Pierre Thiam’s latest book aims to share everyday, easy-to-cook recipes like baked ginger-chili plantain kelewele. He explains how so many dishes and ingredients from the American South and other regions can trace their origin to West Africa. The 80 recipes are accessible and present a range of traditional and modern takes on the cuisine.

Fuchsia Dunlop’s book examines classic Chinese dishes, like mapo tofu, soup dumplings and Dongpo pork. This book includes history, philosophy, cooking techniques, and Dunlop’s on-the-ground research conducted over three decades to present a fascinating exploration of this ever-changing cuisine.

Tamar Adler seeks to make leftovers more appealing and lower food waste in the process with her latest book, which contains around 1,500 recipes. This isn’t what you’d call a beautiful coffee table-style cookbook — it’s practical and the creative secrets within are truly mind-blowing.

Natasha Pickowicz is an innovative chef. More Than Cake is her first cookbook, full of invaluable tips like how to build a layer (层) cake. Aside from great baking recipes, this cookbook tries to live up to its name by sharing how baking can provide so much more than just tasty sweets — it can give community, purpose, joy and love.