On this season’s list are cookbooks for followers of popular diet plans—flexitarian, low carb, and vegan. Ethnic highlights include Palestinian and Ethiopian food, as well as Indian for the Instant Pot.

Top 10

Dinner for Everyone: 100 Iconic Dishes Made 3 Ways—Easy, Vegan, or Perfect for Company

Mark Bittman. Clarkson Potter, Feb. 12 (hardcover, $40, ISBN 978-0-385-34476-0)

How to Cook Everything author Bittman shares new recipes for 100 essential main dishes with three variations on each: vegan, time pressed, and cooked to impress.

Ethiopia: Recipes and Traditions from the Horn of Africa

Yohanis Gebreyesus. Interlink, Mar. 26 (hardcover, $35, ISBN 978-1-62371-963-0)

Gebreyesus celebrates the food of Ethiopia as he weaves in the history of the country with its religious mix of Islam, Christianity, and Judaism.

Franklin Steak : Dry-Aged. Live-Fired. Pure Beef

Aaron Franklin and Jordan MacKay. Ten Speed, Apr. 9 (hardcover, $29.99, ISBN 978-0-399-58096-3)

Writing with James Beard Award–winner MacKay, barbecue pitmaster Franklin shares his knowledge of steak preparation with recipes he’s collected from Japan, Scotland, Spain, and the U.S.

The Kripalu Kitchen: Nourishing Food for Body and Soul

Jeremy Rock Smith, with David Joachim. Ballantine, Apr. 16 (hardcover, $35, ISBN 978-0-525-62081-5)

These 125 fully illustrated, rejuvenating recipes from Smith—the executive chef at the Kripalu Center for Yoga Health in Massachusetts—encourage a thoughtful approach to eating.

Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration

David Burtka. Grand Central Life Style, Apr. 16 (hardcover, $30, ISBN 978-1-5387-2989-2)

Actor and chef Burtka shares 100 recipes, party themes, music lists, and decor tips for all budgets. 100,000-copy announced first printing.

Madhur Jaffrey’s Essential Indian Instant Pot Cookbook

Madhur Jaffrey. Knopf, May 7 (hardcover, $22, ISBN 978-0-525-65579-4)

James Beard Award–winning author Jaffrey presents 70 Indian recipes—many new, some reworked from previous cookbooks—for the Instant Pot. 50,000-copy announced first printing.

Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family

Tracy, Dana, Lori, and Corky Pollan. Harper Wave, Apr. 16 (hardcover, $29.99, ISBN 978-0-06-282138-6)

In this collection of vegetable-based recipes, the Pollans (siblings and father of author Michael Pollan) help home cooks prepare healthy meals for the entire family.

The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

Ronna Welsh. HMH/Martin, Apr. 16 (hardcover, $30, ISBN 978-0-544-93550-1)

Welsh, owner of Brooklyn’s Purple Kale Kitchenworks cooking school, instructs readers on how to make budget-friendly meals with whatever ingredients are on hand. 40,000-copy announced first printing.

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous

Teri Turner. Houghton Mifflin Harcourt, May 21 (hardcover, $30, ISBN 978-1-328-55747-6)

Food blogger Turner rides the Whole30 wave with these healthful additions—gluten free, grain free, and dairy free—to the low-carb program. 125,000-copy announced first printing.

Zaitoun: Recipes from the Palestinian Kitchen

Yasmin Khan. Norton, Feb. 5 (hardcover, $29.95, ISBN 978-1-324-00262-8)

Food writer Khan highlights Palestinian cuisine in this “thoroughly enjoyable exploration of the region’s food and culture,” according to PW’s starred review.

Cooking Food Listings

Abrams

Genuine Pizza: Better Pizza at Home by Michael Schwartz (May 14, hardcover, $29.99, ISBN 978-1-4197-3439-7). James Beard Award–winning chef Schwartz gives home cooks step-by-step instructions for making pizza doughs and sauces, and offers suggestions for mixing and matching cheeses, meats, and vegetables.

Andrews McMeel

Grown-Up Drinks: Are You Afraid of the Dark Rum and Other ’90s-Inspired Cocktails by Sam Slaughter (May 21, trade paper, $12.99, ISBN 978-1-4494-9156-7) recreates cocktails from the 1990s with such names as the Ecto-Cooler and Mondo, as well as original creations such as the Rum and Stimpy and Semi-warmed Kind of Cider.

