with the nuttiness of the rye flour. This wide array of innovative recipes will captivate home bakers, inspiring them to master these transformative creations, with delicious results. --Kathleen Gerard, blogger at Reading Between the Lines

The best teachers encouragingly tell their students that they know you can do it, and then show you how. That's what Babette Frances Kourelos does for readers of Babette's Bread. She begins with the recipe that "made me fall in love with bread baking and left me hungry for more": Old-Fashioned Cottage Loaf with Spelt. It's a "slightly lopsided, decidedly quirky" loaf that instantly cures novice cooks of perfectionism. (It's also very forgiving; a reader mistook 2 t. of instant yeast for 2 T. and it still turned out delicious, and stayed fresh for days.) Having mastered that, even new bread makers will be fortified to try varieties requiring more kneading and/or fermented starters, such as French baguettes or Italian ciabattas. With more than 60 recipes, abundant photos, and step-by-step illustrations, Kourelos's volume starts with tools for breadmaking (with alternatives present in most kitchens) plus a tutorial on the array of flour and yeast, and allowances for humidity and temperature. This cookbook could well begin a bread revolution. --Jennifer M. Brown, reviewer