20 International Cooking Books That Will Expand Your Culinary World

When Meera Sodha set out to write this collection, she drew on her experience as a Guardian vegan cooking columnist and her passion for Asian cuisines to craft dishes that are vibrant, approachable, and deeply flavorful. You’ll learn how to bring authentic plant-based recipes from places like India, China, and Vietnam into your own kitchen using accessible ingredients and straightforward techniques, such as the root vegetable laksa or salted miso brownies. This book suits both busy home cooks eager to add variety to their meals and those exploring vegetarian or vegan cooking without sacrificing excitement or depth of flavor.

During her years as a Persian cook and educator, Najmieh Batmanglij crafted this book not just as a collection of recipes but as a tapestry intertwining Iranian history, culture, and culinary art. You learn how to prepare over 400 traditional dishes with clarity, from the iconic tahdig rice crust to intricate meat and vegetable combinations, enriched by poetry and ceremony that bring the cuisine to life. This edition deepens your understanding with expanded photos and fan-sourced tips, making it accessible whether you're a seasoned chef or a curious home cook eager to explore Persian flavors and traditions. If you want a thorough immersion into Iranian cooking that respects both heritage and modern kitchens, this book will be a steady companion.

This tailored book explores international cooking with a focus on your unique culinary interests, skill level, and goals. It covers diverse global recipes and essential techniques, revealing the cultural richness behind each dish. By synthesizing worldwide culinary traditions, the book guides you through flavors from various regions, addressing your specific tastes and cooking experience. Designed to match your background, this personalized guide emphasizes hands-on learning and mastery of international recipes. Whether you're looking to deepen your skills in particular cuisines or expand your kitchen repertoire, it offers a custom path to confidently prepare authentic dishes and savor the art of global cooking.

What happens when a James Beard Award-winning food writer teams up with his father to explore Chinese cuisine? Kevin and Jeffrey Pang bring a blend of personal stories and rigorous testing that uncovers the heart of Chinese cooking beyond stereotypes. You’ll learn not just to replicate dishes like Dan Dan Mian or Shu Mai, but understand the cultural context and techniques behind them, from stir-frying basics to folding soup dumplings. This book suits both curious cooks eager to expand their repertoire and those ready to tackle more complex projects like weekend soup dumplings.

What started as Joanne Lee Molinaro's passion project on TikTok blossomed into this engaging cookbook blending Korean culinary tradition with plant-based innovation. You’ll explore recipes rooted in Molinaro’s family history—like the birthday favorite jjajangmyun and her father’s potato soup—alongside reflections that reveal how veganism intersects with Korean identity. The book teaches you to navigate Korean flavors through vegan ingredients such as fermented soybean paste and chili sauce, offering concrete cooking techniques and cultural insights. If you appreciate food stories intertwined with heritage and want to expand your vegan repertoire with authentic Korean dishes, this book will serve you well.

What happens when a multigenerational Chinese American family shares their culinary heritage? The Leung family draws from decades of restaurant experience and home cooking to demystify Chinese cuisine for you. You'll gain practical skills like velveting meat for tenderness and learn how to navigate an authentic Chinese pantry with ease. Their recipes range from Cantonese roast duck to vegetable-forward dishes, blending tradition with accessible techniques. This book suits anyone eager to deepen their Chinese cooking repertoire, whether you're new to the wok or already familiar with Asian flavors.

This tailored culinary guide explores a personalized 30-day journey through international cooking, blending diverse techniques and recipes to match your background and goals. It covers foundational skills like ingredient selection and flavor balancing while diving into daily recipes reflecting global traditions. Each chapter reveals step-by-step cooking practices, helping you build confidence and culinary creativity incrementally. The book’s tailored approach focuses on your interests and skill level, crafting an engaging pathway that nurtures your unique culinary journey. With a clear emphasis on practical application, it invites you to immerse yourself in the rich textures and flavors of world cuisine, making global cooking accessible and enjoyable.

Drawing from his unique experience growing up in New York City and witnessing his father's culinary legacy, Jason Wang offers an intimate look at the bold flavors of Western Chinese cuisine through the lens of Xi'an Famous Foods. You’ll uncover authentic recipes like Spicy Cumin Lamb and Liang Pi Cold Skin Noodles, alongside stories revealing the immigrant journey behind this thriving New York institution. The book goes beyond recipes, inviting you to explore cultural context and cooking techniques that transport your kitchen to Xi'an’s vibrant streets. If you crave deep culinary insight paired with accessible cooking methods, this book is tailored for you, though it may challenge those expecting simplified fusion dishes.

