![]() Recommended by Geoff Davis, chef and owner of Burdellįor Geoff Davis, the chef and owner of Oakland’s modern soul food restaurant Burdell, taking the bounty and tenets of California and making something that’s true to tradition but fresh and new is nothing short of inspiring. Geoff Davis: ‘I love how the book really dives deep into the simplest of techniques and dishes … ’ Photograph: Courtesy of Hardie Grant It’s a very educational book for folks who are learning how to cook or trying to get the basics down.” Rintaro: Japanese Food from an Izakaya in California by Sylvan Mishima Brackett “He studied food science at Cornell so there’s more of a scientific approach to how to actually cook recipes, why you’re adding certain liquids or why you’re only using a certain amount of baking soda or baking powder. “It’s not completely vegan, but what it offers is quite smart and there’s a lot of vegetable-forward and plant-forward dishes,” Naik said of TikTok star Jeremy Scheck’s new book, which features dishes such as Coca-Cola braised brisket, sheet pan teriyaki salmon and mac and cheese orzo. The self-taught chef and author of The Modern Tiffin: On-the-Go Vegan Dishes With a Global Flair has recently been cooking from the newly released Scheckeats – Cooking Smarter: Friendly Recipes With a Side of Science. ![]() Recommended by Priyanka Naik, chef and author of The Modern Tiffin: On-the-Go Vegan Dishes With a Global FlairĪ little over a year ago, Priyanka Naik was laid off from her role leading partnerships at Twitter, now X, which gave her more time to focus on her side hustle as a popular plant-based food blogger and influencer. Priyanka Naik: ‘It’s a very educational book for folks who are learning how to cook or trying to get the basics down.’ Photograph: Courtesy of Harvest Scheckeats – Cooking Smarter: Friendly Recipes With a Side of Science by Jeremy Scheck “It’s nostalgic for those who grew up around this cuisine and a perfect intro for those who didn’t.” Inside Arabiyya’s colorful pages, you’ll find more than 100 recipes for dishes such as falafel mahshi, mujaddarra, shish barak and hummus bil awarma mixed in among original artwork and passionate personal essays on family, food and identity that stay with you well past mealtime. “I’m lucky to call a friend, and so many of the recipes and stories she shares in this book remind me of the Palestinian flavors of my own childhood,” Rafidi said of the cookbook, which won a 2023 award from the International Association of Culinary Professionals. The thoughtful book is a recent favorite of the chef and owner of Washington DC’s beloved Albi and Yellow restaurants, Michael Rafidi. Written by Palestinian-Syrian chef and community activist Reem Assil, Arabiyya: Recipes from the Life of an Arab in Diaspora is a celebration of being Arab and connecting to culture. Recommended by Michael Rafidi, chef and owner of Albi and Yellow ![]() Michael Rafidi: ‘It’s nostalgic for those who grew up around this cuisine and a perfect intro for those who didn’t.’ Photograph: Courtesy of Ten Speed Press Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil It forces me to reconsider ingredients that I’m familiar with (I personally would never have independently thought to add anchovy broth to my repertoire of broths) and gives me traditional, but exciting ways to use Korean ingredients that are a little less familiar to me.” Inside The Korean Cookbook, you’ll find more than 350 traditional recipes spanning Korean staples such as fermented foods, noodles, grilled meats, hotpots, noodles, dumplings and more. “I deeply appreciate a cookbook that presents gram and ounce units simultaneously and with ease. It’s also useful and its recipe instructions are exceptionally clear,” Aranita said of the nearly 500-page tome that Bon Appétit named among the best of fall 2023 releases. This year, she found The Korean Cookbook by Michelin-endorsed chef Junghyun “JP” Park and culinary researcher Jungyoon Choi to be extraordinarily soothing reading material. When not working as a chef, a fiber artist, an award-winning food writer or the entrepreneur behind the Hawaiian-style sauce collection, Poi Dog, Kiki Aranita likes to turn to cookbooks for escapism. Recommended by Kiki Aranita, chef and owner of Poi Dog Kiki Aranita: ‘It’s also useful and its recipe instructions are exceptionally clear.’ Photograph: Courtesy of Phaidon
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