Artisan

The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse (Mar. 19, hardcover, $24.95, ISBN 978-1-57965-906-6). In this

collection of essays and recipes by chefs, writers, and actors, Newhouse, founder of Tablet magazine, celebrates some of the most culturally significant Jewish recipes.

Avery

Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them by Diana Kuan (Feb. 5, hardcover, $30, ISBN 978-0-525-53352-8). Culinary instructor Kuan offers recipes for 100 Asian hot sauces, including sriracha and gochujang, as well as dishes such as spicy beef bulgogi and sriracha sea salt brownies.

Chelsea Green

The Whole Okra: A Seed to Stem Celebration by Chris Smith (June 6, hardcover, $24.95, ISBN 978-1-60358-807-2) presents 42 recipes for gumbos and stews that incorporate all parts of the okra plant: pods, leaves, flowers, seeds, and stalks.

Chronicle

Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home by Lauren McDuffie (May 14, hardcover, $29.95, ISBN 978-1-4521-6876-0). With 70 recipes, McDuffie, creator of the blog Harvest and Honey, focuses on the fruit, vegetables, cooking techniques, and folklore of the Appalachian mountain region.

Clarkson Potter

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli Music (Mar. 19, hardcover, $30, ISBN 978-0-525-57334-0). The food director at Bon Appetit presents methods for simple cooking and tips on making it easier to cook, such as shopping online for pantry staples.

Conran Octopus

Leon Fast Vegan by Rebecca Seal (Mar. 5, hardcover, $29.99, ISBN 978-1-84091-793-2). In the most recent book from healthy fast food chain Leon, Seal suggests vegan versions of breakfasts, weekday dinners, and meals for weekend gatherings of friends.

Da Capo Lifelong

Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don’t Have to Be Vegan to Love by Terry Hope Romero (June 4, trade paper, $22.99, ISBN 978-0-7382-1851-9). Veganomiconcoauthor Romero presents 100 mix-and-match salad recipes with protein-rich toppings: recipes include All Day Breakfast Nacho Salad Bowl and a Peruvian potato and red quinoa salad.

DK

Natural Baking: Tastier, Healthier, Fresher, Fruitier by Carolin Strothe and Sebastian Keitel (May 7, trade paper, $17.99, ISBN 978-1-4654-8395-9). Food stylist Strothe and husband Keitel explain the benefits of a low-sugar diet, and help bakers cut down on sugar or eliminate it altogether by using such natural ingredients as applesauce or cashew cream.

The Experiment

East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious by Sasha Gill (Mar. 5, trade paper, $18.95, ISBN 978-1-61519-563-3). Inspired by the food of six Asian countries—India, Thailand, Singapore, Malaysia, China, and Japan—food blogger and medical student Gill offers vegan takes on such recipes as tandoori cauliflower “wings” and jackfruit biryani.

Firefly

The Seaweed Cookbook: Discover the Health Benefits and Uses of Seaweed, with 50 Delicious Recipes by Nicole Pisani and Kate Adams (Feb. 1, hardcover, $19.95, ISBN 978-0-228-10091-1) explains the benefits of eating seaweed, which contains a mix of healthful vitamins and minerals.

Flatiron

The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen by Jill Winger (Apr. 2, hardcover, $35, ISBN 978-1-250-19019-2). Creator of the Prairie Homestead blog, Winger highlights 100 seasonal recipes that she prepares on her Wyoming prairie ranch.

Good

Fix-It and Forget-It Slow Cooker Healthy Comfort Foods: 150 Easy and Nutritious Recipes by Hope Comerford (Apr. 2, trade paper, $19.99, ISBN 978-1-68099-454-4). In this latest in the series that has sold more than 11 million copies, Comerford includes nutritional information in her 150 healthy slow cooker recipes. 60,000-copy announced first printing.

Griffin

Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen by Ryan Alvarez and Adam Merrin (Mar. 12, hardcover, $32.50, ISBN 978-1-250-15154-4). From the Husbands That Cook bloggers comes a collection of 120 vegetarian recipes inspired by memorable moments of their marriage.

Hardie Grant

Tortellini at Midnight: And Other Heirloom Family Recipes from Taranto to Turin to Tuscany by Emiko Davies (Mar. 19, hardcover, $35, ISBN 978-1-74379-453-1) collects Davies’s Italian family’s recipes from the Mediterranean port city of Taranto in Puglia, the northwestern industrial city of Turin, and Tuscany, where Emiko now lives.