Eden Grinshpan, a chef and TV host with deep roots in Israeli cuisine, channels her global culinary adventures into this vibrant cookbook. You’ll explore over 100 recipes that reinvent traditional Middle Eastern dishes with fresh, bold flavors—think roasted broccoli crowned with spiced dukkah and a playful babka turned morning bun. The book teaches you to blend simple ingredients in unexpected ways, inviting you to bring a lively, communal spirit to your meals. If you’re eager to expand your cooking repertoire beyond basics and crave meals that spark conversation and joy, this book is crafted for you.

Rie McClenny's years of culinary experience in both Japan and the United States come alive in this approachable guide to Japanese home cooking. You learn not only how to master essentials like perfectly simmered rice bowls and crispy tempura but also how to adapt traditional recipes using easily found ingredients, making Japanese cuisine accessible without sacrificing authenticity. Chapters like "Loaded Vegetable Miso Soup" and "Chicken Hot Pot with Ponzu" illustrate practical techniques that bring warmth and depth to everyday meals. If you're eager to deepen your cooking skills with flavors rooted in Japanese tradition yet tailored for your kitchen, this book offers a sincere and satisfying path forward.

After years of refining recipes rooted in his family’s Bangkok Market legacy, Jet Tila teamed up with Tad Weyland Fukumoto to craft a collection that demystifies Thai cooking for home chefs. You’ll explore authentic dishes like Street-Style Basil Pork and Hung Lay Northern Pork Curry, gaining practical skills in balancing complex flavors and mastering essential techniques like wok stir-frying. The book’s inclusion of plant-based options broadens its appeal, making it a solid pick if you want to understand regional Thai flavors beyond the usual basics. If you’re seeking deep culinary insight into Thailand’s diverse food traditions, this book delivers without unnecessary complexity, though casual cooks might find some recipes demanding.

When Maneet Chauhan, a James Beard Award-winning chef with deep roots in India and a career spanning esteemed kitchens in both India and the U.S., crafted this book, she sought to capture the essence of Indian street food beyond mere recipes. You learn not just how to prepare iconic dishes like Hyderabad's Spicy Pineapple Chaat or Chicken Momo Dumplings, but also the cultural stories and regional nuances behind them. The book’s journey through local markets, railways, and family kitchens offers vivid context that enriches your cooking experience. If you want to understand the diverse flavors and traditions shaping Indian street food, this book invites you to explore and appreciate them authentically.

The Korean Cookbook emerges from the collaboration of acclaimed chef Junghyun Park and culinary researcher Jungyoon Choi, who bring decades of expertise to this collection. You’ll explore over 350 recipes that span Korea's regional dishes, from fermented staples to grilled meats and traditional desserts, each rooted deeply in cultural context. The authors guide you through authentic techniques and ingredients, demystifying complex Korean flavors for home cooks willing to dive beyond basics. Whether you want to master kimchi fermentation or understand the rituals behind a traditional Korean meal, this book offers both breadth and detail, making it ideal for those serious about Korean cuisine but accessible enough for motivated beginners.

Ori Menashe and Genevieve Gergis bring their rich culinary backgrounds to the forefront in this cookbook that captures the diverse flavors of the Middle East. You’ll find more than eighty recipes that explore spice blends, flatbreads, tagines, and pastries inspired by Israeli and Egyptian traditions, reflecting a region before modern borders divided it. The book teaches you how to master iconic dishes like Turmeric Chicken with Toum and Date-Walnut Tart, offering depth in technique and flavor layering. If you appreciate cooking that blends heritage with innovation, this book will expand your culinary repertoire while challenging conventional category boundaries.

Zoe Adjonyoh challenges the conventional wisdom that African cuisine is niche or inaccessible, offering a vibrant introduction to Ghanaian cooking that’s both approachable and deeply rooted in culture. You’ll learn to remix classic dishes like Red Red Stew and Jollof Fried Chicken with fresh perspectives, guided by her stories of identity and culinary heritage. The book suits anyone curious about West African flavors—from adventurous home cooks to seasoned chefs looking to expand their repertoire. Highlights include flexible recipes and vivid market insights that invite you to experience Ghana’s food culture beyond the kitchen.

