October is National Cookbook month and it’s autumn cooking season, so let's mix things up and let wanderlust lead the way in the kitchen. Here are 7 cookbooks that will quench your thirst for armchair travel and arouse your taste buds. These must-have global cookbooks will have you cooking your way around the world.
Sicilia: A Love Letter to the Food of Sicily by Ben Tish
A love letter to one of the oldest, most richly varied food cultures of Europe. Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of Sicily to your home.
Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia by Mariana Velásquez
Mariana Velásquez pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional.
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagines a world without borders.
by Yasmin Newman
Discover the food of the Philippines’ 7000 tropical islands. Colorful and vibrant, Filipino food is the culmination of naturally salty, sour, and sweet ingredients from the land, along with the heart-warming Filipino spirit of generosity and community, where food is always shared and imbued with meaning.
by Alison K. Smith
Going far beyond borscht and Stroganov, this culinary history is a celebration of the surprising diversity of the Russian table. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
A stunning, authentic, and evocative cookbook on the food of Beirut - the heart of Lebanon. Perfectly poised between the Middle East and the Mediterranean, Lebanese cuisine is hugely popular -- famed for its varied and flavorful regional dishes that emphasize whole grains, fresh fruits, vegetables, and seafood.
by Caroline Eden & Eleanor Ford
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other’s cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook.
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