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Ethnic Cookbooks to Help You Cook Something New in 2024

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Do you want to try something new in the kitchen? Take a look at these cookbooks which focus on specific ethnic foods and explore some global cuisine.

African cuisine

The North African Cookbook by Jeff Koehler

The North African Cookbook is the largest collection of traditional North African for home cooks. Focusing on the Maghreb region: Morocco, Algeria, Tunisia, and Libya, this book explores the territory’s vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region’s traditions today.

A wide network of culinary voices from across North Africa guided the project. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler’s extensively researched collection is an exhaustive look at traditional recipes across the Maghreb. Filled with delicious and authentic North African dishes that can easily be recreated at home.

Africana by Lerato Umah-Shaylor

A culinary expedition celebrating cooking from across the African continent. Africana travels the continent showcasing its vibrant and varied cuisines that are rich in flavour, diverse in culture and steeped in tradition. Combining recipes passed down the generations with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure.

Discover iconic dishes from Nigeria to Madagascar, Morocco to South Africa. There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof. Bursting with flavour and offering a sense of wanderlust, Africana will bring the magic of the continent to your kitchen.

Tekebash & Saba by Saba Alemayoh

“This is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond.

Our hearts, however, will forever be Tigrayan, and through Tekebash’s simple, vibrant dishes we celebrate a connection that won’t be broken. It has been my privilege to translate and record what Tekebash cooked by taste, touch and memory for several years in our Melbourne restaurant. It’s our story, and it’s my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food” Saba Alemayoh

Asian Cuisine:

The Indonesian Table by Petty Pandean-Elliott

Comprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves, evocative ingredients that suffuse its piquant cuisine. The Indonesian Table explores Indonesia’s rich food heritage through Petty Pandean-Elliott’s personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to
her travels across the archipelago; and features classic and iconic Indonesian recipes.

The collection also showcases regional dishes, including fragrant coconut curries, tasty laksas, fortifying sotos, and traditional desserts. The 150 accessible recipes have been adapted for home cooks, with easily sourced ingredients and uncomplicated cooking methods.

Thai Made Easy by Yiu Miles

With clear, uncomplicated instructions and accessible, supermarket-friendly swaps for traditional Thai ingredients, Thai Made Easy demystifies the process of cooking flavourful Thai dishes at home.


You’ll learn to cook everything from classics like chicken satay, spring rolls and pad Thai, to all your favourite Thai curries from scratch, from red and green to Panang, massaman and beyond. With plenty of plant-based recipes, this cookbook contains every Thai recipe you’ll ever need.
Discover just how easy it is to recreate your favourite dishes at home, with Thai Made Easy.

Korean Home Cooking by Jina Jung

Welcome to Korean Home Cooking, where the food isn’t complicated but there is an art and tradition in its arrangement.


Combining several small dishes allows for a constant flow of people at the table, and a bright array of colours and flavours. Start with traditional, simple and tasty family recipes such as Kimchi Fried Rice, Bibimbap and Pork Bulgolgi, and stay for the opportunity to learn new skills, like fermenting your own pickles, and creating classic stews, soups and your own Korean barbecue.


Enjoy this rich resource of authentic family recipes to help you create delicious Korean meals at
home.

Bao Family by Celine Chung

Full of recipes sharing their love of bao as well as other Chinese dishes, the Bao Family cookbook symbolises the bridge between two cultures: the traditions of China and the modernity of Parisian life. Perfect for fans of Fuchsia Dunlop, Kwoklyn Wan and Ken Hom.

Through over 80 classic yet accessible and playful recipes, Céline Chung and her family push back against the stereotypes surrounding Chinese cooking and pay tribute to its diversity and regionality. Expect an explosion of flavour, with recipes and perfectly fluffy finger food which feeds a crowd and can be tailored with all sorts of delicious fillings.

Bao Family is a bold celebration of Chinese food today, spanning meals all through the day. The key recipes all feature handy step-by-step instructions, and every dish is imbued with the love.

Tandoori Home Cooking by Maunika Gowardhan

Tandoori Home Cooking is an approachable, vibrant and flavourful celebration of Indian tandoori cooking. Cooking in a tandoor (clay oven) is a technique that dates back to the Bronze Age, and traditionally has always been about bringing the flavour from the clay oven to the vegetables, meats and fresh breads cooked in it. Communal kitchens have centred around the tandoor for generations across the northern frontier of India, making their way through the Indian subcontinent, and always providing warmth, good food and flavour.

In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round. From Aslam Butter Chicken and Zafrani Paneer Tikka, along with Apple, Beetroot and Mooli Salad and Garlic and Ghee Naan, to Mango and Pistachio Kulfi Lollies and Jal Jeera, there is a dynamic selection of classic recipes, all of which can easily be created at home.

European Cuisine:

Recipes from Andalusia by Jose Pizarro

Not just a feast for the eyes, Andalusia is also a food-lover’s paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through its most delicious dishes. Try your hand at pork loin with pear and hazelnuts, prawns baked in salt with mango, chilli, coriander salsa, and a boozy barbary fig margarita.

Written in José’s signature fuss-free style, this is genuine Spanish food, easily made at home. A beautiful keepsake that provides an impressive, fresh look at the region’s cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

French Boulangerie by Ferrandi Paris

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s
bestselling French Pâtisserie, which covers baked desserts.

Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Eataly

This beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.

Italian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried and-tested dishes, with modern twists combined with classic techniques. Gone are heavy pasta dishes and over-rich sauces, Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide

Recipes from Venice by Katie & Giancarlo Caldesi

Husband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy’s magical city, to unearth the most delicious and authentic recipes.


Try some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet frittelle, fried dumplings filled with custard, are bound to become an instant hit. Set against the backdrop of breathtaking photographs of the city and Katie’s anecdotes of their travels, Recipes from Venice is a beautiful cookbook and keepsake that will
transport you to Italy with every page turned.

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