Harmony

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Recipes for Your Perfectly Imperfect Life: Everyday Ways to Live and Eat for Health, Healing,

and Happiness[/strong] by Kimberly Snyder (Feb. 19, trade paper, $19.99, ISBN 978-0-525-57371-5). The author of the Beauty Detox series offers 100 plant-based recipes that, she argues, will help one eat well, feel good, and dispel insecurities.

Harper Design

Heirloom Kitchen by Anna Francese Gass (Apr. 9, hardcover, $29.99, ISBN 978-0-06-284422-4). Inspired by her mother’s meatball recipes, Italian-born Gass reached out to friends whose mothers were also immigrants to the U.S., and shares 100 recipes from their homelands.

Hay House

Ketofast Cookbook by Joseph Mercola and Pete Evans (Apr. 30, hardcover, $30, ISBN 978-1-4019-5753-7) is an illustrated guide of 100 recipes that explore the science behind ketogenic meals, particularly when and how often throughout the day to fast

Hearst

Good Housekeeping Super Salads: 70 Fresh and Simple Recipes by Good Housekeeping (Apr. 2, hardcover, $16.95, ISBN 978-1-61837-296-3). The editors at Good Housekeeping focus on salads, whether as sides, starters, or complete one-dish meals.

Houghton Mifflin Harcourt

The Domestic Geek’s Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking by Sara Lynn Cauchon (Apr. 23, hardcover, $25, ISBN 978-1-328-52577-2). Host of the YouTube cooking show The Domestic Geek, Cauchon takes a simple approach to cooking, as exemplified in dishes such as her Veggie Fried Quinoa and Easy Peasy Risotto. 50,000-copy announced first printing.

Kyle

Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg (Apr. 2, hardcover, $19.99, ISBN 978-0-85783-659-5) contains edible-gift suggestions for birthday parties, weddings, or as thank yous, with recipes for candied almonds, Chinese fortune cookies, and macaroons.

Little, Brown

Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake by Maida Heatter (Apr. 16, hardcover, $27, ISBN 978-0-316-42057-0) collects Heatter’s most popular recipes in this illustrated edition suited for experienced cooks and novices alike.

Mitchell Beazley

Cooking at Home by Dan Doherty (Mar. 5, hardcover, $29.99, ISBN 978-1-78472-559-4). U.K. chef Doherty shares his favorite dishes to make at home, such as a sweet potato and black bean chili bake and a butterflied roast leg of lamb.

New World Library

Just Enough: Vegan Cooking from Japan’s Buddhist Temples by Gesshin Claire Greenwood (June 4, trade paper, $17.95, ISBN 978-1-60868-582-0). An ordained Buddhist nun, Greenwood offers meals of stews and stir-fries based on the philosophy of oryoki, or eating “just enough.”


Page Street

Buttermilk Bourbon: New Orleans Recipes with a Modern Flair by Jason Santos (Mar. 26, trade paper, $21.99, ISBN 978-1-62414-629-9). Santos, of Fox’s TV’s Hell’s Kitchen, shares recipes from his New Orleans–influenced restaurant, including fried chicken and a Cajun creamed corn with peppers and spicy andouille sausage.

Quadrille

New Kitchen Basics: 120 Recipes, 10 Essential Ingredients—Revolutionize the Way You Cook, Every Day by Claire Thompson (Mar. 19, hardcover, $35, ISBN 978-1-78713-254-2). U.K. food writer Thomson encourages home cooks to elevate their cooking by using only 10 basic ingredients, including chicken, tomatoes, eggs, and ground meat.

Quercus

Fast Cakes: Easy Bakes in Minutes by Mary Berry (Apr. 2, hardcover, $35, ISBN 978-1-63506-126-0). Berry, a former judge of The Great British Baking Show, shares 100 recipes for scones, buns, cookies, bars, and breads that only take 10 minutes to prepare. 35,000-copy announced first printing.

Rizzoli

The Recipe by Josh Emett (May 21, hardcover, $40, ISBN 978-0-8478-6346-4). Michelin-starred chef Emett—who opened Gordon Ramsay’s restaurant at the London Hotel in New York—shares 350 classic blue ribbon recipes by 300 famous chefs.