Drawing from her heritage as a chef and restaurateur of London's Darjeeling Express, Asma Khan offers you a heartfelt journey through Indian home cooking deeply rooted in memory and tradition. You’ll explore recipes passed down from her mother, featuring rich aromatic flavors and slow-cooked dishes that connect food with family and love. The book doesn't just teach techniques but invites you to understand the cultural stories behind each dish, such as aloo bonde and mini lamb koftas with mint-yogurt dip. This is especially rewarding if you want an intimate, soulful approach to Indian cuisine rather than just a collection of recipes.

What happens when a chef with Chinese-Indonesian roots brings the flavors of her heritage to the kitchen? Lara Lee's Coconut & Sambal does just that, offering you a journey through Indonesia's rich culinary landscape with over 80 recipes. You'll learn the art of crafting sambals, the spicy relishes central to Indonesian meals, and dishes like Nasi Goreng and Beef Rendang, made approachable with accessible ingredients and clear techniques. The book pairs recipes with stories and vibrant photography, immersing you not only in cooking but in the culture behind each dish. If you're eager to explore authentic Southeast Asian flavors while gaining practical cooking skills, this one’s tailored for you.

Madhur Jaffrey’s decades of culinary experience and deep connection to Indian cuisine come alive in this 50th anniversary edition, which revisits her original mission to bring authentic Indian cooking to Western kitchens. The book teaches you how to master dishes ranging from Mulligatawny Soup to Chicken Biryani, while also exploring everyday staples like dals and pickles, offering a broad yet approachable introduction. Jaffrey’s personal journey — from homesickness in London to self-taught expertise — lends the recipes a warmth and accessibility, making it ideal for home cooks eager to understand the nuances of regional spices and cooking techniques. If you want to explore Indian cooking beyond the usual basics, this book provides both history and hands-on guidance without overwhelming you.

Sonoko Sakai's decades of cultural immersion and culinary teaching culminate in this thorough guide to Japanese home cooking. She walks you through essential ingredients and techniques, starting with foundational recipes like dashi and pickles, then expands into everyday meals such as Grilled Onigiri and Japanese Chicken Curry. The book balances traditional dishes like Kenchin-jiru with creative innovations like Mochi Waffles with Tatsuta, all framed by Rick Poon's evocative photography. Whether you're new to Japanese cuisine or looking to deepen your skills, this book offers a gentle yet authoritative path, with clear explanations and engaging stories that enrich your understanding of authentic flavors.

Drawing from his unique blend of Egyptian heritage and formal French and Italian chef training, Shahir Massoud offers a fresh take on Middle Eastern cuisine that goes beyond tradition. You’ll learn how to assemble an Egyptian pantry with accessible ingredients and master recipes ranging from street foods like Shawarma to inventive dishes like Coffee and Coriander Beef Ribs. Shahir’s engaging storytelling, including his mother’s humorous insistence on authentic recipes, adds warmth to the practical guidance. This book suits anyone eager to explore bold flavors and modern twists in Egyptian cooking, whether you’re a curious home cook or a seasoned foodie.

When Yasmin Khan began exploring Palestine's rich culinary heritage, she wasn’t just collecting recipes but uncovering stories woven through generations. This book invites you into kitchens across Palestine, revealing how local ingredients like za’atar and olive oil shape dishes that are both vibrant and deeply rooted in history. You’ll learn to make more than 80 recipes ranging from colorful mezze to slow-cooked stews, each accompanied by vivid travel narratives that bring the region to life. It’s especially rewarding if you want to deepen your understanding of Middle Eastern flavors through authentic, personal storytelling rather than just instructions.

Musa Dagdeviren’s decades of culinary exploration in Istanbul fuel this extensive collection of 550 Turkish recipes, offering you a deep dive into the country’s rich food traditions. You’ll learn how to prepare everything from regional specialties like lamb kofte and chicken kebabs to iconic sweets such as pistachio baklava, complete with helpful notes on dietary preferences and ingredient simplicity. This book benefits anyone eager to master Turkish cooking, whether you’re drawn to its savory stews or vibrant salads, and it also provides cultural insights that connect each dish to Turkey’s unique European and Asian heritage. Chapter introductions and atmospheric photography enrich your understanding beyond just ingredients and techniques.