Collection Connections

Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor.

Salt, Fat, Acid, and Heat are the four cardinal directions of cooking. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal.

The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor—who draws on her decade of experiences observing the holiday. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings.

Roam the streets of Bethlehem with chef Fadi Kattan and discover the flavors and stories of Palestinian food, both past and present.

A celebration of Filipino culture and cuisine includes recipes for such dishes as cured tuna with grilled pork, sour shrimp soup, coconut-stewed taro leaves, garlic fried rice, beef in spiced chocolate sauce, duck leg stew, and candied sweet potatoes.