Robinson

The Fish Book: How to Choose, Prepare and Cook Fresh Fish and Seafood by Paul Peacock (Feb. 5, trade paper, $15.99, ISBN 978-1-4721-3920-7) explains how to clean and fillet fish and prepare shellfish, and source locally caught fish.

Rodale

The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars by Julie Loria (Mar. 26, hardcover, $25.99, ISBN 978-1-63565-270-3). Loria was the personal chef of Patriots quarterback Tom Brady and here shares 80 recipes from well-known baseball players on performance nutrition, food, and healthy eating.

Roost

Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen by Margaret, Irene, and Andrew Li (Feb. 5, hardcover, $35, ISBN 978-1-61180-557-4). Sibling chef-owners of Boston’s Mei Mei Restaurant and Street Kitchen share modern takes on classic Chinese meals that incorporate fresh, seasonal ingredients.

Robert Rose

LIV B’s Vegan on a Budget: 112 Inspired and Effortless Plant-Based Recipes by Olivia Biermann (Feb. 15, trade paper, $24.95, ISBN 978-0-7788-0625-7) helps spending-conscious home cooks prepare simple vegan meals, such as sweet sriracha cauliflower wraps and spaghetti squash pad thai.

Running

Eat What You Love: Restaurant Favorites: Classic and Craveworthy Recipes Low in Sugar, Fat, and Calories by Marlene Koch (Apr. 30, hardcover, $28, ISBN 978-0-7624-6620-7). Koch recreates healthy versions of dishes from popular restaurants such as the Cheesecake Factory, Carrabba’s, and P.F. Chang’s.

Smith Street

Street Food: Vietnam: Noodles, Salads, Pho, Spring Rolls, Banh Mi More by Michael Nguyen (May 21, hardcover, $27.50, ISBN 978-1-925811-04-9). Australian restaurateur Nguyen presents 70 recipes for popular Vietnamese street-cart food, such as rice paper rolls and Vietnamese-style omelets.

Sterling Epicure

The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas by Eric Silverstein (May 7, hardcover, $27.95, ISBN 978-1-4549-3121-8). From his Asian-inspired Austin, Tex., restaurant the Peached Tortilla, Silverstein shares 100 recipes including banh mi taco, JapaJam burger, and pork belly sliders.

Ten Speed

Eat. Cook. L.A.: Recipes from the City of Angels by Aleksandra Crapanzano (Apr. 23, hardcover, $30, ISBN 978-0-399-58047-5) underscores the vast restaurant landscape of Los Angles with these 100 recipes from its best-known eateries—restaurants, cocktail lounges, food trucks, and holes-in-the-wall.

Ten Speed/Jones

My Mexico City Kitchen: Recipes and Convictions by Gabriela Cámara (Apr. 30, hardcover, $35, ISBN 978-0-399-58057-4). Cámara, who has restaurants in Mexico City and San Francisco, shares 150 authentic recipes from Mexico’s capital that call for fresh vegetables, legumes, and seafood.

Ulysses

Live Fire BBQ and Beyond: Recipes for Outdoor Cooking with Your Kamado, Pizza Oven, Fire Pit, Rotisserie and More by Wendy O’Neal (Apr. 23, trade paper, $18.95, ISBN 978-1-61243-899-3) offers instructions for cooking open-flame dishes, including 40-clove chicken, cedar plank salmon, and cinnamon rolls.

Univ. of North Carolina

Bruce Moffett Cooks: A New England Chef in a New South Kitchen by Bruce Moffett (Mar. 11, hardcover, $35, ISBN 978-1-4696-5112-5). New England-born Moffett, chef of three Charlotte, N.C., restaurants, shares dishes inspired by both New England and Southern culinary traditions. There are recipes for a creamy spring onion soup as well as swordfish with summer succotash.

Universe

Tiki: Modern Tropical Cocktails by Shannon Mustipher (Mar. 19, hardcover, $29.95, ISBN 978-0-7893-3554-8) gives home barkeeps modern takes on tropical cocktails with recipes that call for Caribbean rums, liqueurs, fresh fruit juices, and homemade syrups.

Workman

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most Versatile Cut of Meat by Steven Raichlen (Apr. 30, trade paper, $19.95, ISBN 978-1-5235-0548-7) instructs on cooking Texas barbecued brisket in order to prepare ropa vieja, Jamaican jerk brisket, brisket ramen, and many other dishes. 40,000-copy announced first printing.